Publication: Lepidium meyenii tozu ve propolis ekstraktı ilave edilerek fonksiyonel özellikleri geliştirilmiş yoğurt üretilmesi
Abstract
LEPİDİUM MEYENİİ TOZU VE PROPOLİS EKSTRAKTI İLAVE EDİLEREK FONKSİYONEL ÖZELLİKLERİ GELİŞTİRİLMİŞ YOĞURT ÜRETİLMESİÖZETAmaç: Maca (Lepidium meyenii) ve propolisin sağlığa yararlı özelliklerinden yararlanılarak fonksiyonel özellikleri geliştirilmiş bir yoğurt üretilmesi ve tüketilebilirliğinin değerlendirilmesi amaçlanmıştır.Gereç ve Yöntem: Tez çalışmasında; 1) sade tip, 2) sadece propolis (%0,5) içeren tip, 3) sadece maca (%5) içeren tip ve 4) hem maca (%5) hem propolis (%0,5) içeren tip olmak üzere toplam dört adet yoğurt üretilmiştir. Üretilen yoğurtlardan 1 hafta ara ile geleneksel ekim yöntemleri ile Lactobacillus sp. analizi yapılmış ve 1., 7., ve 14. günlerde pH ölçümleri gerçekleştirilmiştir. Ayrıca bir hafta ara ile iki panelist grubuna uygulanan hedonik test ile ürünler, duyusal özellikleri bakımından analiz edilmiştir.Bulgular: Mikrobiyolojik analiz bulgularında Lactobacillus türlerinin sayısı bakımından gruplar arasında herhangi anlamlı bir farklılık görülmemiştir. pH analizlerinde ise en yüksek pH değerine sahip (4,05) ürün sade yoğurt, en düşük pH değerine sahip ürün ise maca ve propolisi birlikte içeren yoğurt olmuştur (p<0,01). Hedonik testte ise genel olarak sade tip yoğurt en çok beğeniyi almıştır. Bunu sadece propolis içeren yoğurt takip etmiştir.Sonuçlar: Bu tezde kullanılan oranda maca ve propolisin Lactobacillus gelişimini destekleyen bir etkisinin olmaması yanında bu bileşenlerin sahip oldukları fonksiyonel özellikler sebebiyle ileride farklı oranların kullanımının denenerek hem ürüne hem de sağlığa olumlu etkilerinden yararlanılabilecek bir ürünün geliştirilmesinin fonksiyonel yoğurtlar açısından yenilik içeren bir yaklaşım olacağı düşünülmektedir.
PRODUCTION OF YOGHURT WITH IMPROVED FUNCTIONALITIES BY ADDING THE LEPIDIUM MEYENII POWDER AND PROPOLIS EXTRACT Name and Surname: Cansu BİLİCİSupervisor: Assist. Prof. Dr. B. Irem OMURTAG KORKMAZDepartment: Department of Nutrition and DieteticsABSTRACTObjective: The aim of this study was to produce a yogurt with improved functionalities by using maca (Lepidium meyenii) and propolis, due to their healthy benefits, and investigate its edible properties.Study design/ methodology: In this work a total of four types of yogurts was produced; 1) natural yogurt, 2) yogurt consists of 0,5% propolis, 3) yogurt consists of 5% maca, and 4) yogurt consists both of 5% maca and 0,5% propolis. Lactobacillus sp. was analysed by using conventional methods among the produced yogurts twice in a week interval. Their pH values of were measured in 1., 7., and 14. days of storage. Additionally a hedonic test was applied to two groups of panelis in a week interval and analysed according to the products’ sensory properties.Findings: Regarding to the results of microbiological analyses, no significant difference was found among the level of concentration of Lactobacillus sp. among products. The highest pH level was measured in natural yogurt (4,05), and the lowest was the yogurt consists both of maca and propolis (p<0,01). According to the hedonic test, natural yogurt was the most approved, which was followed by yogurt consists of 0,5% propolis.Results: Ratio of maca and propolis used in this study didn’t induced Lactobacillus growth. However different ratios might be investigated in further studies, which might be healthy for human consumption and as well as good for the product quality. Thus this might be a novel approach to produce a proper functional yogurt.
PRODUCTION OF YOGHURT WITH IMPROVED FUNCTIONALITIES BY ADDING THE LEPIDIUM MEYENII POWDER AND PROPOLIS EXTRACT Name and Surname: Cansu BİLİCİSupervisor: Assist. Prof. Dr. B. Irem OMURTAG KORKMAZDepartment: Department of Nutrition and DieteticsABSTRACTObjective: The aim of this study was to produce a yogurt with improved functionalities by using maca (Lepidium meyenii) and propolis, due to their healthy benefits, and investigate its edible properties.Study design/ methodology: In this work a total of four types of yogurts was produced; 1) natural yogurt, 2) yogurt consists of 0,5% propolis, 3) yogurt consists of 5% maca, and 4) yogurt consists both of 5% maca and 0,5% propolis. Lactobacillus sp. was analysed by using conventional methods among the produced yogurts twice in a week interval. Their pH values of were measured in 1., 7., and 14. days of storage. Additionally a hedonic test was applied to two groups of panelis in a week interval and analysed according to the products’ sensory properties.Findings: Regarding to the results of microbiological analyses, no significant difference was found among the level of concentration of Lactobacillus sp. among products. The highest pH level was measured in natural yogurt (4,05), and the lowest was the yogurt consists both of maca and propolis (p<0,01). According to the hedonic test, natural yogurt was the most approved, which was followed by yogurt consists of 0,5% propolis.Results: Ratio of maca and propolis used in this study didn’t induced Lactobacillus growth. However different ratios might be investigated in further studies, which might be healthy for human consumption and as well as good for the product quality. Thus this might be a novel approach to produce a proper functional yogurt.