Effect of Some Nutritional Additives on Labneh Properties

Transcription

1 Ameri Journal of Food Science and Nutrition Research 2017; 4(4): ISSN: X (Print); ISSN: (Online) Effect of Some Nutritional Additives on Labneh Properties Monira M. M. Basiony 1, Riad M. Y. 2, Zin El-Din M. M. I. 3, Nasr M. M. A. 1 1 Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt 2 Dairy Department, Faculty of Agriculture, Mansoura University, El-Mansoura, Egypt 3 Dairy Department, Faculty of Tourism and Hotels, Mansoura University, El-Mansoura, Egypt address dryoussefremas@yahoo.com (M. M. M. Basiony) To cite this article Monira M. M. Basiony, Riad M. Y., Zin El-Din M. M. I., Nasr M. M. A. Effect of Some Nutritional Additives on Labneh Properties. Ameri Journal of Food Science and Nutrition Research. Vol. 4, No. 4, 2017, pp Received: April 15, 2017; Accepted: May 5, 2017; Published: August 2, 2017 Abstract The aim of this study was to investigate the effects of different dietary fibers on the rheological, physicochemical, microbiological and sensory properties of labneh fortified with these fibers ground wheat germs, flour oat's, fibers of top of and ground barley addition were added at 0.5,1.0, 1.5 and 0.2% (w/w) to yoghurt milk. Labneh was stored for 10 days at 5 C. As the percentage of food additives increased the coagulation time decrease. Total solid, ash on dry matter, salt on dry matter, soluble nitrogen, non-protein nitrogen on total nitrogen and total volatile fatty acid increased in all treatments but fat on dry matter values decrease compare with control cow's labneh. Titratable acidity values of various labneh treatments gradually increased during storage period. All treatments had lower to total bacterial counts (T.C), lactic acid bacteria (L.A) and yeasts and moulds than control cow's and buffalo's treatments. and barley treatments were the best additives for improving the body characteristics of cow's labneh to be compare with that made from buffalo's milk one. Keywords Labneh, Food Additives, Dietary Fibers 1. Introduction Labneh, strained yoghurt (also spelled strained yogurt), yoghurt cheese, or Greek yoghurt is yoghurt which has been strained in a cloth or paper bag or filter to remove the whey, giving a consistency between that of yoghurt and cheese, while preserving yoghurt's distinctive sour taste. Like many yoghurts, strained yoghurt is found originally in Middle East area, especially in Lebanon, Syria, Jourdan, Moracco and Iraq. In Syria and Jourdan Labneh was manufactured from the fermented milk so called laban which is normally made from ewe's milks. Since the ewe's milk is seasonal, so people manufacture Labanandb turn it into Labneh, which is stored in olive oil for more than one year. In Western Europe and the U.S., strained yoghurt has become increasingly popular because it is richer in texture than unstrained yoghurt, but low in fat. Since straining removes whey, strained yoghurt is higher in protein and lower in sugar and carbohydrates than unstrained yoghurt. With the improvement of standard of living people's diet has become increasingly sophisticated. Many lifestyle diseases are caused by an imbalanced diet. Therefore, functional foods that adjust the body function and prevent lifestyle diseases of civilization have attracted more attention in recent years. Dietary fiber has outstanding health promotion functions. (Prosky 2000). Some plants contain signifit amounts of dietary fibers which divided into soluble and insoluble fiber. For example plums and prunes have a thick skin covering a juicy pulp. The plum's skin is a source of insoluble fiber, whereas soluble fiber is in the pulp (Stacewicz-Sapuntzakis, et al., 2001). Soluble fiber is found in varying quantities in all plant foods, including: legumes (peas, soybeans, lupins and other beans), oats, rye, chia, and barley, some fruits and fruit juices (including prune juice, plums, berries, bananas, and the insides of apples and pears), certain vegetables such as broccoli, carrots, and Jerusalem

