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Current Research in Dairy Sciences

Year: 2009 | Volume: 1 | Issue: 1 | Page No.: 1-12
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Authors

R. Elsanhoty

A. Zaghlol

A.H. Hassanein

Keywords

Research Article

The Manufacture of Low Fat Labneh Containing Barley β-Glucan 1-Chemical Composition, Microbiological Evaluation and Sensory Properties

R. Elsanhoty, A. Zaghlol and A.H. Hassanein
In this study, the influence of addition of barley β-glucan on the basic characteristics (chemical, microbiological and sensory attribute) of low fat content labneh cheese during a storage period of 30 days at 5°C were investigated. Low fat labneh cheese was manufactured by traditional methods from cows milk at the different fat reduction [25% (Exp. 1), 50% (Exp. 2) and 75% (Exp. 3)] containing 5% (w/w) barley β-glucan as fat replacer. For comparison two control samples were manufactured full fat milk (C1) and 0.1 fat milk without barley β-glucan (C2). Two strains of probiotic bacteria (Lactobacillus acidophilus LA-5 and Bifidobacteria lactis Bb12) were used as starter culture. The results obtained in this investigation revealed that the addition of barley β-glucan showed quite a remarkable degree in improved the probiotic viability during storage period, in comparison to the controls samples. A striking featured of the results is that all treatments investigated show an agreeable microbiological quality. In addition, the sensory panel indicated that the most acceptable labneh is that containing 5% barley β-glucan and fat content reduced to 50 and 25% were highly acceptable than that containing 5% barley β-glucan and fat content reduced to 75%. The least acceptable sample was that made of fat content in milk reduced to 0.1% without barley β-glucan. As the fat content of labneh milk is decreased, the moisture total protein and ash values were increased. The products that fortified with barley β-glucan were exhibited higher yield and lower pH value during storage period than the control samples. The addition of barley β-glucan to labneh with probiotic bacteria could be considered as a raw material for production of polyfunctional nutrition.
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