In this study the effect of using ultrafiltration (UF) processes, incorporating Oats (Avena sativa L.) powder (0, 1, 2%) and probiotic bacteria on the properties and nutritional value of synbiotic functional UF-low and full-fat Labneh was investigated. Mixed starter of Lactobacillus casei and Lactobacillus paracasei (1:1) was added (2%) and used as probiotic bacteria. The samples of both controls and all resultant synbiotic Labneh treatments were analyzed for gross chemical composition, microbiological and sensory attributes during 35 and 21 days, respectively at 5 °C. Also nutritional values were determined and calculated in all fresh samples. Lactose content and pH values were decreased during the storage period in all Labneh samples. Results showed that all low-fat Labneh treatments can provide human with high protein amount daily value (20% DV or more) while, low-fat UF-Labneh supplemented with 2% Oats recorded the highest daily values of protein (24.52%). Moreover, the results indicated that adding 2% of Oats to the UF-low fat Labneh, improve sensory parameters, motivate the numbers of probiotic bacteria and extended the shelf life. Moreover, all Labneh treatments were free from coliform group through all storage periods. The highest sensory total score was observed for UF-low fat Labneh at 7 days of storage and UF-low fat Labneh supplemented with 1% Oats at 28 days of storage. Finally, in this study using UF-technique and adding Oats powder in making Labneh, improved the nutritional value as it increased protein, %DV and fiber contents and decreasing lactose content which will be suitable for people who suffering from lactose intolerance. Also using the probiotic bacteria which produce bacteriocins; minimize the fungi and psychrophilic bacterial counts.
In this study, Siwi roasted date seeds (pits) as a by-product of the date factories were used in powder form for ice cream fortification to produce a new product with coffee-like flavor. Also, this product possesses functional, nutritional and health benefits as it contains, minerals, phenolic compounds and possess antioxidant activity. Six ice cream mixes were prepared: plain ice cream without additives (control), five ice cream treatments supplemented with powder of the Nescafé (3%), Coffee (3%) and Roasted Date Seeds Powder (RDSP) with ratio of 3%, 4% and 5%, respectively. The results showed that increasing the added percentage of Roasted Date Seeds Powder (RDSP) to the ice cream mixes leads to an increase in the total solids, fibers, total nitrogen and ash content of the final product. It also increases viscosity, specific gravity, weight per gallon and increase the depression of freezing point of the mixes. The overrun and melting resistance of the final ice cream also increased compared with the control. The sensory evaluation was improved by adding RDSP comparing to control. So in this study, it is recommended to use RDSP as the source of minerals and health-promoting for ice cream making, as it contains bioactive compounds and also gives the ice cream desirable color and coffee-like flavor, but free of caffeine.
The aim of this study is improving the properties of Kariesh cheese that made from ultrafiltrated (UF) fresh buffalo's skim milk by using biological treats and dairy fortifiers. In this work Kariesh cheese was made by: i) Traditional method as control (C1), ii) UF-technique free of additives (C2), iii) UF-technique + adding whey protein concentrate (WPC) or whey powder (WP) to cheese retentate, iv) UF-technique + using exopolysaccharide (EPS)-producing cultures (Lb. rhamnoses + Lb. acidophilus 1:1) separately or mixed with 2% of WPC or WP from skim milk retentate. The chemical, microbiological, rheological and sensory properties of the resulted cheese samples were studied during 14 days of storage at 6±1 • C. The results showed that, the rheological properties of all cheese treatments were improved during the storage period compared to the control that made with traditional method (C1). Also the sensory evaluation (total scores) showed that the best Kariesh cheese treatment was that made with WP at 14 th day of storage. However, there was an increase in all chemical parameters except for moisture and pH values. The microbiological examination shows that all cheese treatments (fresh or during storage) were free of coliform. Furthermore, the results show an increase in the total viable counts, number of Lactobacilli and streptococci during storage. The highest numbers of Lactobacilli and Streptococci were found in the treatment made with a mixture of EPS-producing culture and WP.
Probiotics are live microorganisms, which provide health benefits when they are presented in adequate amounts. A dairy product such as cheese is a suitable carrier for the probiotics into the human intestine. Therefore, this study aimed to use probiotic bacteria to improve the vitality and quality of free fat ultrafiltrated (UF) white soft cheese supplemented with 5% fresh mushroom (FM) or 6% bottle gourd seeds powder (BGSP).Two different starters (Lactobacillus acidophilus or Bifidobacterium lactis) were used individually. Free fat buffalo's milk retentate was divided into 7 portions: the first portion (without probiotics or additives) was considered as a control, while the next three portions were inoculated with Lb. acidophilus LA5 and no additives, 5% FM and 6% BGSP (L 1 , L 2 and L 3 , respectively). The last three portions (B 1 , B 2 and B 3 ) were inoculated with Bif. lactis and supplemented like previous group. Samples of all resultant cheese were stored at 5±1 ℃ for 28 days and analyzed for chemical, microbiological and sensory attributes. The results showed that moisture contents of fresh probiotic treatments supplemented with FM were higher than other treatments while, total nitrogen, water soluble nitrogen/total nitrogen, fat and fat/dry matter were higher in cheese supplemented with BGSP at the end of storage. The highest probiotic viability was recorded by Bifidocheese supplemented with BGSP (B 3 ) at 14 days of storage. Both, Acidophilus and Bifido-free fat soft cheese supplemented with 5% FM had the best sensory properties.Therefore, it is recommended to produce Acidophilus and Bifido-free fat UF-soft cheese supplemented with 5% FM or 6% BGSP as a new vital product with healthy properties.
This study aimed to evaluate the effect of adding different ratios of oats on the properties and nutritional value of low and freefat fermented milk drink as a functional dairy product for enhancing human health. The product was fermented using mixed starter of L. casei HQ177095 and L. paracasei HQ177096.1 (1:1) and supplemented with oats at ratios of 1 and 2%. Samples of fermented milk drinks were stored at 5±1°C for 21 days. Microbiological, chemical, physical, organoleptic properties and nutritional value were carried out during storage period. Results indicated that there were slight changes in some chemical composition during storage, while changes in lactose content, pH values and titratable acidity were significant. Also, the microbiological examination indicated that treatments significantly enhanced the viability of LAB and affected total viable counts and psychrophilic bacteria during storage. Regarding to organoleptic properties, it was noticed that fermented milk drinks which supplemented with oats had the higher total scores than controls. Moreover, fermented drinks supplemented with 2% oats showed better physical characteristics (viscosity and syneresis) than other treatments. The product can be recommended as a good source of iron, protein and can be considered as healthy foods, contain low fat and low calories.
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