Production and characteristic quality of probiotic Labneh cheese supplemented with broccoli florets

Abstract

Purpose

The purpose of this study is to develop functional probiotic Labneh cheeses supplemented with broccoli florets.

Design/methodology/approach

Probiotic Labneh cheese was produced using broccoli florets paste at four different levels (0, 5, 10 and 15%), with Lactobacillus casei NRRL B-1922 as a probiotic strain, to evaluate its physicochemical, phenols, antioxidant activity, minerals, vitamins, textural, microbiological and sensory characteristics during storage for 15 days.

Findings

The results indicated that Labneh cheese with added broccoli paste exhibited significantly (p = 0.05) higher level of moisture, acidity, soluble nitrogen, phenols, antioxidant activity, minerals and B vitamins, and lower protein, fat, ash and pH values when compared to control Labneh cheese. Textural analysis of Labneh cheese indicated that Labneh with higher level of broccoli (15%) exhibited harder texture than others. Higher viable counts of Lactobacillus casei and Streptococcus thermophilus were detected in Labneh with broccoli paste, and the counts (107 cfu/g) were higher than the number should be present to achieve their health benefits. The most acceptable Labneh cheeses were those supplemented with 5 and 10% broccoli paste.

Originality/value

This study revealed broccoli florets could enhance the growth of Lactobacillus casei and Streptococcus thermophilus in the Labneh matrix, which resulted in a wider spectrum of health benefits of Labneh cheese to the consumers.

Citation

Abd El-Montaleb, H.S., Abbas, K.A.-E., Mwaheb, M.A. and Hamdy, S.M. (2022), "Production and characteristic quality of probiotic Labneh cheese supplemented with broccoli florets", British Food Journal, Vol. 124 No. 11, pp. 3666-3679. https://doi.org/10.1108/BFJ-05-2021-0554