The characterization of the physicochemical and sensory properties of full‐fat, reduced‐fat and low‐fat bovine, caprine, and ovine Greek yogurt (Labneh)

Abstract

Concentrated/Greek yogurt or Labneh is a semisolid food produced from yogurt by eliminating part of its water and water-soluble compounds. Today's world is geared toward the production of lower fat foods without compromising the texture and flavor of these products. The objective of this study was to characterize the physicochemical and sensory properties of bovine, caprine, and ovine Labneh with different fat levels. Bovine, caprine, and ovine milks were used to produce two batches of full-fat (∼10%), reduced-fat (∼5%), and low-fat (<1%) concentrated yogurt samples. Chemical analyses of fat, moisture, protein, ash, syneresis, acidity, pH, sodium, magnesium, and calcium contents were conducted. Instrumental texture analysis using the back extrusion method was applied. Quantitative descriptive sensory analysis was used to profile samples by 11 trained panelists and the acceptability of samples was assessed by 47 panelists. Type of milk significantly affected (P < 0.001) all chemical attributes except moisture and nitrogen-free extract, and fat level significantly impacted moisture, fat, protein, ash, acidity, and magnesium contents of Labneh. Type of milk significantly affected apparent modulus, hardness, hardness work done, and adhesive force, whereas fat level significantly affected hardness. Type of milk significantly affected the sensory attributes of syneresis, compactness, goaty odor and flavor, rate of flow, color, shininess, bitter flavor, denseness, melting rate, and spreadability, whereas fat level affected only color, denseness, and melting rate. Type of milk had a significant effect on overall acceptability and acceptability of flavor and texture.

Meats, milk and fat consumption in colorectal cancer

“…However, a lower consumption (<5 servings per week) of Labaneh did not show any significant association with CRC. Labaneh is a fermented dairy product prepared from yogurt that has been strained in cloth bags to eliminate water and water soluble compounds, mainly whey protein, resulting in a relatively thick consistency, at the same time as preserving a distinctive, sour taste . Labaneh is a traditional food item in Jordan, Lebanon, Middle East and the Balkan regions.…”

“…However, a lower consumption (<5 servings per week) of Labaneh did not show any significant association with CRC. Labaneh is a fermented dairy product prepared from yogurt that has been strained in cloth bags to eliminate water and water soluble compounds, mainly whey Chi-squareD for difference between total cases and controls = 0.193; chi-squared for difference between male cases and controls = 0.174; chi-squared for difference between female cases and controls = 0.486. protein, resulting in a relatively thick consistency, at the same time as preserving a distinctive, sour taste (31)(32)(33) .…”

Improvement of the Sensory Characteristics of Goat Milk Yogurt

“…Therefore, fermented goat's milk products could represent a good opportunity to increase the supply of dairy products with greater nutritional value (Atamian, Olabi, Baghdadi, & Toufeili, ; Eissa, Mohamed Ahmed, Yagoub, & Babiker, ; Eissa, Babiker, & Yagoub, ; Ribeiro & Ribeiro, ).…”

Organoleptic properties and perception of maize, African yam bean, and defatted coconut flour‐based breakfast cereals served in conventional forms

“…In a different study, Atamian et al. () demonstrated through sensory studies that consumer perception of sensory parameters is highly sensitive to sensory attributes. Sensory qualities are known to have clear relationship with product quality, consistency, product development, or consumer acceptance.…”

“…Ng'ong 'ola-Manani et al (2014) determined the sensory properties of fermented pastes of soybeans and soybean-maize blends and successfully established the factors driving consumer liking. In a different study, Atamian et al (2014) demonstrated through sensory studies that consumer perception of sensory parameters is highly sensitive to sensory attributes. Sensory qualities are known to have clear relationship with product quality, consistency, product development, or consumer acceptance.…”