Article (Scientific journals)
A comparison of the physicochemical, microbiological and aromatic composition of Traditional and Industrial Leben in Tunisia
Samet-Bali, Olfa; Bellila, Amor; Ayadi, Mohamed et al.
2010In International Journal of Dairy Technology, 63 (1), p. 98 - 104
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Keywords :
Analytical data; Leben; Spontaneous fermentation; Volatile compounds; dynamic headspace (DHS); aroma
Abstract :
[en] Traditional Tunisian Leben (TL) was produced according to the traditional method. Physicochemical and microbiological characteristics and major aromatic compounds were studied and compared to industrial Leben (IL) and experimental Leben (EL). The results show a decrease in lactose content and pH value and an increase in lactic acid during spontaneous fermentation. TL and EL were characterised by higher protein, lactose and ash contents but were less fatty and acidic than IL. Lactic acid bacteria (LAB) and yeasts present in TL were responsible for lactic acid fermentation and aroma development. The LAB and yeast counts in TL were higher than that in EL and IL. Dynamic headspace extraction procedure shows the existence of four major volatile compounds: acetaldehyde, ethanol, diacetyl and acetoin in TL, IL and EL. However, TL has the most important quantity of aroma. © 2009 Society of Dairy Technology.
Disciplines :
Food science
Author, co-author :
Samet-Bali, Olfa;  Unité Analyses Alimentaires, Ecole Nationale d'Ingénieurs de Sfax, Route de Soukra 3038 Sfax, Tunisia
Bellila, Amor;  Unité des Plantes Aromatiques et Médicinales, INRST, 2050 Hammam-Lif, Tunisia
Ayadi, Mohamed ;  Ecole Nationale d’Ingénieurs de Sfax, Route de Soukra 3038 Sfax > Unité Analyses Alimentaires
Marzouk, Brahim;  Unité des Plantes Aromatiques et Médicinales, INRST, 2050 Hammam-Lif, Tunisia
Attia, Hammadi;  Unité Analyses Alimentaires, Ecole Nationale d'Ingénieurs de Sfax, Route de Soukra 3038 Sfax, Tunisia
Language :
English
Title :
A comparison of the physicochemical, microbiological and aromatic composition of Traditional and Industrial Leben in Tunisia
Publication date :
February 2010
Journal title :
International Journal of Dairy Technology
ISSN :
1364-727X
eISSN :
1471-0307
Publisher :
Wiley
Volume :
63
Issue :
1
Pages :
98 - 104
Peer reviewed :
Peer Reviewed verified by ORBi
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