Chemical, Rheological, Microbiological and Organoleptic Properties of Labneh Manufactured by Using Some Vegetable Oils

Abstract

Vegetable oils have many nutritional and therapeutic benefits, as it contains essential fatty acids and antioxidant compounds. In this study, virgin olive oil, sunflower oil, corn oil, and sesame oil were used in labneh manufacture for increasing its health benefits. Labneh was manufactured by using reconstituted milk skim milk powder and 1-2% of different vegetable oils. The chemical, rheological, microbiological, and organoleptic properties of labneh manufactured by using vegetable oils were determined. There were slight significant differences in moisture, protein, total nitrogen, fat, and ash values in labneh treatments while pH values decreased gradually until 21 days may be due to an increase in the acidity. Total viable count was gradually increased during storage up to 14 days, then they decreased in 21 days period of storage in treatments. Lactobacillus count was gradually increased during storage up to 21 days. Coliform and staphylococcus bacteria were not detected, while yeasts and molds were detected and reached a maximum at 21 days. Fracture, hardness, adhesiveness, cohesiveness springiness, and chewiness of fresh labneh treatments were determined. Organoleptic properties showed that with the increase in the percentage of vegetable oils, the total score of labneh treatments decreased, except for sesame oil. On other hand, all labneh treatments were sensually acceptable. The best treatment was fortified with 1% sunflower oil, it had a total score higher than the control treatment. Fortified labneh with virgin olive, sunflower, corn, and sesame oils can be considered as a new product with functional properties.