DETERMINATION OF THE PHYSICO-CHEMICAL PROPERTIES OF PROBIOTIC YOGHURTS FORTIFIED WITH BEE POLLEN

Yıl 2025, Cilt: 50 Sayı: 1, 131 - 145, 15.02.2025

Mehtap Çiftçi , Nilgün Öncül

https://doi.org/10.15237/gida.GD25013

Öz

In this study, it was aimed to produce probiotic yoghurts containing bee pollen (0.5%, 1.5%, 3% and 6%) and to provide an alternative product to the food industry by determining some physico-chemical properties during storage (14 days). The values of the yoghurt sample ranged between 4.21-4.59 for pH, 0.61%-1.32% for titratable acidity (lactic acid), 11.20%-14.67% for dry matter, 0.55%-0.73% for ash, 0.79-1.68 g/100 g for protein content, 0.86-1.80 g/100 g for carbohydrate, 148.60-703.20 mPa.s for viscosity, and 38.48%-42.17% for water holding capacity during storage. The pH, viscosity, protein and carbohydrate values of the samples were decreased throughout storage. On the other hand, an increase in titratable acidity and ash values was observed. As a result, bee pollen, which is used in apitherapy with its functional properties and has proven positive effects on health, is combined with probiotic yoghurt to offer consumers an alternative functional product.

Anahtar Kelimeler

Bee pollen, Probiotic, Yogurt, Physico-chemical

ARI POLENİ İLE ZENGİNLEŞTİRİLMİŞ PROBİYOTİK YOĞURTLARIN BAZI FİZİKOKİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ

Öz

Bu araştırmada; arı poleni içeren (%0.5, %1.5, %3 ve %6) probiyotik yoğurtların üretilmesi ve depolama boyunca (14 gün) fizikokimyasal özelliklerinin tespiti ile gıda endüstrisine alternatif bir ürün sunmak amaçlanmıştır. Depolama boyunca örneklerin pH değerleri 4.21-4.59, titrasyon asitliği (laktik asit) %0.61-1.32, kuru madde miktarı %11.20-14.67, kül miktarı %0.55-0.73, protein içeriği 0.79-1.68 g/100 g, karbonhidrat içeriği 0.86-1.80 g/100 g, viskozite 148.60-703.20 mPa.s ve su tutma kapasitesi %38.48-42.17 olarak tespit edilmiştir. Örneklerin pH, viskozite, protein ve karbonhidrat değerleri depolama süresince azalmıştır. Buna karşın titrasyon asitliği ve kül değerlerinde artış gözlenmiştir. Sonuç olarak fonksiyonel özellikleriyle apiterapide kullanılan ve sağlık üzerinde olumlu etkileri kanıtlanmış olan arı poleni probiyotik yoğurda kombine edilerek tüketicilere alternatif fonksiyonel bir ürün sunulmaktadır.

Anahtar Kelimeler

Arı poleni, Probiyotik, Yoğurt, Fiziko-kimyasal

Etik Beyan

Bu çalışma laboratuvar ortamında üretimi yapılan besinlerin çeşitli fiziksel ve kimyasal analizlerinin yapılması esasına dayanmaktadır. Çalışmanın hiçbir aşamasında insan deneyleri ya da hayvanlarla çalışılan deneylere yer verilmediğinden etik kurul izni alınmasına gerek duyulmamıştır

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