Impact of Using Jerusalem Artichoke Tubers Powder and Probiotic Strains on some Properties of Labneh

Authors

  • Wael F Elkot Dairy science and Technology Department, Faculty of Agriculture & Natural Resources, Aswan University ,Aswan, 81528, Egypt Author
  • AshrafSh T Bakr Food Science and Technology Department, Faculty of Agriculture, Tanta University, Tanta, 31111, Egypt Author
  • Arafa KA Hussein Food Science and Technology Department, Faculty of Agriculture, Tanta University, Tanta, 31111, Egypt Author

DOI:

https://doi.org/10.47363/JFTNS/2021(3)115

Keywords:

Bio-Labneh, Jerusalem artichoke, Lactobacillus acidophilus La-5, Properties

Abstract

Bio-Labneh was produced from cow’s milk using Jerusalem artichoke tubers powder (JATP) inoculated by Lactobacillus acidophilus LA-5. The effect of different concentrations (1, 3 and 5%) of JATP on the chemical composition, organoleptic properties and the growth, and activity of Lactobacillus acidophilus LA-5 were investigated. Significant differences were observed in the chemical composition and counts of viable bacteria between treatments
either in fresh or stored Labneh. Acidity % in all treatments was significantly increased and pH was decreased with increasing storage period. The viable count of Lactobacillus acidophilus was also increased through the first 7 days then decreased gradually during the storage period. Generally, using JATP in
manufacturing bio-Labneh had acceptable with 1% JATP, while 3% JATP received the highest total scores and the growth of Lactobacillus acidophilus LA-5.

Author Biographies

  • Wael F Elkot, Dairy science and Technology Department, Faculty of Agriculture & Natural Resources, Aswan University ,Aswan, 81528, Egypt

    Dairy science and Technology Department, Faculty of Agriculture & Natural Resources, Aswan University ,Aswan, 81528, Egypt

  • AshrafSh T Bakr, Food Science and Technology Department, Faculty of Agriculture, Tanta University, Tanta, 31111, Egypt

    Food Science and Technology Department, Faculty of Agriculture, Tanta University, Tanta, 31111, Egypt

  • Arafa KA Hussein, Food Science and Technology Department, Faculty of Agriculture, Tanta University, Tanta, 31111, Egypt

    Food Science and Technology Department, Faculty of Agriculture, Tanta University, Tanta, 31111, Egypt

Downloads

Published

2021-02-27

Issue

Vol. 3 No. 1 (2021): Volume 3 Issue 1

Section

Articles