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标题：Improving the Nutritional Value and Extending Shelf Life of Labneh by Adding Moringa oleifera Oil
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作者：Samah M. El-Sayed ; Hoda S. El-Sayed ; Heba H. Salama 等
期刊名称：International Journal of Dairy Science
印刷版ISSN：1811-9743
电子版ISSN：1811-9751
出版年度：2017
卷号：12
期号：2
页码：81-92
DOI：10.3923/ijds.2017.81.92
出版社：Academic Journals Inc., USA
摘要：Objective: This study aimed to prepare labneh from skim buffalos UF-retentate fortified with Moringa oleifera oil using different ratios (100, 150 and 200 mg mL¹) to increase the nutritional and quality of final product. Methodology: The antimicrobial activity of the Moringa oleifera oil was assayed against Gram-positive strains ( Bacillus cereus , Staphylococcus aureus and Bacillus subtilus ) Gram-negative strains ( Escherichia coli , Yersinia enterocolitica , Salmonella typhmirum , Listeria monoytogenes and Pseudomonas aeruginosa ), Yeast ( Saccharomyces cerevisiae ) and other three fungal strains. Also, labneh was fortified with different concentration of Moringa oleifera oil. Functional labneh mixture was inoculated with Lactobacillus acidophilus (1%), Lactobacillus bulgaricus and Streptococcus thermophilus (2%). The chemical composition , antioxidant capacity, vitamins, microbiological analysis and rheological properties of the Moringa oleifera oil and labneh were determined. Results: The Moringa oleifera oil displayed good effect against all of the established microorganisms which the diameter of inhibition zone ranged from 3-14 mm for different concentration of Moringa oleifera oil. Moreover, the acidity and peroxide value for Moringa oleifera oil were 0.91% and 19.5 meq kg¹, respectively. The DPPH scavenging activity (mmol TE kg¹) of oil was 101.2 mM kg¹. Also, the fatty acid composition revealed that oleic acid is the major fatty acid of the oil 81.75%. Moringa oleifera oil content 0.129, 0.461, 0.595 mg/100 g of the δ, γ, α tocopherols, respectively. The total solid, fat, total volatile fatty acid , DPPH scavenging activity, tocopherols and total lactic acid bacterial counts content of labneh increased with the rise of the percentage of added Moringa oleifera oil. Contrary, the protein, ash, acidity and water soluble vitamins (B1, B2, B3, B6 and B9) content of labneh decreased with the increase of the percentage of added Moringa oleifera oil. Rheological properties of labneh decreased with the increase of the percentage added of Moringa oleifera oil and storage period. The count of molds and yeasts in control samples appeared after 2 weeks of storage and raise till the end of storage period. Sensory properties of labneh samples improved and gained higher scores with increase of the ratios of Moringa oleifera oil compared with other samples. Conclusion: Fortified labneh with Moringa oleifera oil can be considered as new product with functional properties and extended the shelf life of this product.