Abstract Sesame seeds (Sesamum indicum L.) are probably the most ancient oil seed crops. The goal of present study was to explore the quality of Labneh made from skim milk fortified with 0%, 2%, 4%, and 6% sesame seeds powder (SSP) as alternative to fat. Control Labneh made from whole milk and their treatments with SSP were stored for 21 days at 5 ± 1°C. The physiochemical, microbiological, and organoleptic properties were determined in fresh Labneh and after 7, 14, and 21 days as well as amino acids and microstructures were measured in fresh Labneh. The results showed that sesame seed contains up to 58.9% oil, 15.81% protein, 6.83% fiber, 11.03% carbohydrates, 14.84% antioxidant activity and 32.71 mg/100g sesamol. The data presented that total solid, fat and acidity increased while protein and ash contents were decreased in control Labneh as corporation with Labneh treatments. These all values increased with increasing the amount of SSP, except the acidity value decreased with increasing the amount of SSP. In various fresh Labneh samples, the major essential amino acid was Leucine and non-essential amino acid was Glutamic than the other amino acids. Microbiological examination of Labneh revealed that the total bacterial counts increased throughout the storage period. However moulds and yeasts were not detected at the first week then slightly detected and increased at the end of storage period. Coliform bacteria and spore-forming bacteria didn't observe in all Labneh treatments as storage progressed. Scanning electron microscopy showed that the control Labneh samples had more compact structure and fusion into big aggregates without voids. Labneh made from skim milk had numerous open, loose and less dense protein networks with spaces. No major differences were observed in the Labneh made from skim milk using 2% and 4% sesame seeds due to the attachment of casein micelles in chains with comparatively few interspaced voids. Labneh made from skim milk using 6% sesame seeds more intensive and thicker casein matrix than the other Labneh treatments. Organoleptic scores revealed that Labneh fortified with 4% sesame seeds powder have the highest acceptability properties.

中文翻译：

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不同配比芝麻粉对低脂Labneh显微组织及部分性能的影响

摘要 芝麻（Sesamum indicum L.）可能是最古老的油料种子作物。本研究的目的是探索由添加 0%、2%、4% 和 6% 芝麻粉 (SSP) 以替代脂肪的脱脂牛奶制成的 Labneh 的质量。由全脂牛奶制成的对照 Labneh 及其用 SSP 处理在 5±1°C 下储存 21 天。在新鲜 Labneh 和 7、14 和 21 天后测定生化、微生物和感官特性，并在新鲜 Labneh 中测量氨基酸和微观结构。结果表明，芝麻籽含有高达58.9%的油、15.81%的蛋白质、6.83%的纤维、11.03%的碳水化合物、14.84%的抗氧化活性和32.71毫克/100克芝麻酚。数据表明，总固体，与 Labneh 处理相结合，对照 Labneh 中脂肪和酸度增加，而蛋白质和灰分含量降低。这些值都随着 SSP 量的增加而增加，除了酸度值随着 SSP 量的增加而降低。在各种新鲜的 Labneh 样品中，主要必需氨基酸是亮氨酸，非必需氨基酸是谷氨酸，而不是其他氨基酸。Labneh 的微生物检查显示，在整个储存期间，总细菌计数增加。然而，在第一周没有检测到霉菌和酵母菌，然后在储存期结束时略微检测到并增加。随着储存的进行，在所有 Labneh 处理中均未观察到大肠菌群和孢子形成细菌。扫描电子显微镜显示对照 Labneh 样品具有更致密的结构并融合成没有空隙的大聚集体。由脱脂牛奶制成的 Labneh 具有许多具有空间的开放、松散和密度较小的蛋白质网络。由于酪蛋白胶束附着在链中，且间隔空隙相对较少，因此在使用 2% 和 4% 芝麻由脱脂牛奶制成的 Labneh 中没有观察到重大差异。Labneh 由脱脂牛奶制成，使用 6% 芝麻，比其他 Labneh 处理方法更密集和更厚的酪蛋白基质。感官评分显示，添加 4% 芝麻粉的 Labneh 具有最高的可接受性。由于酪蛋白胶束附着在链中，且间隔空隙相对较少，因此在使用 2% 和 4% 芝麻由脱脂牛奶制成的 Labneh 中没有观察到重大差异。Labneh 由脱脂牛奶制成，使用 6% 芝麻，比其他 Labneh 处理方法更密集和更厚的酪蛋白基质。感官评分显示，添加 4% 芝麻粉的 Labneh 具有最高的可接受性。由于酪蛋白胶束附着在链中，且间隔空隙相对较少，因此在使用 2% 和 4% 芝麻由脱脂牛奶制成的 Labneh 中没有观察到重大差异。Labneh 由脱脂牛奶制成，使用 6% 芝麻，比其他 Labneh 处理方法更密集和更厚的酪蛋白基质。感官评分显示，添加 4% 芝麻粉的 Labneh 具有最高的可接受性。