2 Ameri Journal of Food Science and Nutrition Research 2017; 4(4): artichokes root tubers and root vegetables such as sweet potatoes and onions (skins of these are sources of insoluble fiber ) psyllium seed husk (a mucilage soluble fiber) and flax seeds nuts, with almonds being the highest in dietary fiber but sources of insoluble fiber include: whole foods, wheat and corn bran, nuts and seeds, potato skins, hemp seed lignans,vegetables such as green beans, cauliflower, zucchini (courgette), celery, and nopal some fruits including avocado, and unripe bananas, the skins of some fruits, including kiwifruit and tomatoes (Zeng,2010). The main aim of this work was to evaluate the effect of addition of different levels of oat flour, barley flour, wheat germ and top of sugar fibers on properties and nutritive of Labneh. 2. Materials and Methods 2.1. Materials Fresh morning buffaloe s milk having 16.63% T.S, 6.2% fat, 4.12 % protein, 0.94% ash, 0.17% acidity and ph 6.65 obtained from private farm in Dakahlia Governerat, while fresh cow s milk was obtained from El-Serw Animal Production Research Station, having 12.01% T.S, 3.8% Fat, 2.74% protein, 0.89% ash, 0.16% acidity and ph The yoghurt starter culture was obtained from Ch. Hansen s Laboratories, Denmark. Lypholized starter culture of Streptococcus thermophilus and Lactobacillus delbrukii subsp. bulgaricus were separately activated by culturing in 15% sterilized reconstituted skim milk both were added at a ratio (1:1). Wheat germ was obtained from Banha, mill company, Egypt. having 12.7% moisture, 21.68% protein, 10.8% fat, 1.88% crude fiber, 3.51% ash and 64.11% carbohydrates. Tines containers of oats flour were obtained from Sun Oil L.T.D. England having 341kcal/per 100g oats, 57.0g carbohydrates and 7.0g fat. Whole top of powder ( not cleaning ) having 8.49% moisture, 4.07% ash, 3.1% protein, 0.6% fat and 41.22% fibers. was obtained from El-Tisseer company of Egypt.157g barley having 193 kcal, 3.5g protein, 0.7g fat, zero cholesterol, 44g carbohydrate, 6g total dietary fiber, 17mg ca, 2mg iron, 35mg magnesium, 85mg phosphorus, 146mg potassium, 5mg sodium, 1.2mg zinc, 0.16mg copper, 0.4mg manganese, 13.4mcg selenium, 0.13mg thiamine, 1.09 riboflavin, 3.23mg niacin, 0.21mg pantothenic acid, 25mg folate, 11 IU Vit A, 0.01mg Vit E, 1.25mcgVit K, melatonin hormone and Betaglucon. Kitchen salt was obtained from El-Nasr Company of Dakahlia Methods Manufacture of Labneh Labneh was made by the traditional method as follows:- Fresh whole buffalo s or cow s milk were heated at 90 C/15 min, then add the nutritional additives to milk then cooled to 42 C; inoculated with 2% yoghurt starter until complete coagulation then Yoghurt was cooled overnight, mixed thoroughly with 2% of sodium chloride and then, put into cheese cloth bags, which was hanged in the refrigerator room at 4 to 6 C for 12 hrs to allow whey drainage. The fresh labneh was well mixed and filled into 100 gm plastic containers and kept for analysis. Digram 1. Summarized the different Labneh treatments.

