Effect of Momordica charantia and Honey on Probiotic Yoghurt Production

Öz

This study investigates the impact of incorporating Momordica charantia (bitter melon) and honey into probiotic yogurt production, focusing on microbiological, physicochemical, and sensory properties. Bitter melon is recognized for its bioactive compounds, including antioxidants and prebiotic components, while honey is valued for its antimicrobial and nutritional benefits. Probiotic yoghurts were prepared with varying concentrations (1.5%, 3%, and 4.5%) of a honey-bitter melon mixture, and their properties were analyzed over 28 days of storage. Microbiological assessments revealed that the combination did not significantly affect the viability of Streptococcus thermophilus and Lactobacillus bulgaricus, while Lactobacillus acidophilus exhibited higher initial proliferation but showed no significant differences over time. Physicochemical analysis indicated that the honey-bitter melon mixture had minimal impact on pH and acidity levels. Water-holding capacity and syneresis varied among groups, with the gel structure of bitter melon contributing to reduced whey separation. Color measurements showed slight variations, suggesting the influence of bitter melon on yogurt brightness and hue. Sensory evaluation demonstrated that honey-bitter melon mixture enhanced the overall acceptability of probiotic yogurt, though no significant differences were observed between test groups and controls during storage. These findings suggest that incorporating bitter melon and honey into probiotic yogurt does not compromise microbial viability, maintains desirable physicochemical properties, and improves sensory acceptance. This study highlights the potential of bitter melon and honey as functional ingredients in probiotic yogurt, offering health benefits while preserving product quality.

Anahtar Kelimeler

• Honey
• Bitter Melon
• Probiotic yoghurt
• sensory properties

Destekleyen Kurum

The Scientific Research Projects Committee of Burdur Mehmet Akif Ersoy University provided funding for this work (Project Number: 0750-YL-21/ 2017K12-41003).

Etik Beyan

“This study is not subject to the permission of HADYEK in accordance with the “Regulation on Working Procedures and Principles of Animal Experiments Ethics Committees” 8 (k). The data, information and documents presented in this article were obtained within the framework of academic and ethical rules.”

Teşekkür

We express appreciation to PhD student Zuhal Çalışkan for her assistance.

Momordica charantia ve Balın Probiyotik Yoğurt Üretimine Etkisi

Öz

Bu çalışma, Momordica charantia (kudret narı) ve balın probiyotik yoğurt üretimine dahil edilmesinin etkisini mikrobiyolojik, fizikokimyasal ve duyusal özelliklere odaklanarak araştırmaktadır. Kudret narı, antioksidanlar ve prebiyotik bileşenler de dahil olmak üzere biyoaktif bileşikleriyle tanınırken, bal antimikrobiyal ve besinsel faydaları nedeniyle değerlidir. Probiyotik yoğurtlar, bal-kudret narı karışımının değişen konsantrasyonlarıyla (%1,5, %3 ve %4,5) hazırlandı ve özellikleri 28 günlük depolama boyunca analiz edildi. Mikrobiyolojik değerlendirmeler, kombinasyonun Streptococcus thermophilus ve Lactobacillus bulgaricus'un canlılığını önemli ölçüde etkilemediğini, Lactobacillus acidophilus'un ise daha yüksek bir başlangıç ​​çoğalması gösterdiğini ancak zamanla önemli bir farklılık göstermediğini ortaya koydu. Fizikokimyasal analizler, bal-kudret narı karışımının pH ve asitlik seviyeleri üzerinde minimum etkiye sahip olduğunu gösterdi. Su tutma kapasitesi ve sinerez gruplar arasında değişmiştir, kudret narının jel yapısı peynir altı suyu ayrımının azalmasına katkıda bulunmuştur. Renk ölçümleri hafif farklılıklar göstermiştir ve bu da kudret narının yoğurt parlaklığı ve tonu üzerindeki etkisini göstermektedir. Duyusal değerlendirme, bal-kudret narı karışımının probiyotik yoğurdun genel kabul edilebilirliğini artırdığını göstermiştir, ancak depolama sırasında test grupları ve kontroller arasında önemli bir fark gözlenmemiştir. Bu bulgular, kudret narı ve balın probiyotik yoğurda dahil edilmesinin mikrobiyal canlılığı tehlikeye atmadığını, istenen fizikokimyasal özellikleri koruduğunu ve duyusal kabulü iyileştirdiğini göstermektedir. Bu çalışma, kudret narı ve balın probiyotik yoğurtta işlevsel bileşenler olarak potansiyelini vurgulayarak, ürün kalitesini korurken sağlık yararları sunmaktadır.

Anahtar Kelimeler

• Bal
• Kudret narı
• probiyotik yoğurt
• duyusal özellikler

Destekleyen Kurum

Bu çalışmanın finansmanı Burdur Mehmet Akif Ersoy Üniversitesi Bilimsel Araştırma Projeleri Komisyonu tarafından sağlanmıştır (Proje Numarası: 0750-YL-21/ 2017K12-41003).

Etik Beyan

“Bu çalışma, “Hayvan Deneyleri Etik Kurullarının Çalışma Usul ve Esasları Hakkında Yönetmelik” 8(k) uyarınca HADYEK iznine tabi değildir. Bu makalede sunulan veri, bilgi ve belgeler akademik ve etik kurallar çerçevesinde elde edilmiştir.”

Teşekkür

Yardımlarından dolayı Doktora Öğrencimiz Zuhal Çalışkan'a teşekkürlerimizi sunarız.

Kaynakça

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