Investigation of Microbiological, Physicochemical, and Sensory Properties of a Kefir Drink Fortified with Propolis

Authors : Elif Şeyma Bağdat, Özge Kahraman Ilıkkan

Pages : 35-44

View : 79 | Download : 70

Publication Date : 2024-06-28

Article Type : Research Paper

Abstract :The effect of propolis fortification on kefir microbiota and kefir properties was investigated. Kefir samples were fortified with 0.5% (20 mg) (P1) or 1% (40 mg) propolis (P2) to improve the nutritional value of kefir. Similar studies on dairy products were evaluated to determine these ratios. After the first day and 7th day of storage, microbial enumerations, and physicochemical properties were determined. Total phenolic content and antioxidant capacity were analyzed with 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity assay after the 7th day of storage. 0.5% propolis fortification slightly changed the physicochemical properties of kefir within acceptable ranges compared to the control. Propolis exhibited a prebiotic effect on lactococci after the 7th day of storage. Sensory analysis revealed 0.5% propolis-fortified kefir was more acceptable. Total phenolic content as well as radical scavenging activity increased compared to the control. The results show that propolis can be used to improve the nutritional value of kefir products and develop an innovative functional product, but 0.5% fortification is more acceptable in terms of sensory properties.
Keywords : Propolis, kefir, DPPH, toplam fenolik