3 139 Monira M. M. Basiony et al.: Effect of Some Nutritional Additives on Labneh Properties Methods of Analysis I. Rheological Tests Coagulation time, taken as a measure of the starter stability was observed by the visual method used by Berridge (1952) and Davies and White (1958). Curd tension was determined by using the method of Chandrasekhara et al., (1957). Rate of yoghurt curd syneresis at room temperature (25-30 C) was 40 measured as given by Mehanna and Mehanna (1989). II. Chemical Analysis Total solids, fat, Total nitrogen contents of samples were determined according to (AOAC, 2000) Titratable acidity in terms of % lactic acid was measured by titrating 10 g of sample mixed with 10 ml of boiling water against 0.1 N NaOH using phenol phthalein indicator to an end point of faint pink color (Parmar, 2003).pH values were measured using laboratory ph meter with glass electrodes (HANNA Digital) Instruments ph meter Hi, 8014 Italy. Salt content of Labneh and cheese was determined according to kosikowsiki (1966). Ash, water soluble nitrogen (WSN) and non-protein nitrogen (NPN) of labneh was estimated according to Ling (1963). Total volatile fatty acids (T.V.F.A) of samples were determined as given by kosikowski (1978). III. Microbiological Analyses Labneh samples were analyzed for total viable bacterial count (TVBC), lactic acid bacteria (LAB), coliform bacteria, moulds and yeast counts according to (Difico, 1971). IV. Organoleptic Analyses All Labneh samples were subjected to sensory evaluation using 15 points for appearance, 35 points for body and texture and 50 points for flavour, according to the method of Scott (1981). The tests were done by 10 dairy espcialists. 3. Results and Discussion Table 1. Some physical properties labenh milks of different treatments The Effect of Some Nutritional Additives on the Properties of Labneh Some Physical Properties of Labneh Milks Results presented in Table (1) indicated that buffalo's milk yoghurt showed the highest curd tension and the lowest whey syneresis in compare with control cow's milk Yoghurt. Addition of wheat germ, oat and top of sugar at the different levels didn't show remarkable effect of both curd tension and whey syneresis. However addition of barley flour to cow's milk increased the curd tension and decreased the whey syneresis of resultant Yoghurt to be in compare with that noticed for buffalo's milk Yoghurt. These results agreement with Brennan and Tudorica (2008) who reported that used barley beta-glu, partially hydrolysed guar gum and inulin in the processing of low-fat yoghurts reduced product syneresis and improved the texture and rheological properties of the low-fat-based products so that their quality characteristics were similar to yoghurt made with full-fat milk. It could be seen from Table 1 that the coagulation time was the shortest (150 min.) for buffalo's milk as compared with control cow's milk (183 min.) also the coagulation was very firm. The addition of different flours and fibers markedly decreased the acid coagulation time of the resultant yoghurt as compared with cow control treatment. It seems that used additives had no inhibition effect on the starter activity. Sharma, Ekta (2011) reported that the addition of fiber to milk did not affect the fermentation time for the different supplemented yogurts to reach ph 4.6, thus there were no differences in the gelation time of the fortified yogurts by arabinogalactan. Percentage of Curd tension Syneresis (ml. of Coagulation Time additives (gm) whey/100gm) (min) Remarks Very firm coagulation 0.0 Cow Less firm Less gelatinous texture More gelatinous texture Wheat germ Very gelatinous texture Highly gelatinous texture Firm and the colour tends to white Firm and the colour tends to white Firm and the colour tends to white Firm and the colour tends to light white Sticky light yellow Sticky yellow Top of sugar Sticky intensive yellow Sticky dark yellow Firm- normal colour of cow yoghurt More firm Very firm Highly firm

