SavedAdd your journal

Journals / Gıda / 2026 / Cilt: 50 Sayı: 1

DETERMINATION OF THE PHYSICO-CHEMICAL PROPERTIES OF PROBIOTIC YOGHURTS FORTIFIED WITH BEE POLLEN

ARI POLENİ İLE ZENGİNLEŞTİRİLMİŞ PROBİYOTİK YOĞURTLARIN BAZI FİZİKOKİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ

Mehtap Çiftçi0000-0003-1669-8717
Nilgün Öncül(Muğla Sıtkı Koçman Üniversitesi)0000-0002-2865-7958
Journal
Gıda
Pages
131–145
Publication Date
2025-02-15
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

As a result, bee pollen, which is used in apitherapy with its functional properties and has proven positive effects on health, is combined with probiotic yoghurt to offer consumers an alternative functional product.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, it was aimed to produce probiotic yoghurts containing bee pollen (0.5%, 1.5%, 3% and 6%) and to provide an alternative product to the food industry by determining some physico-chemical properties during storage (14 days).
📊
Key Findings & Data:The values of the yoghurt sample ranged between 4.21-4.59 for pH, 0.61%-1.32% for titratable acidity (lactic acid), 11.20%-14.67% for dry matter, 0.55%-0.73% for ash, 0.79-1.68 g/100 g for protein content, 0.86-1.80 g/100 g for carbohydrate, 148.60-703.20 mPa.s for viscosity, and 38.48%-42.17% for water holding capacity during storage.
💡
Conclusion & Impact:As a result, bee pollen, which is used in apitherapy with its functional properties and has proven positive effects on health, is combined with probiotic yoghurt to offer consumers an alternative functional product.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Arı poleni · Probiyotik · Yoğurt

Abstract

In this study, it was aimed to produce probiotic yoghurts containing bee pollen (0.5%, 1.5%, 3% and 6%) and to provide an alternative product to the food industry by determining some physico-chemical properties during storage (14 days). The values of the yoghurt sample ranged between 4.21-4.59 for pH, 0.61%-1.32% for titratable acidity (lactic acid), 11.20%-14.67% for dry matter, 0.55%-0.73% for ash, 0.79-1.68 g/100 g for protein content, 0.86-1.80 g/100 g for carbohydrate, 148.60-703.20 mPa.s for viscosity, and 38.48%-42.17% for water holding capacity during storage. The pH, viscosity, protein and carbohydrate values of the samples were decreased throughout storage. On the other hand, an increase in titratable acidity and ash values was observed. As a result, bee pollen, which is used in apitherapy with its functional properties and has proven positive effects on health, is combined with probiotic yoghurt to offer consumers an alternative functional product.

Özet

Bu araştırmada; arı poleni içeren (%0.5, %1.5, %3 ve %6) probiyotik yoğurtların üretilmesi ve depolama boyunca (14 gün) fizikokimyasal özelliklerinin tespiti ile gıda endüstrisine alternatif bir ürün sunmak amaçlanmıştır. Depolama boyunca örneklerin pH değerleri 4.21-4.59, titrasyon asitliği (laktik asit) %0.61-1.32, kuru madde miktarı %11.20-14.67, kül miktarı %0.55-0.73, protein içeriği 0.79-1.68 g/100 g, karbonhidrat içeriği 0.86-1.80 g/100 g, viskozite 148.60-703.20 mPa.s ve su tutma kapasitesi %38.48-42.17 olarak tespit edilmiştir. Örneklerin pH, viskozite, protein ve karbonhidrat değerleri depolama süresince azalmıştır. Buna karşın titrasyon asitliği ve kül değerlerinde artış gözlenmiştir. Sonuç olarak fonksiyonel özellikleriyle apiterapide kullanılan ve sağlık üzerinde olumlu etkileri kanıtlanmış olan arı poleni probiyotik yoğurda kombine edilerek tüketicilere alternatif fonksiyonel bir ürün sunulmaktadır.

