Microbiological, chemical and sensory analyzes of produced probiotic yoghurts added clove and propolis

Probiotic yoghurt added propolis and clove

Authors

  • AYŞE GÜNEŞ BAYIR BEZMIALEM VAKIF UNIVERSITY
  • Mehmet Gültekin Bilgin Bezmialem Vakif University
  • Sümeyra Seyma Kutlu Bezmialem Vakif University
  • Dilber Demirci Bezmialem Vakif University
  • Fatma Nur Gölgeci Bezmialem Vakif University

DOI:

https://doi.org/10.46291/ICONTECHvol4iss2pp1-14

Keywords:

Probiotic yoghurt, probiotic bacteria, propolis, clove.

Abstract

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.

Author Biography

Mehmet Gültekin Bilgin, Bezmialem Vakif University

Faculty of Health Sciences

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Published

2020-09-15

How to Cite

GÜNEŞ BAYIR, A., Bilgin, M. G., Kutlu, S. S., Demirci, D., & Gölgeci, F. N. (2020). Microbiological, chemical and sensory analyzes of produced probiotic yoghurts added clove and propolis: Probiotic yoghurt added propolis and clove. ICONTECH INTERNATIONAL JOURNAL, 4(2), 1-14. https://doi.org/10.46291/ICONTECHvol4iss2pp1-14

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Section

Articles