Quality Characteristics of Functional Labneh Manufactured With Grape, Pomegranete and Roseship Seed Powder
Project no. 23893 · Status: Kapanmış (Yayın bekleniyor) · 2022
Summary
<p>In this study, four different Labneh samples from goat milk were produced using grape (Ü), pomegranate (N), and rosehip (KB) seed powder and control (K) sample, along with <em>Lactobacillus acidophilus </em>and <em>Bifidobacterium lactis</em> probiotic cultures, and stored under refrigeration conditions (4°C) for 60 days. Throughout the storage period (1st, 15th, 30th, 45th, and 60th days), analyses were conducted for dry matter, protein, fat on the first day, and pH, titratable acidity, antioxidant activity, total phenolic content, hardness value, water holding capacity, color, counts of <em>Lactobacillus acidophilus </em>and <em>Bifidobacterium lactis</em>, and sensory evaluations during the 60 day period. Labneh samples containing grape, pomegranate, and rosehip seed powder exhibited higher antioxidant activity and total phenolic content compared to the control samples without seed powder (p<0.05). It was observed that seed powders increased the hardness values and water holding capacity of Labneh samples (p<0.05). The counts of <em>L. acidophilus</em> were found to be higher in samples containing seed powders (p<0.05), while sensory characteristics were not adversely affected in Labneh samples, except for the sample containing rosehip seed powder.</p><p>The utilization of probiotic bacteria, well-known for numerous health benefits, along with pomegranate, grape, and rosehip seeds in Labneh production is anticipated to contribute significantly to the functional product range.</p><p><strong>Keywords:</strong> Labneh, seed powder, probiotic, goat milk, functional.</p>