Publications

Titles

English :

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

Animal Production Research Institute (APRI)

serial title

World Applied Sciences Journal

ISSN