Functional low-fat labneh fortified with resistant potato starch as prebiotic and assessed physicochemical, microbiological, and sensory properties during storage

被引：1
|
作者：
El-Rhmany, Amira S. [1 ]
El- Dardiry, Amal I. [1 ]
Abdelazez, Amro [2 ,3 ]
Khalil, Osama S. F. [4 ]
机构：
[1] Agr Res Ctr, Anim Prod Res Inst, Dept Dairy Chem, Giza 12618, Egypt
[2] Linyi Univ, Inst Microbe & Host Hlth, Fac Agr & Forestry, Linyi 276005, Peoples R China
[3] Agr Res Ctr, Anim Prod Res Inst, Dept Dairy Microbiol, Giza 12618, Egypt
[4] Aswan Univ, Fac Agr & Nat Resources, Dept Dairy Sci & Technol, Aswan 81528, Egypt
来源：
EGYPTIAN JOURNAL OF CHEMISTRY | 2022年 / 65卷 / 12期
关键词：
Low -fat Labneh; resistant potato starch; Fat mimetics Microstructure; prebiotic; PHYSICAL-PROPERTIES; SHELF-LIFE; MICROSTRUCTURE; RHEOLOGY; ORANGE;
D O I：
10.21608/EJCHEM.2022.157450.6824
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
Resistant Potato Starch (RPS) is a fundamental prebiotic used in dairy products. The study aims to evaluate the role of RPS as a fat substitute in the production of Labneh cheese. RPS1, RPS2, and RPS3 labneh treatments were prepared using 0.5, 1, and 1.5% of RPS, compared to modified buffalo milk full -fat control labneh (FBC) 4% fat, and low -fat control labneh (LBC) 2% fat. The physicochemical, microbiological, and sensory characteristics of labneh were investigated after 29 days of storage. The results demonstrated that RPS2 and RPS3 had remarkable significant differences (P > 0.0001) in physicochemical and sensory properties. As a consequence, we recommend that RPS may be used in the manufacturing of functional labneh.
引用
收藏
页码：555 / 568
页数：14
相关论文
共 50 条
  • [1] Physicochemical properties, nutritional and sensory quality of low-fat Ashwagandha and Giloy-fortified sponge cakes during storage
    Kumar, Sanjay
    Krishali, Vidushi
    Purohit, Pushpanjali
    Saini, Ishant
    Kumar, Vinod
    Singh, Smita
    Upadhyay, Shuchi
    Joshi, H. C.
    Wilson, Ivan
    Singh Tomar, Mahipal
    [J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022, 46 (02)
  • [2] Physicochemical, microbiological and sensory properties of low fat yoghurt fortified with carrot powder
    Madora, Eshmail P.
    Takalani, Thakhani K.
    Mashau, Mpho E.
    [J]. INTERNATIONAL JOURNAL OF AGRICULTURAL AND BIOLOGICAL ENGINEERING, 2016, 9 (01) : 118 - 124
  • [3] Physicochemical, textural, microbiological and sensory properties of low-fat bio-Labneh using sweet lupine powder and Bifidobacterium longum ATCC 15707
    Elkot, Wael F.
    Khalil, Osama S. F.
    [J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022, 46 (03)
  • [4] Impact of Spirulina platensis on physicochemical, antioxidant, microbiological and sensory properties of functional labneh
    Ebid W.M.A.
    Ali G.S.
    Elewa N.A.H.
    [J]. Discover Food, 2 (1):
  • [5] The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat bovine, caprine, and ovine Greek yogurt (Labneh)
    Atamian, Samson
    Olabi, Ammar
    Baghdadi, Omar Kebbe
    Toufeili, Imad
    [J]. FOOD SCIENCE & NUTRITION, 2014, 2 (02): : 164 - 173
  • [6] PHYSICOCHEMICAL AND FLOW PROPERTIES OF LOW-FAT YOGURT FORTIFIED WITH CALCIUM AND FIBER
    Velez-Ruiz, Jorge F.
    Hernandez-Carranza, Paola
    Sosa-Morales, Maria
    [J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2013, 37 (03) : 210 - 221
  • [7] Physicochemical, textural and sensory properties of low-fat yogurt produced by using modified wheat starch as a fat replacer
    Radi, M.
    Niakousari, M.
    Amiri, S.
    [J]. Journal of Applied Sciences, 2009, 9 (11) : 2194 - 2197
  • [8] Microbiological and physicochemical parameters for predicting quality of fat and low-fat raw ground beef during refrigerated aerobic storage
    Valerio, Francesca
    Skandamis, Panagiotis N.
    Failla, Sebastiana
    Conto, Michela
    Di Biase, Mariaelena
    Bavaro, Anna Rita
    Pirovano, Maria Paola
    Lavermicocca, Paola
    [J]. JOURNAL OF FOOD SCIENCE, 2020, 85 (02) : 465 - 476
  • [9] Changes in the physicochemical and microbiological properties of probiotic-fermented low-fat yoghurt enriched with barley β-glucan during cold storage
    Elsanhoty, Rafaat Mohamed
    Ramadan, Mohamed Fawzy
    [J]. MLJEKARSTVO, 2018, 68 (04): : 295 - 309
  • [10] Effect of fat replacement by inulin on the physicochemical properties and sensory attributes of low-fat margarine
    Li, Jun
    Cui, Huaitian
    Xu, Xinyue
    Li, Jiayi
    Lu, Miaomiao
    Guan, Xijie
    Zhu, Danshi
    Liu, He
    [J]. FOOD HYDROCOLLOIDS, 2022, 133
12345