International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 7, Issue 1 (2022)

Physicochemical and microbiological properties of functional Labneh fortified with mandarin peel powder during refrigeration storage


Warda M A Ebid, Ahmed M M Mabrouk

This study was planned to use mandarin peel powder (MPP) as a natural source of bioactive components for the manufacturing of functional Labneh. To achieve this proposal, four batches were inoculated with 2% of Streptococcus thermophilus and Lactobacillus helveticus CNRZ 32 (1:1). The first batch (control) was manufactured without MPP and the other batches, P1, P2 and P3, were fortified with MPP at the levels of 1.5, 3 and 5%, respectively. The highest components found in mandarin peel oil (MPO) were limonene, beta-pinene, and beta-myrcene, at percentages of 94.56, 1.53, and 1.46%, respectively. The sotal solids, carbohydrate and ash content were significantly increased with increasing the concentration of MPP, while it had no significant (p<0.05) influence on protein and fat content. Significant differences were noticed in pH values among all the Lanbeh samples. The P3 fortified with 5% MPP showed a significantly higher level of chemical analysis compared with the other treatments. The counts of S. thermophilus and Lb. helveticus CNRZ 32 increased in the first week of storage to range between 9.64 and 9.95 log CFU/g respectively, and were still above 108CFU/g until the end of the storage period. Finally, the addition of MPP at 3% resulted in the highly accepted organoleptic properties of functional Labneh without any defects.
Download  |  Pages : 46-53
How to cite this article:
Warda M A Ebid, Ahmed M M Mabrouk. Physicochemical and microbiological properties of functional Labneh fortified with mandarin peel powder during refrigeration storage. International Journal of Food Science and Nutrition, Volume 7, Issue 1, 2022, Pages 46-53
International Journal of Food Science and Nutrition International Journal of Food Science and Nutrition