مقالههای Aida S. Salem
توجه: محتویات این صفحه به صورت خودکار پردازش شده و مقالههای نویسندگانی با تشابه اسمی، همگی در بخش یکسان نمایش داده میشوند.
۱Enhancement of Nutritional and Biological Values of Labneh by Adding Dry Leaves of Moringa oleifera as Innovative Dairy Products
اطلاعات انتشار: World Applied Sciences Journal، بيست و دوم،شماره۱۱، ۲۰۱۳، سال ۰
تعداد صفحات: ۹
Dry leaves of Moringa oleifera (DLMO) were added to Labneh cheese at concentration 1, 2, or 3%.Subsequently, the chemical, microbiological and organoleptic properties of Labneh cheese during storage 3 weeks at 5±1°C were determined. Nutritional and biological values of Labneh were evaluated when fresh. Addition of DLMO had considerable effect on Total Solid (TS), protein, acidity, carbohydrate and ash. The highest values were recorded with Labneh fortified with DLMO (innovative Labneh). The addition of DLMO had a significant effect on carbohydrate. Acidity increased gradually for all treatments during storage. The highest values were obtained with Labneh fortified with DLMO. Labneh fortified with DLMO can be considered as a good source of minerals (Ca, Fe, Zn and Si) and vitamins (A, B1, B2 and E). The results indicated that total counts were higher in Labneh fortified with DLMO. Yeast & mould and coliform bacteria were not detected in Labneh fortified with DLMO when fresh and till the end of storage. Labneh fortified with DLMO characterized with high biological value (BV), true protein digestibility (TD) and net protein utilization (NPU). Organoleptic scores revealed that the Labneh fortified with DLMO was acceptable during storage period.
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