Effect of propolis extract addition on some physicochemical, microbiological, and sensory properties of kefir drinks

Kefir drinks with sugar (5%, w/v), strawberry flavor (0.15%, v/v), and propolis extract (PE) at different ratios (0.150%, 0.225%, and 0.300%, v/v) were produced and stored at 4°C, and their physicochemical, rheological, microbiological, and sensory properties were monitored during storage. The ratio...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food Science & Nutrition 2023-11, Vol.11 (11), p.7407-7417
Hauptverfasser:	Bengi, Sinem, Gursoy, Oguz, Güler Dal, Hande Özge, Yilmaz, Yusuf
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Analysis Antioxidants Beverages Color Dairy products Dietary supplements Dry matter Fermentation Flavonoids Flavors Food preservation Kefir Microbiology Microorganisms Milk Natural products Odors Original Phenolic compounds Phenols Probiotics Propolis Pseudoplasticity Ratios Rheological properties Rheology Sensory evaluation Sensory perception Sensory properties Storage Strawberries Yeasts
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	Kefir drinks with sugar (5%, w/v), strawberry flavor (0.15%, v/v), and propolis extract (PE) at different ratios (0.150%, 0.225%, and 0.300%, v/v) were produced and stored at 4°C, and their physicochemical, rheological, microbiological, and sensory properties were monitored during storage. The ratio of PE and storage time had an insignificant effect on the dry matter, protein, fat contents, Commission Internationale de l'Eclairage (CIE) * and * color values, apparent viscosity, consistency coefficient, flow behavior index, spp., spp., and yeast counts of kefir drinks ( > .05). The CIE * values of kefir drinks increased with an increase in PE ratio (
ISSN:	2048-7177 2048-7177
DOI:	10.1002/fsn3.3671