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Labneh fortified with olive leaves as Innovative Dairy Products
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Abstract: Abstract
The aim of this study was to investigate the compositional, microbiological and organoleptical characteristics of labneh as affected by adding Sterilized dried olive leaves. Dried olive leaves were added to Labneh cheese at concentration 1, 2, 3, 4, 5%Subsequently, the chemical, microbiological and organoleptic properties of Labneh cheese during storage 3 weeks at 5±1°C were determined. The results indicated that the protein and lactose content as well as titratable acidity of labneh decreased with increasing the ratio of dread olive leaves. However, the fat content , ash, pH values increasing with increasing the added amount of dried olive leaves. During cold storage of labneh, its acidity and diacetyle content increasing up to 21 days while acetaldehyde content increasing up to 14days. Organoleptic scores revealed that the Labneh fortified with dried olive leaves till 3% was acceptable during storage period.
Keywords: Olive leaves, Innovative Labneh, Chemical composition, Sensory
properties, Microbiological quality
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| Publication year |
2016
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| Pages |
415-419
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| Organization Name |
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| serial title |
J. food and dairy Sci., Mansoura Univ., Vol
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| Author(s) from ARC |
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| Publication Type |
Journal
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