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Title: Manufacture of Functional Labneh Using Uf-Retentate and Artichoke Puree
Authors: Suhila A. Saad, Heba H. Salama, Hoda S. El- Sayed
Journal: International Journal of Dairy Science
Publisher: Asian Network for Scientific Information
Country: Pakistan
Year: 2015
Volume: 10
Issue: 4
Language: English
DOI: 10.3923/ijds.2015.186.197
ABSTRACT
Artichoke, UF-retentate and Bifidobacteria were used in success to manufacture novel functional labneh treatments in this study. Artichoke Cynara scolymus L. puree was added in ratios of 0, 15, 30 and 45 of the formula. Bifidobacterium bifidum, Lactobacillus bulgaricus and Streptococcus thermophilus 11 were added to produce lactic acid and healthy compounds. Total solids, fatdry matter, ash, pH values, Total Nitrogen TN, Soluble Nitrogen SN contents and Total Volatile Fatty Acids TVFA were determined. All samples texture profile measurements were also carried out. Streptococcus thermophilus continuously increased in all treatments followed by slight decrease towards the end of the storage period especially with control. Also, Bifidobacterium bifidium numerous increased during storage period to reach up to log 9.00 CFU g1501 especially in the treatment that contained 30 artichoke puree. Results demonstrated that artichoke is a suitable food carrier that allows the survival of potentially probiotic strains. Preferences of treated samples 15 and 30 artichoke puree were as well as the control especially in outer appearance and flavour.
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