QUALITY ASSESSMENT OF FUNCTIONAL LABNEH PRODUCED FROM NON-DAIRY FAT AND PROTEIN RESOURCES

Abstract

Functional foods have positive effects on consumer health as well as nutritional value. Increasing consumer interest in maintaining health and has led to the development of many new functional dairy products that contain many functional ingredients that reduce cholesterol uptake, can significantly reduce blood pressure and play a role in regulating satiety, metabolic disorders associated with obesity, and antimicrobial effects may occur. Labneh is one of the most famous dairy products in different parts of the world, especially in the Middle East, where it plays an important role in food systems. Its outstanding food benefits and conservation characteristics have increased its economic importance. Therefore, the aim of this study was to develop and evaluate the quality of the functional labneh using various functional fats and protein sources with the presence of probiotic bacteria. To achieve this aim, the study was designed in four main parts as follows: