Enhancement of nutritional and biological values of Labneh by adding dry leaves of Moringa oleifera as innovative dairy products
Abstract: Dry leaves of Moringa oleifera (DLMO) were added to Labneh cheese at concentration 1, 2, or 3%.
Subsequently, the chemical, microbiological and organoleptic properties of Labneh cheese during storage 3
weeks at 5±1°C were determined. Nutritional and biological values of Labneh were evaluated when fresh.
Addition of DLMO had considerable effect on Total Solid (TS), protein, acidity, carbohydrate and ash.
The highest values were recorded with Labneh fortified with DLMO (innovative Labneh). The addition of
DLMO had a significant effect on carbohydrate. Acidity increased gradually for all treatments during storage.
The highest values were obtained with Labneh fortified with DLMO. Labneh fortified with DLMO can be
considered as a good source of minerals (Ca, Fe, Zn and Si) and vitamins (A, B1, B2 and E). The results
indicated that total counts were higher in Labneh fortified with DLMO. Yeast & mould and coliform bacteria
were not detected in Labneh fortified with DLMO when fresh and till the end of storage. Labneh fortified with
DLMO characterized with high biological value (BV), true protein digestibility (TD) and net protein utilization
)NPU). Organoleptic scores revealed that the Labneh fortified with DLMO was acceptable during storage
period.
Key words: Innovative Labneh Chemical composition Microbiological quality Minerals and vitamins
Biological values (BV, TD, NPU)
Publication year 2013
Pages 1594-1602
Availability location معهد بحوث الانتاج الحيوانى-شارع نادى الصيد- الدقى- الجيزة
Availability number
Organization Name
serial title World Applied Sciences Journal
ISSN 1818-4952
Author(s) from ARC
AGROVOC
TERMS		 Acidity. Ashes. Carbohydrates. Minerals. Moringa oleifera. Proteins. Storage. Vitamins.
Proposed Agrovoc Biological values (BV, TD, NPU;Microbiological quality;Labneh cheese;Total Solid;
Publication Type Journal
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