4 Ameri Journal of Food Science and Nutrition Research 2017; 4(4): The Yield, Changes in Chemical Composition and Acidity in Different Labneh Table (2), represented the yield of Labneh treatments. As it was expected, the yield of Labneh manufacture from buffalos milk was higher than that of control cow milk. The high yield of Labneh manufacture from buffalo's milk could be attributed to the higher total solids of the milk than of cow's milk being 41% for buffalo's and 34% for cow's. These result agreement with Omar (1995). Use the food additives such as wheat germ, oat, fibers of top of sugar and, barley at levels of increased the yield but residual percentage of fibers of top of sugar (0.5, 1.0 and 1.5) decreased the yield, this may be due to the way out great amount of whey from fibers of top of sugar Labneh treatments. treatments had the highest yield followed by wheat germ then control buffalo's treatment then oats then control cow's and recently fibers of top of sugar treatments. From the foregoing results (Table 2), it is clear that As a general, TS, ash/dm and salt/dm contents of all Labneh treatments increased as storage period progressed and also due to the different additives. treatments had the highest TS as compare with cow's treatment. TS contents of 0.5, 1.0, 1.5 and barley treatments after 10 days were 35.15, 35.30, and 36.01%. Ash is an indicator of mineral content in foods. Wheat germ, oat, fibers of top of sugar and barley treatments had Ash/DM higher than cow's treatment. Ash/DM content for fresh wheat germ, oat, top of sugar and barley were 6.410, 6.500, and 6.518% respectively. The results in Table (2) show also that, buffalo's milk Labneh had the lowest values of salt in dry matter were and within storage period. Respective value for cow's milk Labneh were 5.183, and These result agree with Omar, (1995). Salt/dry matter (DM) was gradually increased in all treatments of Labneh during storage period. All treatments had lower salt/dm than cow's treatment may be due to raise the total solids in additives treatments. Top of sugar treatments had lowest salt on dry matter. By the end of storage were 4.812, 4.818, and 4.821% for 0.5, 1.0, 1.5 and top of sugar respectively. All treatments showed decreased in fat/dm comparing with control Labneh. Wheat germ had lower fat/dm followed by oat then top of sugar and recently barley Labneh treatments. This is depend on many factors such as fat rate of the raw material used, the tissue density of bag used during the straining, time and temperature of straining. As percentage of additives increase fat/dm also increase for example wheat germ treatments values for 0.5, 1.0, 1.5 and were , , and %. It could be seen from Table (2) that total protein content was increased gradually with the prolongation of storage period up to 10 days. This is attributed to the changes in moisture content during Labneh storage. Similar results were reported by Omar (1995); Abd El-Moaty (1996) and Ragab (2000). Results also indicated that all additives increased the acidity of Labneh to be higher than control buffalo or cow milk Labneh. The obtained results are similar to those reported by Hefnawy et al. (1992); Omar (1995); Abd El-Moaty (1996) and Ragab (2000). Table 2. The yield (%), gross chemical composition (%) and acidity (%) of Labneh during storage period as affected by using food additives (Average of 3 replicates). Percentage of additives Yield % T.S Ash/DM Salt/DM Fat/DM Protein Acidity (lactic acid%) periods (days) Control Cow Wheat germ Top of sugar The results in table (3) showed gradual increase in the soluble nitrogenous compounds non protein nitrogenous and TVFA during storage periods. Also, the results showed that the different additives decreased these contents in compare with control cow's milk treatments.

5 141 Monira M. M. Basiony et al.: Effect of Some Nutritional Additives on Labneh Properties Table 3. Proteolysis and lipolysis occurring in Labneh during storage period as affected by using food additives (Average of 3 replicates). Cow Wheat germ Top of sugar Period WSN/TN % NPN/TN % TVFA (ml 0.1NaOH/100 gm) 3.2. Changes in Microbial Counts of Different Labneh During Period It is clear from Table (4) that all treatments showed a decrease in the number of of total bacterial counts (T.C), lactic acid bacteria (L.A) and coliform after 10 days. El-Samaragy (1997), Ragab (2000) and Abdel-Kader (2002) reported similar results. All treatments had lower TC, LA and yeasts and moulds than control cow's and buffalo's treatments. 's Labneh treatments had the higher TC, LA and yeasts and moulds than wheat germ, top of sugar and barley. Cow Wheat germ Top of sugar Table 4. Microbial content in different Labneh treatments. Contr ol periods (days) T.C cufx10 6 /g LAB cufx10 7 /g Coliform cufx10/g NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC NC Changes in Sensory Evaluation of Different Labneh During Period Yeast& Moulds cufx10 3 /g Table (5) deals with the organoleptic test and sensory evaluation of Labneh during storage period of 10 days. The results revealed that Labneh made from buffalo's milk gained higher score points than all cow's milk treatments.

