Farklı Oranlarda Polen İlaveli Geleneksel Ev Yoğurdunun Fiziksel ve Kimyasal Özelliklerinin İncelenmesi

Abstract

Fermented milk products are widely consumed as healthy foods worldwide (Matumoto-Pintro et al., 2011). Due to the widespread consumption in our country the production amount of yogurt, which is the most processed product of cow milk after drinking milk, increases every year. Yoghurt production increased by 2.2% from 2018 and reached 1.19 million tons (TÜİK, 2018). In addition to its nutritional properties and the presence of living microorganisms, it has some quality flaws such as low viscosity, stickiness, loose structure, serum separation (water release), as well as its benefits for human health. In this study, physical and chemical properties of yoghurt produced using conventional home-made yeast-milled bee pollen-added yeast in which 1 control and 6 different concentrations (%0.5, %1, %1.5, %2, %2.5, %3) were investigated. The acidity, titratable acidity, mineral matter content and color analysis of the use of pollen at different rates in yoghurt samples were evaluated. In the yoghurt samples evaluated within the scope of the study, it was concluded that the acidity, titration acidity, mineral substance content and color change of the addition of pollen in different rates were statistically significant (p <0.01).