Physicochemical, Microbiological and Sensory Properties of Kefir Drinks with Added Royal Jelly and Bee Pollen

Gülden Koçak; Alparslan Koçak

Makale detayları

Physicochemical, Microbiological and Sensory Properties of Kefir Drinks with Added Royal Jelly and Bee Pollen

Yazarlar:

Gülden Koçak | Alparslan Koçak

Yayıncı:

Mevlüt AKÇURA

Ana Başlıklar:

Food Technology

Dergi:

Turkish Journal of Agricultural and Natural Sciences Vol.11 Issue 4, pp.1193-1199

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001329496

pISSN:

2148-3647

Anahtar kelimeler:

Özet:

 In this study, kefir drinks produced by adding 0.6 royal jelly and 0.8 bee pollen to cow milk were stored for 14 days, and their physicochemical, microbiological and sensory properties were monitored during storage. Addition of royal jelly and bee pollen significantly increased P 0.05 the content of dry matter, fat and protein statistically compared to the control group. It was observed that the pH value decreased during storage in all samples. The highest pH and lowest titratable acidity values were measured in the pollen added sample on the 14th day of storage. In microbiological analyses, Lactobacillus ssp., Lactococcus ssp. and yeast were counted and a decrease due to storage time was determined in all samples. The difference in microbiological counts between samples is statistically significant P 0.05. The bee pollen added kefir was received the highest score in total. It was determined that the difference between the samples was significant P 0.05 in all sensory tests.

 In this study, kefir drinks produced by adding 0.6 royal jelly and 0.8 bee pollen to cow milk were stored for 14 days, and their physicochemical, microbiological and sensory properties were monitored during storage. Addition of royal jelly and bee pollen significantly increased P 0.05 the content of dry matter, fat and protein statistically compared to the control group. It was observed that the pH value decreased during storage in all samples. The highest pH and lowest titratable acidity values were measured in the pollen added sample on the 14th day of storage. In microbiological analyses, Lactobacillus ssp., Lactococcus ssp. and yeast were counted and a decrease due to storage time was determined in all samples. The difference in microbiological counts between samples is statistically significant P 0.05. The bee pollen added kefir was received the highest score in total. It was determined that the difference between the samples was significant P 0.05 in all sensory tests.

 In this study, kefir drinks produced by adding 0.6 royal jelly and 0.8 bee pollen to cow milk were stored for 14 days, and their physicochemical, microbiological and sensory properties were monitored during storage. Addition of royal jelly and bee pollen significantly increased P 0.05 the content of dry matter, fat and protein statistically compared to the control group. It was observed that the pH value decreased during storage in all samples. The highest pH and lowest titratable acidity values were measured in the pollen added sample on the 14th day of storage. In microbiological analyses, Lactobacillus ssp., Lactococcus ssp. and yeast were counted and a decrease due to storage time was determined in all samples. The difference in microbiological counts between samples is statistically significant P 0.05. The bee pollen added kefir was received the highest score in total. It was determined that the difference between the samples was significant P 0.05 in all sensory tests.

 Bu çalışmada inek sütüne, 0.6 arı sütü ve 0.8 arı poleni ilave edilerek üretilen iki farklı kefir örneği 14 gün süre ile depolanmış, fizikokimyasal, mikrobiyolojik ve duyusal özellikleri üzerindeki zamana bağlı etkileri araştırılmıştır. Arı sütü ve poleni ile üretilen kefir örneklerinde kuru madde, yağ ve protein miktarlarında kontrol grubuna kıyasla istatistiksel olarak anlamlı P 0.05 bir artış olduğu bulunmuştur. Tüm örneklerde depolama zamanı artıkça, pH değerinde düşüş olduğu görülmüştür. En yüksek pH ve en düşük titrasyon asitliği değeri, depolamanın 14. gününde arı poleni eklenmiş örnekte ölçülmüştür. Mikrobiyolojik analizlerde, Lactobacillus ssp., Lactococcus ssp. ve maya sayıları hesaplanmış ve tüm örneklerde depolama zamanına bağlı azaldığı görülmüştür. Örnekler arası mikrobiyolojik sayı farkının, istatistiksel olarak anlamlı P 0.05 olduğu belirlenmiştir. Duyusal analizlerde arı poleni ilaveli kefir tüm parametrelerde en yüksek puanı almıştır. Tüm duyusal testlerde, örnekler arasındaki farkın önemli P  0.05 olduğu tespit edilmiştir.

Makale detayları

Physicochemical, Microbiological and Sensory Properties of Kefir Drinks with Added Royal Jelly and Bee Pollen

Yazarlar:

Gülden Koçak | Alparslan Koçak

Yayıncı:

Mevlüt AKÇURA

Ana Başlıklar:

Food Technology

Dergi:

Turkish Journal of Agricultural and Natural Sciences Vol.11 Issue 4, pp.1193-1199

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001329496

pISSN:

2148-3647

Kefir

royal jelly

bee pollenKefir

arı sütü

arı poleni

Sayı

Makale detayları

Physicochemical, Microbiological and Sensory Properties of Kefir Drinks with Added Royal Jelly and Bee Pollen

Yazarlar: Gülden Koçak | Alparslan Koçak

Yayıncı: Mevlüt AKÇURA

Ana Başlıklar: Food Technology

Dergi: Turkish Journal of Agricultural and Natural Sciences Vol.11 Issue 4, pp.1193-1199

Belge Tipi: Makale

Yayın Tarihi: 12/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001329496

pISSN: 2148-3647

Kefir

royal jelly

bee pollenKefir

arı sütü

arı poleni

Sayı

Yazarlar:

Gülden Koçak | Alparslan Koçak

Yayıncı:

Mevlüt AKÇURA

Ana Başlıklar:

Food Technology

Dergi:

Turkish Journal of Agricultural and Natural Sciences Vol.11 Issue 4, pp.1193-1199

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001329496

pISSN:

2148-3647