Impact of olive cake supplementation on some properties of bio-labneh made from goat’s milk [electronic resource]
Language: English Summary language: Arabic Description: 125 - 131 pOther title:- تأثير التدعيم بتفل الزيتون على خواص اللبنة الحيوية المصنعة من لبن الماعز [Added title page title]
- Mansoura University journal of food and dairy sciences, 2021 v. 12 (6) [electronic resource].
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Main | ART MUJFDS V12 No6 2 (Browse shelf(Opens below)) | Available |
Includes bibliographic reference
The aim of this study was to investigate the effect of incorporation of olive cake (OC) on some properties of Labneh made from goat's milk using ABT-5 culture. Three rates of OC (0.25, 0.50 and 1 %) were added to both goat's milk and Labneh paste. Labneh was stored for 28 days at 5°C and samples were taken and analysed at 7 days intervals. Adding OC increased pH, total solids, fat , salt, total protein, total phenol, dietary fibers, total antioxidant activity and total volatile fatty acids values. On contrary, titratable acidity, water soluble nitrogen, and total bacterial count, lactic acid bacteria and bifidobacteria contents slightly decreased. Sensory evolution scores revealed that the Labneh fortified with 0.25 and 0.50% OC (added to milk or paste) was acceptable during the storage period. Adding OC depress production cost of Labneh. Thus, diverse nutritional and economic benefits can be acquired.
Keywords: Labneh, ABT, bifidobacteria, olive cake, chemical properties, organoleptic properties.
Summary in Arabic
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