Keywords
laban immo, freeze drying, laban immo powder, easy-to-prepare
Disciplines
Business | Food Science | Life Sciences | Medicine and Health Sciences | Nutrition
Abstract
Busy life styles and unconventional working hours made the task of getting a meal on the table really challenging thus leading to the trend of consuming easy-to-prepare meals. Lebanon is still behind in having ready to prepare traditional meals available in the market. Laban immo is a traditional Lebanese dish which contains essential nutrients that allows it to be labeled as nutritionally balanced. The primary objective of this study is to produce laban immo in a powdered form that is shelf stable, convenient, easy to prepare and portable. Previous research conducted in this area was able to successfully produce yogurt in a powder form. Four recipes of laban immo with different fat contents (48.44%, 47.45%, 40.16%, and 30.13%) were subjected to freeze drying to determine the optimum process, the processing conditions and the recipe that attains acceptable physical properties. The physical properties of the resulting laban immo powder (water activity, moisture loss and pH) were measured for each condition to estimate the shelf life and feasibility of the product. Producing a laban immo powder that preserves the physical properties of the traditional plate is possible.
Recommended Citation
SAAD ELMASRI, HODA SAADEDDINE Lebanese International University, Lebanon and DIMASSI, OSSAMA Lebanese International University, Lebanon
(2018)
"PRODUCTION OF LABAN IMMO POWDER: PROCESS ANDCHARACTERISTICS OF THE OBTAINED PRODUCT,"
BAU Journal - Health and Wellbeing: Vol. 1:
Iss.
3, Article 43.
DOI: https://doi.org/10.54729/2789-8288.1095
Included in
Business Commons, Food Science Commons, Medicine and Health Sciences Commons, Nutrition Commons