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THE PROBIOTIC BACTERIA AND ESSENTIAL OIL IN LEBNA PRODUCTION | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 13, Issue 0, 2013, Pages 169-178 | ||
| Abstract | ||
| Lebna samples have got the hight percentage of moisture content(%MW) where aquiring the garlic oil was present. Where as,(%MW) recorded the least in lebna produced from Bifidobacterium longum. There were no significant difference in fat content, however, there was increase in the fat content as increasing storage period. The addition of essential oil (EO) has an effect on whey seneresis which in turn proportionally ,affect the curd tention.The control samples contained the highest bacteria total count(BTC) at time zero.However( BTC) has increased in all samples till day 12th. And it was gradually decreased.The presence of( EO) decreased the (BTC) . The samples aquiring garlic oil showed the least flavour perception during the beginning and the end of storage period, where as the samples with Nigella oil experienced the highest flavour perception.The control samples have comperatively get the highest level of texture and consistency. | ||
| Keywords | ||
| Lebnah; Bifidobacterium; essential oil Correspondence | ||
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