Preparation and properties of probiotic concentrated yoghurt (labneh) fortified with conjugated linoleic acid

El-Salam, Mohamed H. Abd; Hippen, A. R.; El-Shafie, Kawther; Assem, F. M.; Abbas, Hossam H.; El‐Aziz, Mahmoud Abd; Sharaf, O. M.; El-Aassar, M.

doi:10.1111/j.1365-2621.2011.02722.x

Cited by 28 publications

(15 citation statements)

References 25 publications

(41 reference statements)

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“…The increases in TVFAs could be explain on the basis that the increase in the cheese proteolysis as amino acid can serve as precursors for the development of certain volatile fatty acid (Salem et al, 2007) and the TVFAs of olive oil itself. Similar results were also reported for Edam cheese by Kebary et al (2002) and Abd El-Salam et al (2011) for probiotic labneh. Figure 2b-c indicated the acetaldehyde and diacetyl contents (mmol/100 g) of labneh fresh and during cold storage.…”

Section: Resultssupporting

confidence: 90%

Preparation of Cheese Yoghurt Using Extracted High Virgin Olive Oil

Abbas¹,

Hassan²,

Kassem³

et al. 2015

International J. of Dairy Science

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Olive oil was laboratorial extracted by pressure system from olive fruit variety Koroneiki by using different concentration of sodium chloride (NaCl) during malaxation step. Using 2% NaCl was the best concentration where it enhanced oil extraction, improved the quality of the resultant oil as well as increased oil stability. The resultant olive oil was used in preparing of cheese yoghurt. Fermented buffalo milk (after adding the starter) was divided into three portions, the first portion serve as control while, the second and third part was fortified with 1 and 2% (w/w) of the extracted olive oil, respectively. The three portions were manufactured cheese yoghurt by the traditional method. Results revealed that samples manufactured by 1% olive oil gained the highest sensory scores, they possessed good flavor, acceptable body and texture and favorite appearance. These properties were gradually decreased with the progress of storage (after 2 weeks) to reach the minimum scores at the end of storage. Generally, the values of pH decreased during cold storage until 3 weeks; whereas, TS, TP increased in all treatments and TVFAs took the same trend. Acetaldehyde and diacetyl contents were also increased until 2 weeks then they began to decrease until the end of storage (3 weeks) in all treatments. Total viable count and lactic acid bacteria were gradually increased during storage at 5±1°C till the first week then it decreased through the remaining period of storage (2 weeks). Control and treatments behaved the same trend. Yeast and molds were not detected throughout storage. All samples were free of coliforms. So, It could be concluded that using of olive oil in preparing cheese yoghurt did not clearly affected the chemical and microbiological properties of the resultant product; however a noticeable improvement in the sensory properties was observed when used 1% olive oil.

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Section: Resultssupporting

confidence: 90%

Preparation of Cheese Yoghurt Using Extracted High Virgin Olive Oil

Abbas¹,

Hassan²,

Kassem³

et al. 2015

International J. of Dairy Science

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“…Labneh is a popular food in various parts of the world especially in the Middle East, chiefly, Syria, lebanon, Turkey and Balkan regions .Labneh is consumed as a main dish at breakfast due to its significant nutritional and good storage characteristics (Nsabimana et al, 2005 andAbd El-Salam et al, 2011). The nutritional and storage characteristics of labneh led to its increasing economic importance (Benezech and Maingonnat, 1994;Nsabimana et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Sensory Properties of Labneh Fortified with Salvia Officinalis

Habib

Shamsia

Awad

et al. 2017

Alexandria Science Exchange Journal

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Labneh is one of the most popular dairy products in the Middle East and has gained immense popularity due to its higher nutritional value compared to traditional yogurt. Labneh is defined as a concentrated yogurt in which yogurt is concentrated by removing acidic whey from the solid parts. Sage Salvia officinalis and olive oil have many health benefits as good source of antioxidant compounds. In this study, sage powder and olive oil were in Labneh for increasing its health benefits. The incorporated results showed that the sage powder has no influence on pH, chemical composition and rheological properties, while olive oil significantly reduced the hardness and viscosity of Labneh. The treatments of Labneh with sage powder and olive oil were highly accepted in flavor by panelists. This study recommended that the adding of sage powder could be a good source of antioxidant compounds to increase the health benefits of labneh.

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“…These products known as probiotic supplements have been extensively studied over recent years, indicative benefits have been reported such as their ability to neutralise toxins (Corbo et al ., ); good sensory characteristics when microencapsulated (Mokhtari et al ., ) and superior survival and transition through the gut (Campaniello et al ., ). They have also been developed with a range of fortification approaches to further improve health benefits, such as the addition of linoleic acid (Abd El‐Salam et al ., ); green tea fortified with soy (Moumita et al ., ); supplemented with Vitamin D as an aid to weight loss (Mohammadi‐Sartang et al ., ); added to fruit juices (Ephrem et al ., ) and as an adjuvant or a prophylactic therapy in cancer treatment (Serna‐Thome et al ., ; Wardill et al ., ).…”

Section: Probioticsmentioning

confidence: 99%

Ensuring the future of functional foods

Birch

Bonwick

2018

Int J of Food Sci Tech

125

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Consumption of functional foods suggests a strategy to reduce the incidence of chronic health disorders. This message has resonated with consumers and driven market growth. Functional food research has significantly increased over the last decade but few studies have addressed the bioavailability of active ingredients for clinical efficacy. Baked goods such as bread, biscuits and cake are popular categories for innovation due to their widespread consumption. These new developments have often impacted on organoleptic properties of the finished products and thus consumer acceptance. Blending of bioactive ingredients may overcome this deficit. However, an understanding of the role of the microbiome in health has indicated that the efficacy of functional foods is unlikely to be uniform within the population. Further growth in the functional foods market, is likely to require greater evidence of the bioavailability of active ingredients, clinical effect and support for health claims by regulators especially in the EU.

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Preparation and properties of probiotic concentrated yoghurt (labneh) fortified with conjugated linoleic acid

Cited by 28 publications

References 25 publications

Preparation of Cheese Yoghurt Using Extracted High Virgin Olive Oil

Preparation of Cheese Yoghurt Using Extracted High Virgin Olive Oil

Physicochemical and Sensory Properties of Labneh Fortified with Salvia Officinalis

Ensuring the future of functional foods

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