IMPROVING THE QUALITY AND SHELF LIFE OF PROBIOTICS LABNEH BY ADDING DRY LEAVES OF MORINGA OLEIFERA OR MORINGA OLEIFERA OIL

This study aimed to examine the impact of adding Moringa oleifera dry leaves and seed oil to labneh. Moringa leaves were incorporated at concentrations of 0.5-2%, and Moringa seed oil at 1-3%. Subsequence the chemical, microbiological and sensory properties of labneh were determined for 3 weeks at 6 + 1 °C. These results show that addition of Moringa oleifera dry leaves significantly increases total solids at all levels. Protein, carbohydrate, ash content, soluble nitrogen, titratable acidity, phenol content, total volatile acids, total bacterial, lactobacilli count, streptococci, bifidobacteria count, and proteolytic bacteria. Mold and yeast were not detected. Coliforms and psychrophiles are absent in laboratories fortified with Moringa oleifera seed oil. Total solids, fat, total phenolics, and total volatile fatty acids increased significantly, while protein, ash, titratable acidity, and carbohydrate content decreased without significant changes. Total bacterial count, Lactobacillus, Streptococcus, and bifidobacteria counts increased with increasing lipid percentage, while lipolysis decreased. Mold and yeast were not detected in all labneh fortified with Moringa oleifera seed oil. Psyshrotrophic and coliform bacteria were absent from all labneh treatments until the end of storage. The scores showed that labneh fortified with 0.5% Moringa oleifera dry leaves and 3% Moringa oleifera seed oil were more acceptable during storage. In summary, incorporating Moringa oleifera dried leaves or Moringa oleifera seed oil into labneh can produce a high-quality probiotic product with extended shelf life, functional benefits, and enhanced nutritional content.