INFLUENCE OF THE ADDITION OF APICULTURE PRODUCTS ON THE CHARACTERISTICS OF FORTIFIED YOGHURT

被引：0
作者：
Moldovan, Camelia [1 ]
Popa, Mirela-Viorica [1 ]
Misca, Corina Dana [1 ]
Raba, Diana-Nicoleta [2 ]
Borozan, Aurica-Breica [3 ]
Poiana, Mariana-Atena [1 ]
Petcu, Carmen Daniela [4 ]
Dumbrava, Delia-Gabriela [1 ]
机构：
[1] Univ Life Sci King Mihai I Timisoara, Fac Food Engn, Calea Aradului 119, Timisoara 300645, Romania
[2] Univ Life Sci King Mihai I Timisoara, Fac Management & Rural Tourism, Calea Aradului 119, Timisoara 300645, Romania
[3] Univ Life Sci King Mihai I Timisoara, Fac Engn & Appl Technol, 119 Calea Aradului, Timisoara 300645, Romania
[4] Univ Agron Sci & Vet Med Bucharest, Fac Vet Med, 105 Independentei Spl,Dist 5, Bucharest 050097, Romania
来源：
SCIENTIFIC PAPERS-SERIES D-ANIMAL SCIENCE | 2024年 / 67卷 / 01期
关键词：
acidity; antimicrobial activity; antioxidant activity; yogurt; sensorial; SENSORY PROPERTIES; ANTIBACTERIAL ACTIVITY; ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; HONEY; PROPOLIS; REMEDY; POLLEN; IMPACT; MILK;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
Dairy products represent food appreciated by a large number of consumers, of all ages. The aim of this work was to fortify yoghurt with bee products and to characterize sensory, physico-chemical and microbiologically the products obtained. We used for fortification: honey, pollen and royal jelly and propolis. Sensory evaluation showed good acceptability of all products, but the most appreciated were those with honey in combination. The addition of honey as such or in combination reduces the acidity of the fortified yoghurt. Antioxidant activity was greatly enhanced as a result of fortifying the yoghurt, with most antioxidants found in the royal jelly yoghurt sample. Antimicrobial activity was substantially inhibited by the presence of bee products
引用
收藏
页码：506 / 515
页数：10
相关论文
共 50 条
  • [21] Effect of blueberry addition on antioxidant activity, textural, microbiological and physicochemical properties of strained yoghurt
    Sengul, Mustafa
    Can, Busra
    Urkek, Bayram
    Gurbuz-Kacan, Zeynep
    [J]. ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS, 2022, 94 (04):
  • [22] Effect of sugar reduction and addition of corn fibre and polydextrose on pore size and syneresis of yoghurt
    Gomes, Elisangela Ramieres
    Montalvao Carneiro, Lauren Carvalho
    Stephani, Rodrigo
    de Carvalho, Antonio Fernandes
    Toledo Renhe, Isis Rodrigues
    Wolfschoon-Pombo, Alan F.
    Perrone, Italo Tuler
    [J]. INTERNATIONAL DAIRY JOURNAL, 2022, 129
  • [23] Review: Nutritional Needs of Honeybees and Legislation on Apiculture By-Products in Animal Nutrition
    Gernt, Patrick
    Dittes, Julia
    Vervuert, Ingrid
    Emmerich, Ilka U.
    [J]. ANIMALS, 2024, 14 (15):
  • [24] An Innovative Method for the Production of Yoghurt Fortified with Walnut Oil Nanocapsules and Characteristics of Functional Properties in Relation to Conventional Yoghurts
    Turek, Katarzyna
    Khachatryan, Gohar
    Khachatryan, Karen
    Krystyjan, Magdalena
    [J]. FOODS, 2023, 12 (20)
  • [25] Buffalo stirred yoghurt fortified with grape seed extract: New insights into its functional properties
    Tami, Suzan H.
    Aly, Esmat
    Darwish, Aliaa A.
    Mohamed, Esmat S.
    [J]. FOOD BIOSCIENCE, 2022, 47
  • [26] Development of omega-3 fortified stirred yoghurt with enhanced sensory and oxidative qualities through the addition of fish oil nanoemulsion and fruits
    Shanuke, D. S.
    Edirisinghe, E. M. R. K. B.
    Marapana, R. A. U. J.
    Hettiarachi, S.
    [J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2025, 60 (01)
  • [27] Insights into the Development of Pastry Products Based on Spelt Flour Fortified with Lingonberry Powder
    Raba, Diana-Nicoleta
    Radulov, Isidora
    Alexa, Ersilia
    Poiana, Mariana-Atena
    Misca, Corina Dana
    Cocan, Ileana
    Negrea, Monica
    Suster, Gabriel
    Dragomir, Christine
    [J]. AGRONOMY-BASEL, 2023, 13 (10):
  • [28] Effects of addition of locust bean gum on sensory, chemical, and physical properties of low-fat yoghurt
    Peker, Hande
    Arslan, Seher
    [J]. JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, 2013, 11 (02): : 274 - 277
  • [29] Quality attributes and antioxidant activity of stirred yoghurt fortified with some nano-fruit waste powders
    Taha, Soad H.
    Elshaghabee, Fouad M. F.
    Ameen, Mostafa A.
    [J]. DISCOVER FOOD, 2024, 4 (01):
  • [30] Influence of pollen addition on mead elaboration: Physicochemical and sensory characteristics
    Roldan, A.
    van Muiswinkel, G. C. J.
    Lasanta, C.
    Palacios, V.
    Caro, I.
    [J]. FOOD CHEMISTRY, 2011, 126 (02) : 574 - 582
12345