Abstract:
The aim of this study was to investigate the influence of different herbs on physicochemical and organoleptic quality of labneh during storage. Analyses were carried out at 10-day intervals in a storage period of 30 days. There were to significant differences in dry matter, fat and ash contents of the labneh samples. The pH and titratable acidity values were influenced by herbs and storage periods. Adding herb to labneh altered the colour: L* values in all samples decreased, whereas a* and b* values were affected differently from herbs added. Calcium content of the labneh decreased with the addition of herbs, but phosphorus, iron, copper and zinc contents increased. The sensorial scores of the labneh samples were influenced by the variety of herb added and the storage times. Addition of dill and parsley to labneh resulted in the greatest sensory scores.