2022
DOI: 10.21608/ejchem.2022.157450.6824
|View full text |Cite
|
Sign up to set email alerts
|

Functional low-fat labneh fortified with resistant potato starch as prebiotic and assessed physicochemical, microbiological, and sensory properties during storage

Abstract: Resistant Potato Starch (RPS) is a fundamental prebiotic used in dairy products. The study aims to evaluate the role of RPS as a fat substitute in the production of Labneh cheese. RPS1, RPS2, and RPS3 labneh treatments were prepared using 0.5, 1, and 1.5% of RPS, compared to modified buffalo milk full-fat control labneh (FBC) 4% fat, and low-fat control labneh (LBC) 2% fat. The physicochemical, microbiological, and sensory characteristics of labneh were investigated after 29 days of storage. The results demons… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1

Citation Types

1
0
0

Year Published

2023
2023
2023
2023

Publication Types

Select...
1

Relationship

0
1

Authors

Journals

citations
Cited by 1 publication
(1 citation statement)
references
References 30 publications
1
0
0
Order By: Relevance
“…Ashes content of the labneh samples ranged from 0.96, 0.95, and 0.94% for (T1), (T2), and (T3), respectively, at the start of processing, but increased to 1.25, 1.22, and 1.20% for (T1), (T2), and (T3), respectively, at the end of storage period. C T1 T2 T3 Khalil, 2023 These support the findings of El-Rhmany et al (2022) who examined functional low-fat labneh enhanced with resistant potato starch (RPS) as prebiotic and discovered that the ash content of labneh from all treatments gradually increased over the course of storage. The fresh control (C) contained 0.994% ash, while adding resistant potato starch at 0.5, 1.0 and 1.5% increased ash to reach 0.992, 0.987 and 0.979 % in order.…”
Section: Ash Contentsupporting
confidence: 73%
“…Ashes content of the labneh samples ranged from 0.96, 0.95, and 0.94% for (T1), (T2), and (T3), respectively, at the start of processing, but increased to 1.25, 1.22, and 1.20% for (T1), (T2), and (T3), respectively, at the end of storage period. C T1 T2 T3 Khalil, 2023 These support the findings of El-Rhmany et al (2022) who examined functional low-fat labneh enhanced with resistant potato starch (RPS) as prebiotic and discovered that the ash content of labneh from all treatments gradually increased over the course of storage. The fresh control (C) contained 0.994% ash, while adding resistant potato starch at 0.5, 1.0 and 1.5% increased ash to reach 0.992, 0.987 and 0.979 % in order.…”
Section: Ash Contentsupporting
confidence: 73%