Application of microencapsulated propolis extract in yoghurt production
ITALIAN JOURNAL OF FOOD SCIENCE, cilt.36, sa.1, ss.157-164, 2024 (SCI-Expanded)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 36 Sayı: 1
- Basım Tarihi: 2024
- Doi Numarası: 10.15586/ijfs.v36i1.2482
- Dergi Adı: ITALIAN JOURNAL OF FOOD SCIENCE
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
- Sayfa Sayıları: ss.157-164
- Sivas Cumhuriyet Üniversitesi Adresli: Evet
Özet
Extract of ethanolic propolis was microencapsulated in spray dryer before being used in stirred-style yoghurt
manufacturing at quantities ranging from 0.5% to 2%. Samples were stored for 21 days for analysis. A statistically
significant drop in pH, total phenolic content, and antioxidant activity was identified during 21 days of storage.
Increase in the concentration of microencapsulated propolis extract (MPE) demonstrated increasing effects of
syneresis, titration acidity, total phenolic content, and antioxidant activity. Contrarily, L* and a* values decreased
significantly with increase in b* value. Generally, 2% MPE samples were less preferred in terms of flavor, smell,
consistency, and the overall impression.