Propolis etanol ekstraktının depolama süresince meyveli yoğurtların bazı özellikleri üzerine etkilerinin belirlenmesi

Amaç: Bu çalışmanın amacı farklı oranlarda propolis etanol ekstraktı (PEE) katılan meyveli yoğurtların depolama boyunca kimyasal ve mikrobiyolojik özelliklerini belirlemektir. Yöntem ve Bulgular: Farklı oranlarda PEE katılan meyveli yoğurtlar +4 °C’de 28 gün depolanmıştır. Depolamanın birinci ve 28. günlerinde kuru madde, protein, pH, titrasyon asitliği, DPPH inhibisyonu ve toplam fenol içeriği analiz edilmiştir. Ayrıca depolamanın birinci ve 7. günlerinde mikrobiyolojik analizler de gerçekleştirilmiştir. Depolama sonunda tüm yoğurtlarda titrasyon asitliği artarken, pH değeri düşmüştür. DPPH inhibisyonu ve toplam fenol miktarı yoğurtlara katılan propolis miktarı ile bağlı olarak artmıştır. Propolis miktarının aerobik mezofilik toplam flora üzerinde etkisi olmadığı görülmüştür. Depolama süresince laktik asit bakterileri tüm gruplarda artmış ve en yüksek bakteri sayısı kontrol grubunda görülmüştür. Maya ve küf sayısı ise tüm gruplarda artmıştır. Genel Yorum: Yaptığımız çalışmada katılan propolisin yogurt oluşum mekanizmasını olumsuz etkilemediği görülmüştür. Ayrıca propolis yoğurtların besleyici özelliklerini ve antioksidan etkisini arttırmıştır. Çalışmanın Önemi ve Etkisi: Bu çalışmada çok değerli bir arı ürünü olan propolisin farklı oranlardaki etanol çözeltisi meyveli yoğurtlara katılmış ve yoğurtların besleyici özelliklerinin ve antioksidan içeriğinin arttığı görülmüştür. Doğal ürünlere ilginin arttığı günümüzde propolisin doğal bir gıda katkı maddesi olarak kullanılabileceği düşünülmektedir.

Determination of the effects of propolis ethanolic extract on some properties of fruit yoghurt during storage

Aims: The aim of this study was to determine the chemical andmicrobiological properties of propolis ethanolic (PEE) extract added fruityoghurt during a storage period.Methods and Results: PEE (in different ratios: 0.01%, 0.03%, 0.10%, 0.20%and control=0.00%) added fruit yoghurt was stored at +4 °C for 28 days.Dry matter, protein content, pH, titratable acidity, DPPH inhibition andtotal phenols were analysed on the first and 28th days of storage.Microbiological analyses of yoghurts were also carried in first and seventhdays. Titratable acidity values were increased while pH values decreasedat the end of the storage period in all samples. DPPH inhibition and totalphenols amounts were increased in line with the amount of added PEE. Itwas observed that added propolis amount did not affect total aerobicmesophilic flora (p>0.05). During the storage period, lactic acid bacteria(LAB) increased in all the groups and the control group had the highestbacteria count. The number of yeast and mould increased in all the groups.Conclusions: Our results indicated that PEE does not adversely influencethe mechanism of yoghurt formation. We also found that propolisincreased the nutritional benefits by increasing the antioxidant capacity ofyoghurt.Significance and Impact of the Study: In this study PEE has been added tofruit yoghurts in different proportions. It has been observed that thenutritional properties and antioxidant content of yoghurts have increased.It was considered that propolis can be used as a natural food additive.

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