🔖

Cite This Article

Çiftçi, M., Öncül, N. (2025). DETERMINATION OF THE PHYSICO-CHEMICAL PROPERTIES OF PROBIOTIC YOGHURTS FORTIFIED WITH BEE POLLEN. Gıda, Cilt: 50 Sayı: 1, 131–145. https://doi.org/10.15237/gida.GD25013

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (53)

  1. Alshallash, K.S., Abolaban, G., Elhamamsy, S.M., Zaghlool, A., Nasr, A., Nagib, A., Abd El-Hakim, A.F., Zahra, A.A., Hamdy, A.A., Taha, I.M. (2023). Bee pollen as a functional product–chemical constituents and nutritional properties. Journal of Ecological Engineering, 24(2): 173–18, doi: 10.12911/22998993/156611
  2. Anonymous (2011). Türk gıda kodeksi. Etiketleme yönetmeliği. Gıda, Tarım ve Hayvancılık Bakanlığı. 29 Aralık 2011 tarih ve 28157 (3. Mükerrer) sayılı Resmî Gazete, Ankara.
  3. Anonymous (2022). Türk gıda kodeksi. Fermente süt ürünleri tebliği (2022/44). Tarım ve Orman Bakanlığı. 30 Kasım 2022 tarih ve 32029 sayılı Resmî Gazete, Ankara.
  4. Anonymous (2024). Türk gıda kodeksi. Arı ürünleri tebliği (2024/6). Tarım ve Orman Bakanlığı. 25 Mayıs 2024 tarih ve 32527 sayılı Resmî Gazete, Ankara.
  5. AOAC (1995). Official Methods of AOAC International Analyses. 16th Edition, Washington, D.C, the USA. AOAC (1997). Official Methods of Analysis of AOAC International. 16th Edition, Arlington, VA, the USA.
  6. Ares, A.M., Valverde, S., Bernal, J.L., Nozal, M.J., Bernal, J. (2018). Extraction and determination of bioactive compounds from bee pollen. Journal of Pharmaceutical and Biomedical Analysis, 147: 110-124, doi: 10.1016/j.jpba.2017.08.009
  7. Atallah, A.A. (2016). The production of bio-yoghurt with probiotic bacteria, royal jelly and bee pollen grains. Journal of Nutrition & Food Sciences, 6(3): 1-7, doi: 10.4172/2155-9600.1000510
  8. Baú, T.R., Garcia, S., Ida, E.I. (2014). Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture. Brazilian Archives of Biology and Technology, 57: 402-409, doi: 10.1590/S1516-89132014005000005
  9. Bay, V., Topal, E., Çakıcı, N., Yıldızdal, İ., Tosunoğlu, A. (2021). Palynological analyses, chemical and mineral composition of some honeybee polen pellets. Uludağ Arıcılık Dergisi, 21(2): 187-197, doi: 10.31467/uluaricilik.996036
  10. Biçer, Y., Turkal, G., Sönmez, G., Telli, A.E., Bayır, T., Çulha, M.H., Sert, D. (2024). Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics. International Dairy Journal, 158: 106039, doi: 10.1016/j.idairyj.2024.106039
  11. Bigliardi, B., Galati, F. (2013). Innovation trends in the food industry: the case of functional foods. Trends in Food Science & Technology, doi: 10.1016/j.tifs.2013.03.006.
  12. Bintsis, T. (2018). Lactic acid bacteria as starter cultures: An update in their metabolism and genetics. AIMS Microbiology, 4(4): 665-684, doi: 10.3934/microbiol.2018.4.665
  13. Campos, M.G., Frigerio, C., Bobiş, O., Urcan, A.C., Gomes, N.G.M. (2021). Infrared ırradiation drying ımpact on bee pollen: Case study on the phenolic composition of Eucalyptus globulus Labill and Salix atrocinerea Brot. Pollens. Processes, 9(890): 1-13, doi: 10.3390/pr9050890
  14. Coşkun, F., Karabulut Dirican, L. (2019). Effects of pine honey on the physicochemical, microbiological and sensory properties of probiotic yoghurt. Food Science and Technology, 39(2): 616-625, doi: 10.1590/fst.24818
  15. Darwish, A.M., Abd El-Wahed, A.A., Shehata, M.G., El-Seedi, HR., Masry, S.H., Khalifa, S.A., Mahfouz, H.M., El-Sohaimy, S.A. (2022). Chemical profiling and nutritional evaluation of bee pollen, bee bread, and royal jelly and their role in functional fermented dairy products. Molecules, 28(227): 1-27, doi: 10.3390/ molecules28010227
  16. Denktaş, B. (2023). Köy yoğurtlarından izole edilip tanımlanan S. thermophilus’ların yoğurt üretiminde denenmesi ve raf ömrü boyunca fizikokimyasal ve tekstürel özelliklerinin takip edilmesi. Selçuk Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Konya, Türkiye, 49 s.
