| Yazarlar (5) |
Doç. Dr. Ayşe GÜNEŞ BAYIR
Bezm-İ Âlem Vakıf Üniversitesi, Türkiye |
Mehmet Gültekin Bilgin
Türkiye |
|
Sümeyra Şeyma Kutlu
|
|
Dilber Demirci
|
|
Fatmanur Elaldı
|
| 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 |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | 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 No | 4 |
| Sayı | 2 |
| Sayfalar | 1 / 14 |
| Doi Numarası | 10.46291/icontechvol4iss2pp1-14 |
| Makale Linki | http://icontechjournal.com/index.php/iij/article/view/60/19 |
