University of Khartoum

Effect of Guar Gum and Starter Culture Concentration and Storage Period on Physicochemical and Sensory Characteristics of Labneh

Effect of Guar Gum and Starter Culture Concentration and Storage Period on Physicochemical and Sensory Characteristics of Labneh

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Title: Effect of Guar Gum and Starter Culture Concentration and Storage Period on Physicochemical and Sensory Characteristics of Labneh
Author: Fadalsed, Azza Alfatih Babker
Abstract: This study was carried out to investigate the effect of guar gum and starter culture concentration and storage period on physicochemical and sensory characteristics of Labneh. Labneh was manufactured from fresh cow’s milk supplemented with guar gum (0.1%, 0.3%), starter culture (0.014%, 0.028%, 0.042%) and carrageenan (0.05%) added to all treatments, in addition to the control. Labneh was stored at 6±1oC for 28 days. Physicochemical (fat, protein, total solids, ash, acidity, solids non-fat, casein, whey protein, β-lactoglobulin, α-lactalbumin contents and viscosity) and sensory (colour, flavor, texture, taste and overall acceptability) were determined at 1, 7, 14, 21 and 28-day intervals. The statistical analysis was carried out using Statistical Analysis Systems (SAS, ver. 9), and general linear model (GLM) procedure was used to determine the effect of concentration of guar gum and starter culture and storage period on the microbiological characteristics of cheese. Mean separation was done by Duncan multiple range test (p≤0.05). Results showed that physicochemical characteristics were significantly affected by the concentration of guar guma except ash, whey protein, non-protein nitrogen, α-lactalbumin and viscosity, with the highest fat (13.60%), total solids (32.10%0 and solids-non-fat (18.50%) being in Labneh made with 0.1% guar gum, while protein (10.11%) and casein (6.90%) contents and titratable acidity (1.78%) were high in the control sample and β-lactoglobulin content (0.15%) was high in Labneh made with 0.3% guar gum. Starter culture concentration significantly affected physicochemical characteristics of Labneh with the fat content being high (13.52%) in the control sample, while total solids, titratable acidity, casein and viscosity were high (29.72%, 1.90%, 6.95% and 24385 centipois, respectively) in Labneh made with 0.028% starter culture. The storage period significantly affected all physicochemical characteristics of Labneh except the titratable acidity. Sensory characteristics were significantly (P<0.001) affected by guar gum concentration with the highest score (4.35, 3.75, 3.71, 3.93 and 3.89 for color, flavor, taste, texture and overall acceptability, respectively) being in the control sample. The starter culture concentration significantly (P<0.01) affected the texture of Labneh only with the highest score being in Labneh made with 0.042% starter culture. The storage period significantly (P<0.001) affected all sensory characteristics of Labneh. The study concluded that as guar gum and starter culture concentration increased, physicochemical characteristics of Labneh were increased, while the sensory characteristics deteriorated. The study recommended more research to be conduted on the manufacture and microbiological examination of Labneh so that the product could be introduced to the Sudanese market.
URI: http://khartoumspace.uofk.edu/123456789/26710


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