Improvement of the Properties of Goat's Milk Labneh using some Aromatic and Vegetable Oils

Ayana, Ibrahim A.A. Abou; Deen, Afka

doi:10.3923/ijds.2011.112.123

Cited by 20 publications

(6 citation statements)

References 8 publications

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“…The total viable count decreased in the treatment A and B compared control. This finding may be due to decrease the total volatile free fatty acids in treatment A and B, these results are in agreement with that reported by Abou Ayana and Gamal El Deen [30].…”

Section: Microbiological Analysissupporting

confidence: 93%

Antioxidant, Some Flavor Components, Microbiological and Microstructure Characteristics of Corn Milk Yoghurt

Ateteallah¹,

Osman²

2019

FNS

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Corn milk is considered as a new innovation especially in the making of yoghurt based products. The present study was conducted to study antioxidants components such as (phenols compounds and DPPH scavenging activity), total volatile free fatty acids, microbiological and microstructure characteristics in yoghurt samples produced from two different ratios of buffalos and corn milk (70:30 coded A and 60:40 coded B) respectively. Results indicated that the increasing ratio of corn milk led to increase the content of phenolic components and DPPH scavenging activity. Total viable content decreased in samples (70:30 and 60:40). Streptococci and lactobacilli count decreased by the increase of corn milk in produced samples. Results also show that the trend of yeasts content was the opposite ones. Election microscopy examination revealed that adding corn milk to yoghurt had more smoothly and systematically distributed casein with a bit coarse structure less porosity in the network of casein. From these results could be concluded that adding 40% corn milk during processing of yoghurt is increasing the antioxidant activity and improves the microstructure as well.

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Section: Microbiological Analysissupporting

confidence: 93%

Antioxidant, Some Flavor Components, Microbiological and Microstructure Characteristics of Corn Milk Yoghurt

Ateteallah¹,

Osman²

2019

FNS

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“…Results are in agreement with that found by Mohamed et al () who reported that the titratable acidity gradually increased in strained yogurt after 15 days of storage. Abo‐Ayana and Gamal Deen () also reported that titratable acidity increased after 30 days of storage in strained yogurt made from goat's milk.…”

Section: Resultsmentioning

confidence: 94%

Impacts of Oil Types and Storage Conditions on Milk Fat Quality of Strained Yogurt Immersed in Oil

Al‐Ismail

Al-Awamleh

Saleh

et al. 2018

J Americ Oil Chem Soc

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To maintain strained yogurt freshness, it was shaped into balls (3-3.5 cm diameter), completely immersed in oil, and stored at refrigerated or ambient temperature for 6 months. The impacts of immersing strained yogurt in oil on the topped oil and product's final quality of lipids including fat oxidation, lipolysis, cholesterol oxidation, and conjugated linoleic fatty-acid content (CLNA) (i.e., as freshness indicators), during storage under various storage conditions, were evaluated. Peroxide value (PV), 7-keto-cholesterol, free fatty acids (FFA), and CLNA content were also determined. When stored in light, FFA of strained yogurt immersed in olive or corn oil increased from 0.44 to 1.29 and from 0.12 to 0.58, respectively. Olive oil-topped and corn oil-topped samples exposed to light had 48.9 and 7.9 (meq O 2 kg −1 ) PV, respectively. Similar trends were reported for strained yogurt fat during storage for up to 6 months. Storage conditions showed little to no effects on the rate of fat and cholesterol oxidation, fat lipolysis, and CLNA content. Strained yogurt freshness indicators were maintained during the extended storage duration without refrigeration. The freshness indicators have a significant impact on enhancing consumer preference of strained yogurt.

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“…Abou Ayana and Gamal El Deen et al 28 studied the effect of adding 0.3% cinnamon oil to laboratory-made yogurt, which led to an increase in its shelf life of up to 24 days at a temperature of 6EC and gave it an appropriate taste and flavor, free from any microbial spoilage. The results obtained indicate that essential oils have a stimulating effect on lactic acid bacteria by promoting their growth and acid production and this may be due to the high nutritional composition of the oil such as essential fatty acids and vitamins.…”

Section: Resultsmentioning

confidence: 99%

Effect of Adding Essential Oils of Nigella sativa and Thyme on the Yogurt Flavor

Al-Saray

2024

Asian J. Biol. Sci

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Background and Objective: Essential oil extracts have attracted much attention due to their bioactive properties, including antimicrobial activities. The study focused on the effect of using the essential oils of Nigella sativa and thyme on the sensory properties of laboratory made yogurt. Materials and Methods: It was produced from cow's milk during its storage period at a temperature of 5±2EC for periods of 0, 3 and 7 days. Samples were placed in plastic containers and incubated at a temperature of 42±2EC until complete coagulation within 4 hrs and the pH reached 4.6. Then, it is transferred to the refrigerator for cooling and storage at a temperature of 5±2EC, after which the necessary sensory tests are carried out for periods of 0, 3 and 7 days. Results: The results showed that the yogurt sample with thyme oil was superior compared to other samples in terms of sensory properties, which included color, flavor, texture and bitterness during the different storage periods. The results showed that there were significant differences in the average values of the studied sensory characteristics between the samples, especially the flavor characteristic of the samples by adding oils compared to the control sample as a result of its richness in biologically active compounds present in its oils. Conclusion:This type can enrich a variety of dairy products. The market also represents a healthier alternative for the consumer.

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Improvement of the Properties of Goat's Milk Labneh using some Aromatic and Vegetable Oils

Cited by 20 publications

References 8 publications

Antioxidant, Some Flavor Components, Microbiological and Microstructure Characteristics of Corn Milk Yoghurt

Antioxidant, Some Flavor Components, Microbiological and Microstructure Characteristics of Corn Milk Yoghurt

Impacts of Oil Types and Storage Conditions on Milk Fat Quality of Strained Yogurt Immersed in Oil

Effect of Adding Essential Oils of Nigella sativa and Thyme on the Yogurt Flavor

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