Investigation of Microbiological, Physicochemical, and Sensory Properties of a Kefir Drink Fortified with Propolis

Elif Şeyma Bağdat; Özge Kahraman Ilıkkan

Makale detayları

Investigation of Microbiological, Physicochemical, and Sensory Properties of a Kefir Drink Fortified with Propolis

Yazarlar:

Elif Şeyma Bağdat | Özge Kahraman Ilıkkan

Yayıncı:

Cukurova University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.39 Issue 1, pp.35-44

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001321314

pISSN:

2636-7874

Anahtar kelimeler:

Özet:

 The effect of propolis fortification on kefir microbiota and kefir properties was investigated. Kefir samples were fortified with 0.5 20 mg P1 or 1 40 mg propolis P2 to improve the nutritional value of kefir. Similar studies on dairy products were evaluated to determine these ratios. After the first day and 7th day of storage, microbial enumerations, and physicochemical properties were determined. Total phenolic content and antioxidant capacity were analyzed with 2,2-diphenyl-1-picrylhydrazyl DPPH radical scavenging activity assay after the 7th day of storage. 0.5 propolis fortification slightly changed the physicochemical properties of kefir within acceptable ranges compared to the control. Propolis exhibited a prebiotic effect on lactococci after the 7th day of storage. Sensory analysis revealed 0.5 propolis-fortified kefir was more acceptable. Total phenolic content as well as radical scavenging activity increased compared to the control. The results show that propolis can be used to improve the nutritional value of kefir products and develop an innovative functional product, but 0.5 fortification is more acceptable in terms of sensory properties.

 The effect of propolis fortification on kefir microbiota and kefir properties was investigated. Kefir samples were fortified with 0.5 20 mg P1 or 1 40 mg propolis P2 to improve the nutritional value of kefir. Similar studies on dairy products were evaluated to determine these ratios. After the first day and 7th day of storage, microbial enumerations, and physicochemical properties were determined. Total phenolic content and antioxidant capacity were analyzed with 2,2-diphenyl-1-picrylhydrazyl DPPH radical scavenging activity assay after the 7th day of storage. 0.5 propolis fortification slightly changed the physicochemical properties of kefir within acceptable ranges compared to the control. Propolis exhibited a prebiotic effect on lactococci after the 7th day of storage. Sensory analysis revealed 0.5 propolis-fortified kefir was more acceptable. Total phenolic content as well as radical scavenging activity increased compared to the control. The results show that propolis can be used to improve the nutritional value of kefir products and develop an innovative functional product, but 0.5 fortification is more acceptable in terms of sensory properties.

 The effect of propolis fortification on kefir microbiota and kefir properties was investigated. Kefir samples were fortified with 0.5 20 mg P1 or 1 40 mg propolis P2 to improve the nutritional value of kefir. Similar studies on dairy products were evaluated to determine these ratios. After the first day and 7th day of storage, microbial enumerations, and physicochemical properties were determined. Total phenolic content and antioxidant capacity were analyzed with 2,2-diphenyl-1-picrylhydrazyl DPPH radical scavenging activity assay after the 7th day of storage. 0.5 propolis fortification slightly changed the physicochemical properties of kefir within acceptable ranges compared to the control. Propolis exhibited a prebiotic effect on lactococci after the 7th day of storage. Sensory analysis revealed 0.5 propolis-fortified kefir was more acceptable. Total phenolic content as well as radical scavenging activity increased compared to the control. The results show that propolis can be used to improve the nutritional value of kefir products and develop an innovative functional product, but 0.5 fortification is more acceptable in terms of sensory properties.

 Propolis takviyesinin kefir mikrobiyotası ve kefir özellikleri üzerindeki etkisi araştırılmıştır. Kefir örnekleri, kefirin besin değerini artırmak için 20 mg P1 veya 40 mg propolis P2 ile zenginleştirilmiştir. Depolamanın ilk günü ve 7. gününden sonra, mikrobiyal sayımlar ve fizikokimyasal özellikler belirlenmiştir. Toplam fenolik içerik ve antioksidan kapasite, depolamanın 7. gününden sonra 2,2-difenil-1-pikrilhidrazil DPPH radikal süpürme aktivitesi testi ile analiz edilmiştir. 20 mg propolis takviyesi, kefirin fizikokimyasal özelliklerini kontrole kıyasla kabul edilebilir aralıklarda hafifçe değiştirmiştir. Propolis, depolamanın 7. gününden sonra laktokoklar üzerinde prebiyotik bir etki göstermiştir. Duyusal analiz, 0,5 propolisle güçlendirilmiş kefirin daha kabul edilebilir olduğunu ortaya koymuştur. Toplam fenolik içeriğin yanı sıra radikal süpürme aktivitesi de kontrole kıyasla artmıştır. Sonuçlar, propolisin kefir ürünlerinin besin değerlerini iyileştirmek için kullanılabileceğini, ancak 0,5lik zenginleştirmenin daha kabul edilebilir olduğunu göstermektedir.

Makale detayları

Investigation of Microbiological, Physicochemical, and Sensory Properties of a Kefir Drink Fortified with Propolis

Yazarlar:

Elif Şeyma Bağdat | Özge Kahraman Ilıkkan

Yayıncı:

Cukurova University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.39 Issue 1, pp.35-44

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001321314

pISSN:

2636-7874

Propolis

kefir

2

2-difenil-1-pikrilhidrazil (DPPH)

total phenolicPropolis

kefir

DPPH

toplam fenolik

Sayı

Makale detayları

Yazarlar: Elif Şeyma Bağdat | Özge Kahraman Ilıkkan

Yayıncı: Cukurova University

Ana Başlıklar: Gıda Mühendisliği

Dergi: Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.39 Issue 1, pp.35-44

Belge Tipi: Makale

Yayın Tarihi: 6/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001321314

pISSN: 2636-7874

Sayı

Yazarlar:

Elif Şeyma Bağdat | Özge Kahraman Ilıkkan

Yayıncı:

Cukurova University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.39 Issue 1, pp.35-44

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001321314

pISSN:

2636-7874