6 Ameri Journal of Food Science and Nutrition Research 2017; 4(4): By compare cow's milk treatments wheat germ, fiber of top of sugar Labneh treatments gained lower scores than control one. On the other hand oat and barley Labneh treatments gained higher score in after 10 days 14, 30, 38 in appearance, texture and flavour respectively. The appearance scores of wheat germ, oat, top of sugar and barley samples were 11, 11, 9 and 13 respectively on 1st day of storage and these scores changed to 10, 10, 7 and 13 after 5 day of storage. During storage, appearance points of sample have changed as irregular (Table 5). Table 5. Organoleptic properties in different Labneh treatments. Cow Wheat germ Top of sugar periods (days) Color & Appearance (15) Body & Texture (35) Flavour (50) Total (100) Control periods (days) 4. Conclusion Color & Appearance (15) Body & Texture (35) Flavour (50) Total (100) This study cleared that using fiber nutritional additives with cow's milk increased Labneh yield, total solids and total protein contents. These additives also led to decrease microbial counts and improve sensory properties of resultant Labneh. Results also indicated that barley and oat Labneh treatments gained higher score than other additives. So it could be recommended to use the both additives for improving cow's milk yoghurt. References [1] Abd El-Kader, Y. I. Effect of using different preservatives on the keeping quality of Labneh stored a 6±3 C. Mansoura. J. Of Agric. Sci, Mansoura Univ., Egypt.2000; 289:304 [2] Abd El- Moaty, S.H. Studies on the Labneh cheese. Ph.D. Thesis, Fac. Agric., Ain Shams Univ., Cairo, Egypt [3] AOAC. Association of Official Analytical Chemists. Official Methods of Analysis. 2000; 17th ed, Washington, DC, USA. [4] Berridge, N. J. Some observation on the determination of the activity of rennet. Analyst. 1952;77: [5] Brennan, C. S. and Tudorica, Carmen M. Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta-glu, guar gum and inulin. Int. J. Food Sci. & Technol.2008; 43(5): [6] Chandrasekhara, M. R.; Bhagawan, R. K.; Swaminathan, M. and Subrahmanyan, V. The use of mammalian milk and processed milk foods in the feeding of infants. Indian J. Child. Health, D, 70L [7] Davies, D.T. and White, J. C. D. The relation between the chemical composition of milk and the stability of the caseinate complexs. II. Coagulation by ethanoil. J. Dairy Res. 1958; 25:256. [8] Difico Manual. Dehydrated culture Media and Reagents for Microbial and Chemical Laboratory Procedure, 9th.1971.Pub. Difico Laboratory, Inc. Detriot, Michigan, USA. [9] EI Samragy, Y.A. Labneh or yoghurt cheese. a review. Egypt. J. Dairy Sci.1997;25: [10] Hefnawy, Sh. A; Saad, A. I. and Shafika, A. A study on composition and properties of concentrated yoghurt (labneh) manufactured from recombined milk with different vegetable oils. Egypt. J. Dairy Sci. 1992;20: [11] Kosikowski, F. V. Cheese and Fermented milk Foods. A text book 2nd Published by the auther, New York. U.S.A. [12] Kosikowski FV. Cheese and Fermented Milk Foods. 2nded Cornell Univ. Ithaca, New York.

7 143 Monira M. M. Basiony et al.: Effect of Some Nutritional Additives on Labneh Properties [13] Ling ER. A Text - Book of Dairy Chemistry. Vol. 2, Practical, 3rd ed Champan and Hall, London, England. [14] Mehanna, N. M. and Mehanna, A. S. Studies on the use of stabilizer for improving some properties of cow s milk yoghurt. Egyptian J. Dairy Sci.1989; 17:289. [15] Omar, I. M. I. "Some dairy products from reconstituted milk powder with whey". M.Sc. Thesis, Fac. Agric. Mansoura Univ. Mansoura, Egypt [16] Parmar R. Incorporation of acid whey powders in probiotic yoghurt. M. Sc. Thesis.2003; Major in Biological Sciences, Specialization in Dairy, South Dakota State University, U.S.A. [17] Prosky, L. "When is dietary fiber considered a functional food?" Biofactors. 2000; 12: [19] Scott, R. Cheese making practice, Applied sci. publishers LTD., N. Y. 1981; [20] Sharma, Ekta."Evaluating the effect of dietary Fiber arabinogalactan on the rheological and textural properties of nonfat set-type Yogurt. M.Sc. Thesis. University of Wisconsin-Stout [21] Stacewicz-Sapuntzakis, M.; Bowen, P. E, Hussain, E. A.; Damayanti-Wood, B. I. and Farnsworth, N. R. "Chemical composition and potential health effects of prunes: a functional food?". Crit Rev Food Sci Nutr.2001; 41 (4): [22] Zeng, H. Nutrition Optimization for Health and Longevity, iuniverse Press, New York, NY. 2010; [18] Ragab, J. M. Technological studies on some fermented milks. MS.c Thesis, Fac Agric. Zagazig Univ., Zagazig, Egypt.2000.