  17. Eşerler, S., Vardarlı S., Savaş, G., Mutlu, C. (2023). Arı poleninin bazı fiziksel, fonksiyonel ve kimyasal özellikleri ve biyolojik etkileri. Uludağ Arıcılık Dergisi, 23(2): 280-295, doi: 10.31467/ uluaricilik.1319365
  18. FAO/WHO (2006). Probiotics in food. Health and nutritional properties and guidelines for evaluation. ISBN 92-5-105513-0 https://www.fao.org/3/a0512e/a0512e.pdf (Accessed 01 July 2023).
  19. Fırat, M.Ç., Çetin, B. (2024). Isolation of yoghurt bacteria from traditional yoghurts and the effect of the isolated bacteria on yoghurt characteristics. Food Science and Engineering Research, 3(2): 123-129, doi: 10.5281/zenodo.13861985
  20. Glušac, J.R., Stijepić, M.J., Milanović, S.D., Đurđević-Milošević, D.M. (2015). Physicochemical properties of honeybee pollen enriched acidophilus milk and probiotic yoghurt. Acta Periodica Technologica, 46: 45-54, doi: 10.2298/APT1546045G
  21. Gornall, A.G., Bardawill, C.J. David, M.M. (1949). Determination of serum proteins by means of the biuret reaction. Journal of Biological Chemistry, 177 (2): 751-766.
  22. Gürcan, E.O. (2019). Pastörize ve UHT sütten starter kültür kullanılarak üretilen yoğurtların fizikokimyasal, mikrobiyolojik ve duyusal özelliklerinin belirlenmesi. İstanbul Sabahattin Zaim Üniversitesi Gıda Mühendisliği Anabilim Dalı Gıda Mühendisliği Bilim Dalı Yüksek Lisans Tezi, İstanbul, Türkiye, 94 s.
  23. Gürlin, E. (2013). Sürülebilir nitelikleri yüksek meyveli ve baharatlı yoğurt üretimi. Sakarya Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Sakarya, Türkiye, 58 s.
  24. Hasler, C.M. (2002). Functional foods: benefits, concerns and challenges—a position paper from the American Council on Science and Health. The Journal of Nutrition, 132(12): 3772-3781, doi: 10.1093/jn/132.12.3772
  25. Hoxha, R., Evstatieva, Y., Nikolova, D. (2023). Physicochemical, rheological, and sensory characteristics of yoghurt fermented by lactic acid bacteria with probiotic potential and bioprotective properties. Foods, 12(13): 2552, 1-15, doi: 10.3390/foods12132552
  26. Karabagias, I.K., Karabagias, V.K., Gatzias, I., Riganakos, K.A. (2018). Bio-functional properties of bee pollen: The case of “bee pollen yoghurt”. Journal of Coatings Technology and Research, 8(12)423: 1-15, doi: 10.3390/coatings8120423
  27. Kavas, N. (2022). Functional probiotic yoghurt production with royal jelly fortification and determination of some properties. International Journal of Gastronomy and Food Science, 28: 1-8, 100519, doi: 10.1016/j.ijgfs.2022.100519
  28. Khider, M., Elbanna, K., Mahmoud, A., Owayss, A.A. (2013). Egyptian honeybee pollen as antimicrobial, antioxidant agents, and dietary food supplements. Food Science and Biotechnology, 22: 1-9, doi: 10.1007/s10068-013-0238-y
  29. Kwasi Kpodo, F.M., Afoakwa, E.O., Amoa, B.B., Budu, A.S., Saalia, F.K. (2014). Effect of ıngredient variation on microbial acidification, susceptibility to syneresis, water holding capacity and viscosity of soy-peanut-cow milk yoghurt. Journal of Nutritional Health & Food Engineering, 1(2):00012, 1-6.
  30. Lomova, N., Snizhko, O., Narizhniy, S. (2014). Yoghurt enrichment with natural bee farming products. Ukrainian Food Journal, 3(3): 405-411.
  31. Mărgăoan, R., Stranț, M., Varadi, A., Topal, E., Yücel, B., Cornea-Cipcigan, M., Campos M.G., Vodnar, D.C. (2019). Bee collected pollen and bee bread: Bioactive constituents and health benefits. Antioxidants, 8(12)568: 1-33, doi: 10.3390/ antiox8120568
  32. Molaee Parvarei, M., Fazeli, M.R., Mortazavian, A.M., Sarem Nezhad, S., Mortazavi, S.A. (2021). Comparative effect of probiotic and paraprobiotic addition on rheological and sensory properties of yoghurt. International Journal of Dairy Technology, 74(1): 95-106, doi: 10.1111/1471-0307.12727
  33. Nakilcioğlu, E., Nurko, E. (2022). Kovandaki gizli mucize: arı poleni ve arı ekmeği ile gıdaların zenginleştirilmesi. GIDA-The Journal of Food, 47(4): 604-615, doi: 10.15237/ gida.GD22044
