Manufacture of Functional Labneh Using Uf-Retentate and Artichoke Puree


	International Journal of Dairy Science
	Year: 2015 \| Volume: 10 \| Issue: 4 \| Page No.: 186-197 DOI: 10.3923/ijds.2015.186.197

Manufacture of Functional Labneh Using Uf-Retentate and Artichoke Puree

Suhila A. Saad, Heba H. Salama and Hoda S. El- Sayed

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 (1:1) were added to produce lactic acid and healthy compounds. Total solids, fat/dry 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 g^–1 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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How to cite this article:

Suhila A. Saad, Heba H. Salama and Hoda S. El- Sayed, 2015. Manufacture of Functional Labneh Using Uf-Retentate and Artichoke Puree. International Journal of Dairy Science, 10: 186-197.

DOI: 10.3923/ijds.2015.186.197

URL: https://scialert.net/abstract/?doi=ijds.2015.186.197

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