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Physicochemical, textural, microbiological and sensory properties of low‐fat bio‐Labneh using sweet lupine powder and Bifidobacterium longum ATCC 15707

2022; Wiley; Volume: 46; Issue: 3 Linguagem: Inglês

10.1111/jfpp.16311

1745-4549

Wael F. Elkot, Osama Khalil,

Meat and Animal Product Quality

This study was carried out to investigate the effect of different levels (0, 2, 4, 6 and 8% w/v) of sweet lupine powder (SLP) and Bifidobacterium longum ATCC 15707 on physiochemical, textural, microbiological and sensory properties of low-fat bio-Labneh samples during storage for 21 days at 5 ± 1°C. The results showed that the textural properties of low-fat bio-Labneh with a higher level of SLP (8%) were harder than those made without adding SLP. Overall acceptability of sample processed by using 2% of SLP indicated that it is more acceptable compared with other treatments. The total cell count of B. longum ATCC 15707 gradually increased until the 14th day of the storage period after that decreased till the end of the storage period. Furthermore, the number of viable cells of B. longum ATCC15707 remained >7 log cfu/g at the end of the storage period in the treated samples. Novelty impact statement Sweet lupine powder had a positive impact on the quality characteristics of low-fat bio-Labneh and enhanced the growth of B. longum ATCC 15707 in the Labneh matrix that resulted in a wider spectrum of health benefits of Labneh cheese to the consumers. The Labneh that was supplemented with 2% sweet lupine powder was the most acceptable treatment.