Effect of addition sesame seeds powder with different ratio on microstructural and some properties of low fat Labneh
| Autor: | Sherif A. Abdella, Ahmed A. Aly, Ahmed M. Hameed, Mahmoud M. Refaey, H. A. Ismail, Hassan M.A.A., Alaa S. Mohamed, Ali Sayqal |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Antioxidant
food.ingredient General Chemical Engineering medicine.medical_treatment Sesame seeds Organoleptic 02 engineering and technology 010402 general chemistry 01 natural sciences lcsh:Chemistry chemistry.chemical_compound Physicochemical food Casein Skimmed milk medicine Sesamum Food science Sesamol Essential amino acid chemistry.chemical_classification biology food and beverages General Chemistry 021001 nanoscience & nanotechnology biology.organism_classification Microbiological 0104 chemical sciences Coliform bacteria chemistry lcsh:QD1-999 Amino acids Low fat Labneh 0210 nano-technology |
| Zdroj: | Arabian Journal of Chemistry, Vol 13, Iss 10, Pp 7572-7582 (2020) |
| ISSN: | 1878-5352 |
| Popis: | Sesame seeds (Sesamum indicum L.) are probably the most ancient oil seed crops. The goal of present study was to explore the quality of Labneh made from skim milk fortified with 0%, 2%, 4%, and 6% sesame seeds powder (SSP) as alternative to fat. Control Labneh made from whole milk and their treatments with SSP were stored for 21 days at 5 ± 1°C. The physiochemical, microbiological, and organoleptic properties were determined in fresh Labneh and after 7, 14, and 21 days as well as amino acids and microstructures were measured in fresh Labneh. The results showed that sesame seed contains up to 58.9% oil, 15.81% protein, 6.83% fiber, 11.03% carbohydrates, 14.84% antioxidant activity and 32.71 mg/100g sesamol. The data presented that total solid, fat and acidity increased while protein and ash contents were decreased in control Labneh as corporation with Labneh treatments. These all values increased with increasing the amount of SSP, except the acidity value decreased with increasing the amount of SSP. In various fresh Labneh samples, the major essential amino acid was Leucine and non-essential amino acid was Glutamic than the other amino acids. Microbiological examination of Labneh revealed that the total bacterial counts increased throughout the storage period. However moulds and yeasts were not detected at the first week then slightly detected and increased at the end of storage period. Coliform bacteria and spore-forming bacteria didn't observe in all Labneh treatments as storage progressed. Scanning electron microscopy showed that the control Labneh samples had more compact structure and fusion into big aggregates without voids. Labneh made from skim milk had numerous open, loose and less dense protein networks with spaces. No major differences were observed in the Labneh made from skim milk using 2% and 4% sesame seeds due to the attachment of casein micelles in chains with comparatively few interspaced voids. Labneh made from skim milk using 6% sesame seeds more intensive and thicker casein matrix than the other Labneh treatments. Organoleptic scores revealed that Labneh fortified with 4% sesame seeds powder have the highest acceptability properties. |
| Databáze: | OpenAIRE |
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