Novel recipes of probiotic low fat labneh cheese as natural flavouring salads in hotel meals
العناوين الأخرى
تقديم خلطات جديدة من لبنة داعمة للحيوية و منخفضة الدهن كسلطات منكهة طبيعيا في وجبات الفنادق
المؤلفون المشاركون
al-Sayyid, Halah Hasan
al-Nimr, Tariq Murad
المصدر
Journal of Association of Arab Universities for Tourism and Hospitality
العدد
المجلد 4، العدد 1 (30 يونيو/حزيران 2007)، ص ص. 16-31، 16ص.
الناشر
جامعة قناة السويس كلية السياحة و الفنادق
تاريخ النشر
2007-06-30
دولة النشر
مصر
عدد الصفحات
16
التخصصات الرئيسية
الموضوعات
الملخص EN
The glowing demand for functional foods is stimulating innovation and new product development in the food industry internationally.
The food industry has a central role in facilitating healthier eating practices through the provision and promotion of healthy foods.
Flavoured probiotic low fat labneh cheese as salad was prepared by incorporating 15 % of natural vegetables ( red beet, carrot and chicory ) which have natural flavouring : colouring : prebiotic and antioxidant components.
Novel recipes were seived in hotels and fast foods resturant for sensory evaluation.
Data indicated that the addition of carrot and chicory to the labneh resuted in elevting the viability of lactic acid bacteria at a range of 2.8 and 8.8 % respectively as compared with plain control labneh after 7 days of storage at 5°C.
It was obvious that addition of the aforementioned vegetables resulted in lowering the degree of syneresis of labneh.
On the othre hand, chicory labneh was more acceptable than their counterparts containing carrot and red beet along with the control labneh.
Chicory and carrot labneh were more acceptable in hotels wherease chicory and beet labneh were more acceptable in fast foods restaurants.
The successful flavouring and colouring of low fat labneh with natural vegetables(beet.
carrot .chicory ) could add to the variety of prepared salads.
Moreover, the labneh recipes formulated in the present study allows production of various recipes of flavouring cheeses based salads that cope with current demands or needs of hotels, restaurants, fast food outlets and institutional consumption.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
al-Sayyid, Halah Hasan& al-Nimr, Tariq Murad. 2007. Novel recipes of probiotic low fat labneh cheese as natural flavouring salads in hotel meals. Journal of Association of Arab Universities for Tourism and Hospitality،Vol. 4, no. 1, pp.16-31.
https://search.emarefa.net/detail/BIM-186441
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
al-Sayyid, Halah Hasan& al-Nimr, Tariq Murad. Novel recipes of probiotic low fat labneh cheese as natural flavouring salads in hotel meals. Journal of Association of Arab Universities for Tourism and Hospitality Vol . 4 , ع . 1 , ( Jun. , 2007), pp.16-31.
https://search.emarefa.net/detail/BIM-186441
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
al-Sayyid, Halah Hasan& al-Nimr, Tariq Murad. Novel recipes of probiotic low fat labneh cheese as natural flavouring salads in hotel meals. Journal of Association of Arab Universities for Tourism and Hospitality. 2007. Vol. 4, no. 1, pp.16-31.
https://search.emarefa.net/detail/BIM-186441
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references : p. 28-30
رقم السجل
BIM-186441
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر