Abstract
L-glutamine (Gln) supplementation may provide beneficial effects for individuals special athletes. Gln fortified functional dairy products namely: plain probiotic set yoghurt, mango yoghurt, strawberry yoghurt, and karish cheese were produced in the present study. Most trials of Gln fortified probiotic yoghurt and fruit yoghurt resulted in chemical, physical and sensory characteristics close or similar to the control, and some were characterized with better attributes than the control. Linear increase in acetaldehyde and diacetyl concentration was detected when Gln was added to yoghurt. A slightly decrease in pH was noticed in yogurt enriched with Gln. In case of karish cheese, five treatments were prepared containing 1-5% Gln. It was found that Gln increased the moisture content of cheese. Yield, gross composition, texture profile analysis and sensory evaluation of Karish cheese fortified with Gln were illustrated in this study.
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