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PurposeThe purpose of this study is to develop functional probiotic Labneh cheeses supplemented with broccoli florets.Design/methodology/approachProbiotic Labneh cheese was produced using broccoli florets paste at four different levels (0, 5, 10 and 15%), with Lactobacillus casei NRRL B-1922 as a probiotic strain, to evaluate its physicochemical, phenols, antioxidant activity, minerals, vitamins, textural, microbiological and sensory characteristics during storage for 15 days.FindingsThe results indicated that Labneh cheese with added broccoli paste exhibited significantly (p = 0.05) higher level of moisture, acidity, soluble nitrogen, phenols, antioxidant activity, minerals and B vitamins, and lower protein, fat, ash and pH values when compared to control Labneh cheese. Textural analysis of Labneh cheese indicated that Labneh with higher level of broccoli (15%) exhibited harder texture than others. Higher viable counts of Lactobacillus casei and Streptococcus thermophilus were detected in Labneh with broccoli paste, and the counts (107 cfu/g) were higher than the number should be present to achieve their health benefits. The most acceptable Labneh cheeses were those supplemented with 5 and 10% broccoli paste.Originality/valueThis study revealed broccoli florets could enhance the growth of Lactobacillus casei and Streptococcus thermophilus in the Labneh matrix, which resulted in a wider spectrum of health benefits of Labneh cheese to the consumers.

PurposeThe purpose of this study is to investigate the viability of probiotics, physicochemical and sensory properties of reduced fat synbiotic ice cream.Design/methodology/approachThe treatments were as follows: control was made by the addition of Lactobacillus salivarius NBIMCC 1589 and Lactobacillus crispatus NBIMCC 2451 (1:1). The treatments (T1, T2 and T3) were made with the addition of L. salivarius NBIMCC 1589 and L. crispatus NBIMCC 2451 (1:1) + 2% oat flour, 2% inulin and 4% oat flour + inulin (1:1). Physiochemical parameters (pH, moisture, fat, protein, fibre, ash, overrun, first dripping time and melting rate) were determined.FindingsThe ice cream with inulin and oat flour had lower moisture content, which was recorded 70.41, 69.88 and 68.82% for T1, T2 and T3, respectively. While the protein, fat and ash content of treated samples increased. The highest acidity (0.43%) was recorded in T3. The overrun increased by around 43% in T3 compared with control. The viable counts of probiotics were significantly (p = 0.05) decreased by two or three log cycles. Finally, T3 received the highest sensory score, which could be due to the combination between oat flour and inulin.Originality/valueA novel ice cream was produced using a combination of inulin and oat flour, which enhanced the viability of added probiotics. Reduced fat synbiotic ice cream was a good carrier for probiotics, which facilitates the production of healthy dairy products.