Aziz, A. (2011). POTENTIAL OF MAKING LABNEH FORTIFIED WITH DIFFERENT TYPES OF BASIL AND FENNEL OF HEALTHY BENEFITS. Journal of Food and Dairy Sciences, 2(8), 387-398. doi: 10.21608/jfds.2011.81967
Asmaa H. H. Aziz. "POTENTIAL OF MAKING LABNEH FORTIFIED WITH DIFFERENT TYPES OF BASIL AND FENNEL OF HEALTHY BENEFITS". Journal of Food and Dairy Sciences, 2, 8, 2011, 387-398. doi: 10.21608/jfds.2011.81967
Aziz, A. (2011). 'POTENTIAL OF MAKING LABNEH FORTIFIED WITH DIFFERENT TYPES OF BASIL AND FENNEL OF HEALTHY BENEFITS', Journal of Food and Dairy Sciences, 2(8), pp. 387-398. doi: 10.21608/jfds.2011.81967
Aziz, A. POTENTIAL OF MAKING LABNEH FORTIFIED WITH DIFFERENT TYPES OF BASIL AND FENNEL OF HEALTHY BENEFITS. Journal of Food and Dairy Sciences, 2011; 2(8): 387-398. doi: 10.21608/jfds.2011.81967
POTENTIAL OF MAKING LABNEH FORTIFIED WITH DIFFERENT TYPES OF BASIL AND FENNEL OF HEALTHY BENEFITS
Dairy Technology Department,Animal Production Research Institute, Agric. Res. Center, Giza, Eggypt
Abstract
The aim of this study was to investigate the influence of different types of herbs on chemical, microbiological, and organoleptic properties of labneh during one month of storage. Results showed that no differences in chemical composition between treatments forT.S,protein ,fat, and acidity. Labneh with green fennel recorded the highest calcium , iron and potassium contents while green basil samples recorded the highest magnesium content .Folat content of the labneh fortified with green fennel and fennel powder were ( 76 and 72.7 µg/100g) ,respectively, being the highest content of folat in all treatments. Moreover, vitamin A was found to be high in both green fennel and basil oil samples (175 and 177 µg/100g). Adding basil oil and fennel powder increased the total unsaturated fatty acids . Lactic acid bacteria ( LAB ) counts increased during the storage period in all treatments. LAB , proteolytic and mould and yeast counts were affected by the addition of herbs , while lipolytic and coliform organisms were not detected in fresh and stored labneh. The sensorial scores of the labneh samples were influenced by the kind of herb added and the storage time. Addition of green fennel and fennel powder to labneh obtained in the highest scores. As general ,some types of herbs can be used as a natural preservatives to increase the shelf life of labneh up to 4 weeks of storage at 7 oC with good flavour.
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