Microbiological, chemical and sensory analyzes of produced probiotic yoghurts added clove and propolis
Yazarlar (5)
Doç. Dr. Ayşe GÜNEŞ BAYIR Bezm-İ Âlem Vakıf Üniversitesi, Türkiye
Mehmet Gültekin Bilgin
Türkiye
Sümeyra Şeyma Kutlu
Dilber Demirci
Fatmanur Elaldı
Makale Türü Özgün Makale (Diğer hakemli uluslarası dergilerde yayınlanan tam makale)
Dergi Adı ICONTECH JOURNAL OF INNOVATIVE SURVEYS, ENGINEERING & TECHNOLOGY
Dergi ISSN 2717-7270
Dergi Tarandığı Indeksler CrossRef, Index Copernicus, ESJI
Makale Dili İngilizce Basım Tarihi 09-2020
Cilt / Sayı / Sayfa 4 / 2 / 1–14 DOI 10.46291/icontechvol4iss2pp1-14
Makale Linki http://icontechjournal.com/index.php/iij/article/view/60/19
UAK Araştırma Alanları
Veteriner Gıda Hijyeni ve Teknolojisi
Özet
Clove (Syzygium aromaticum) is an aromatic bud has antioxidant, antifungal, antiviral, antimicrobial, antidiabetic, anti-inflammatory, anti-thrombotic, anesthetic, analgesic and insect repellent effects. Propolis is a sticky resinous material with same properties like clove. Therefore, the aim of this study was to produce probiotic yoghurts added propolis (0.03%) and clove in different concentrations (0.1%, 0.3% and 1.0%). Five different probiotic yoghurts were produced, and analyzed for their microbiological, chemical and sensory properties. Microbiological analyzes of probiotic yoghurts were carried out according to IDF and ISO standards. Their chemical and sensory analysis were performed according to Turkish Standards Data were analyzed by SPSS. Propolis showed antibacterial effect except S. thermophilus while clove improve the development of bacteria especially Bifidobacterium. The titratable acidity of all groups was increased while their pH value was decreased. Propolis showed antibacterial effect except S. thermophilus while clove improved the development of bacteria especially Bifidobacterium. Clove and propolis together changed the microbiological, chemical and sensory properties of probiotic yoghurts while probiotic yoghurt with propolis got the lowest score according to sensory properties.
Anahtar Kelimeler
Atıf Sayıları
Microbiological, chemical and sensory analyzes of produced probiotic yoghurts added clove and propolis

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  • Kastamonu Üniversitesi Rektörlüğü, Kuzeykent Kampüsü, Merkez/Kastamonu
  • unis@kastamonu.edu.tr 03662801000
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