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Labneh with probiotic properties produced from kefir: development and sensory evaluation Ciênc. Tecnol. Aliment.
Rocha,Daniela Mayumi Usuda Prado; Martins,Joice de Fátima Laureano; Santos,Thanise Sabrina Souza; Moreira,Ana Vládia Bandeira.
The labneh or labaneh is a popular fermented milk in the Middle East. Another fermented product that deserves special mention is kefir since it has probiotic activity and unique sensory, nutritional, and therapeutic properties. The aim of the present study was to develop a functional probiotic labneh using kefir as a fermenting agent and to perform a sensory analysis of the obtained product. Kefir was obtained by growing grains in pasteurized milk. Samples of skimmed and whole labneh were prepared from the inoculation of 5% kefir milk (skimmed/whole) at 28 ºC for 24h, followed by cooling (12-18h) and whey drainage (12-24h), both at 4 ºC. Sensory analysis was performed with 70 untrained panelists using a 9-point scale hedonic in the acceptance tests. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Strained kefir; Greek yogurt; Fermented milk; Functional foods; Taste; Texture.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400008
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