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Abstract
Three essential oils (EOS) were added to yoghurt at different concentrations 0.02, 0.1, 0.2ppm for Thyme, 0.2, 0.5, 1.0ppm for Marjoram and 0.2, 0.5, 1.0ppm for Sage, respectively. Chemical, microbiological and organoleptic properties of obtained Labneh were carried out when fresh and during storage period at 5˚C±1 for 21 days.
Addition of EOS had a detectable effect on pH, SN/TN, TVFA and acetaldehyde values. Moreover, percentage and type of added EOS affected these values. On the other hand TS values were not affected.
Total Viable Counts (TC), Streptococcus thermophilus and Lactobacillus delbrueckii bulgaricus viable counts were increased to reach their maximum counts after 7days of storage, in all treatments, then decreased up to the end of storage period (21 days). Yeasts and moulds (Y&M) were not detected in fresh product and during storage period. However few counts of Y&M were detected in control treatments at 14th and 21st day of storage and in Sage samples fortified with 0.2ppm at the end of storage. Coliform group and Spoerformers were not detected at both fresh stage and other treatments, during storage.
Organoleptic properties labneh showed that Labneh made with 0.1ppm Thyme oil, 0.2ppm Marjoram oil and 0.2ppm Sage oil were more acceptable, had a good body and texture and nearly similar to the control.
Addition of 0.1ppm of Thyme EO or 0.2ppm Marjoram EO could be recommended for increasing the shelf life of Labneh up to 21 days as well as improving their healthy value and organoleptic properties.