Rheological and sensorial evaluation of yogurt incorporated with red propolis

Abstract

The aim of the present study was to evaluate the use of red propolis extract, as a natural additive, in yogurt. For this, yogurt was produced with red propolis extract (YRP), to replace the additive chemical potassium sorbate, used in the commercial yogurt (CY). Analysis for apparent viscosity, texture and sensorial acceptance were performed. Apparent viscosity and texture measurements of the samples were similar to the control. Sensory evaluation showed that the samples of YRP reached a mean score of 9 on the hedonic scale, the same score found for CY. Regarding the purchase intention, the samples of YRP showed a positive intention by 64.45% of the consumers, and for CY, 68.89%. For the taste, texture, aroma and consistency, the scores were in the range from 8 to 10, for both samples. It can be concluded that the yogurt incorporated with red propolis presents potential for its commercialization in the Brazilian market.

Probiotic kefir‐fermented beverage‐based Colocasia esculenta L.: Development, characterization, and microbiological stability during chilled storage

“…The shelf life of FB10 was determined by pH, microbiological stability, LAB, and yeasts viable cell count during cold storage for 1, 7, 14, 21, and 28 days (adapted from Silva et al., 2018 and Santos et al., 2020).…”

Addition of Bee Products in Diverse Food Sources: Functional and Physicochemical Properties

“…With respect to rheological properties, the addition of honey caused an increase in the viscosity values (up to 126%) [17]. In comparison, the propolis addition promoted a non-Newtonian and pseudoplastic behavior [30]. In fermented beverages, the addition of pollen also allowed a significantly high viscosity [24].…”

“…There is a possible explanation for the protein increase, as it has been reported that honey contains a small concentration of protein [40,41]; however, this depends on the amount of honey added as well as its quality. With respect to fat, there is some controversy over whether honey leads to an increase in fat content; because other studies maintain that adding honey to yogurt leads to a decrease in fat content [30], and that honey has a low or even no fat content [42].…”

“…Further, a yogurt with 0.05% of royal jelly generated pleasant sensory characteristics. Nevertheless, formulations contained corn syrup and flavorings, and this could have favored the result [30].…”

Propolis microencapsulation by double emulsion solvent evaporation approach: Comparison of different polymeric matrices and extract to polymer ratio

“…Propolis is a natural heterogeneous complex matrix that is produced by honeybees by mixing resin, beeswax and other bees' own substances (Catchpole et al, 2018;Daugsch et al, 2008;Vyssotski et al, 2018). Several types of propolis were described in the literature, being characterized by their chemical diversity, geographical origin, and botanical sources (Ankovaa et al, 2000;Bankova, 2005;Gómez-Caravaca Brazil, has a distinct profile of biologic compounds, possessing flavonoids that are not detected in other types of propolis, such as biochamine A, formononetine, liquiritigenin and medicarpine (Santos et al, 2020). Other studies have also emphasized the higher concentration of isoflavonoids, pterocarpanes, chalcones, preny-lated benzophenones, terpenes and tannins in the type of propolis (Freires et al, 2016).…”