Arı Ekmeği ile Zenginleştirilmiş Yoğurt Geliştirilmesi ve Karakterizasyonu: Fonksiyonel Gıda Yaklaşımı

Abstract

Arı ürünlerinin, ürün kalitesini artırmak için gıda sistemlerinde fonksiyonel bir bileşen olarak kullanımı yaygın olarak araştırılmıştır. Ancak, dünyada en çok tüketilen fermente süt ürünü olan yoğurtta arı ekmeğinin bir bileşen olarak etkilerine ilişkin bilimsel araştırmalar yetersizdir. Bu düşünceden hareketle, bu çalışma, arı ekmeğini içeren en uygun yoğurt formülasyonunu geliştirmek ve elde edilen ürünlerin fiziksel, kimyasal ve sağılıkla ilgili özelliklerini araştırmak amacıyla gerçekleştirilmiştir. Yoğurt örnekleri %0.05, 0.1 ve 0.2 konsantrasyonlarda arı ekmeği özü ile zenginleştirilerek hazırlanmıştır. %2 arı ekmeği ekstraktı ile zenginleştirilmiş yoğurt numunesi, formülasyonlar arasında en yüksek toplam katı madde (13.79%) ve kül içeriğine (1.79) sahipti. Bu formülasyon ayrıca en yüksek viskozite değerine (19.87 mPa.s) sahip olmuştur. Yoğurda arı ekmeği ilavesi, yoğurdun duyusal ve renk özellikleri üzerinde olumsuz bir etki oluşturmadan, in vitro antioksidan kapasitesi ve toplam fenolik içeriği daha yüksek bir gıda matrisi oluşturmuştur. %0,2 arı ekmeği ekstraktı ilavesi, toplam fenolik içeriğinde önemli bir artışa yol açarak, sade yoğurttaki 120.90 mg GAE kg⁻¹ değerini 252.57 mg GAE kg⁻¹ değerine çıkarmıştır. En yüksek arı ekmeği seviyesi (%0.2 w/v) %32,84'lük bir DPPH radikal inhibisyonu ile sonuçlanmıştır. Bu değer, %0.05 (22.99%) ve %0.1 (27.10%) arı ekmeği ekstraktı ile zenginleştirilmiş yoğurtlarda gözlemlenenden sırasıyla %9,85 ve %5,74 daha yüksek iken sade yoğurttan (%14.77) ise %18.07 daha yüksektir. Aynı zamanda, en yüksek arı ekmeği seviyesi (%0.2) yoğurdun su tutma kapasitesi ve sinerji dahil olmak üzere fiziksel özelliklerini olumsuz etkilemiştir. %0.2 ve %0.1 arı ekmeği içeren yoğurtlar sırasıyla en yüksek L (86.63) ve a (–1.14) değerlerini gösterirken, tüm numuneler ΔE değerleri < 2 göstererek gözle görülür renk değişikliği olmadığını ortaya koydu. Bu verilere dayanarak, %0.05 – %0.1 (w/v) arı ekmeği bazlı yoğurtlar yeni bir biyo-fonksiyonel gıda ve belki de alternatif bir gıda olarak önerilmektedir.

Keywords

• Fonksiyonel yoğurt
• Arı ürünleri
• Fizikokimyasal özellikler
• Antioksidan aktivite
• Duyusal analiz

Development and Characterization of Bee Bread-Fortified Yogurt: A Functional Food Approach

Abstract

The use of bee products as a functional ingredient in food systems to enhance product quality attributes has been widely investigated. However, there is a lack of scientific research on the effects of bee bread as an ingredient in yogurt, which is the most widely consumed fermented dairy product in the world. With this in mind, this study was conducted to develop an optimal yogurt formulation incorporating bee bread and to investigate the physical, chemical and health properties of the resulting products. Yoghurt samples were prepared enriched with bee bread extract at concentrations of 0.05%, 0.1% and 0.2%. The yogurt sample enriched with 2% bee bread extract had the highest total solids (13.79%) and ash content (1.79) among the formulations. This formulation also had the highest viscosity value (19.87 mPa.s). The addition of bee bread to yogurt resulted in a food matrix with higher in vitro antioxidant capacity and total phenolic content, while having no negative effect on the sensory and colour properties of the yogurt. The incorporation of 0.2% bee bread extract led to a significant enhancement in total phenolic content, increasing from 120.90 mg GAE kg⁻¹ in the plain yogurt to 252.57 mg GAE kg⁻¹. The highest bee bread level (0.2% w/v) resulted in a DPPH radical inhibition of 32.84%, which was 9.85% and 5.74% higher than those observed in yogurts enriched with 0.05% (22.99%) and 0.1% (27.10%) bee bread extract, respectively, and 18.07% higher than that of the plain yogurt (14.77%). At the same time, highest level of bee bread (0.2%) adversely affected the physical properties of the yogurt, including water-holding capacity and syneresis. Yogurts containing 0.2% and 0.1% bee bread exhibited the greatest L (86.63) and a (–1.14) values, respectively, while all samples showed ΔE values < 2, indicating non-visible colour changes. On the basis of these data, bee bread-based yogurts of 0.05 – 0.1% (w/v) are proposed as a new bio-functional food and perhaps as an alternative option for the improvement of human health.

Keywords

• Functional yogurt
• Bee products
• Physicochemical properties
• Antioxidant activity
• Sensory analysis

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