  34. Ning, X., Luo, Z., Chen, Z., Zhou, C., Xie, C., Du, W., Wang, L. (2021). Fortification of set yoghurt with passion fruit juice: Effects on fermentation kinetics, physicochemical properties, and functionality. Journal of Dairy Science, 104(4): 4084-4093, doi: 10.3168/jds.2020-19261
  35. Oktavia, H., Radiati, L.E., Rosyidi, D. (2016). Evaluation of physicochemical properties and exopolysaccharides production of single culture and mixed culture in set yoghurt. Indonesian Journal of Environment and Sustainable Development, 7(1): 52-59.
  36. Oluk, A. (2024). Depolama süresince farklı yağ içeriklerinin set tipi yoğurdun fizikokimyasal, duyusal ve tekstürel özelliklerine etkisi. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 7(3): 1202-1214, doi: 10.47495/ okufbed.1364700
  37. Özcan Yılsay, T., Yılmaz, L., Akpınar Bayizit, A. (2006). The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ıce cream. European Food Research and Technology, 222(1/2): 171-175, doi: 10.1007/s00217-005-0018-x
  38. Özcan, M., Fındık, S., Uylaşer, V., Çoban, D. (2020). Investigation of the physical and chemical properties of traditional homemade yoghurt with different rates of pollen additions. Avrupa Bilim ve Teknoloji Dergisi, (20): 516-521, doi: 10.31590/ejosat.736476
  39. Prdun, S., Svecnjak, L., Valentic, M., Marijanovic, Z., Jerkovic, I. (2021). Characterization of bee pollen: Physico-chemical properties. Headspace Composition and FTIR Spectral Profiles. Foods, 10(2103): 1-25, doi: 10.3390/foods10092103
  40. Rashwan, A.K., Osman, A.I., Chen, W. (2023). Natural nutraceuticals for enhancing yoghurt properties: a review. Environmental Chemistry Letters, 21(3): 1907-1931, doi: 10.1007/s10311-023-01588-0
  41. Rzepecka-Stojko, A., Stojko, J., Kurek-Gorecka, A., Gorecki, M., Kabała-Dzik, A., Kubina, R., Moździerz, A., Buszman, E. (2015). Polyphenols from bee pollen: structure, absorption, metabolism and biological activity. Molecules, 20(12): 21732-21749, doi: 10.3390/ molecules201219800
  42. Sarıtaş, S., Mondragon Portocarrero, A.d.C., Miranda, J.M., Witkowska, A.M., Karav, S. (2024). Functional yoghurt: Types and health benefits. Applied Sciences, 14(11798): 1-30, doi: 10.3390/app142411798
  43. Sert, D., Akın, N., Dertli, E. (2011). Effects of sunflower honey on the physicochemical, microbiological and sensory characteristics in set type yoghurt during refrigerated storage. International Journal of Dairy Technology, 64(1): 99-107, doi: 10.1111/j.1471-0307.2010.00635.x
  44. Soni, R., Jain, N. K., Shah, V., Soni, J., Suthar, D., Gohel, P. (2020). Development of probiotic yoghurt: Effect of strain combination on nutritional, rheological, organoleptic and probiotic properties. Journal of Food Science and Technology, 57: 2038-2050, doi: 10.1007/s13197-020-04238-3
  45. Soylu, P., Bayram, B. (2020). Bal, propolis, arı sütü, çivanperçemi (Achillea millefolium) ve ekinezya (Echinacea paradoxa) karışımından fonksiyonel gıda üretimi, ürünün fizikokimyasal ve biyokimyasal özelliklerinin incelenmesi. Bahri Dağdaş Hayvancılık Araştırma Dergisi, 9(1): 25-38.
  46. Taylor, K.A.C.C. (1995). A modification of the phenol/sulfuric acid assay for total carbohydrates giving more comparable absorbances. Applied Biochemistry and Biotechology, 53(3): 207-214, doi: 10.1007/BF02783496 Türkmen, N., Gürsoy, A. (2017). Fonksiyonel dondurma. Akademik Gıda, 15(4): 386-395, doi: 10.24323/akademik-gida.370110
  47. TÜRKOMP (2023). Ulusal gıda kompozisyon veri tabanı. https://turkomp.tarimorman.gov.tr (Accessed: 20 November 2023)
  48. Wang, H., Torki, M., Xiao, H.W., Orsat, V., Raghavan, G.S.V., Liu, Z.L., Peng, W.J., Fang, X.M. (2022). Multi-objective analysis of evacuated tube solar-electric hybrid drying setup for drying lotus bee pollen. Renewable and Sustainable Energy Reviews, 168: 112822, doi: 10.1016/ j.rser.2022.112822
  49. Weidi, Q. (2019). The development of fermented pea protein-coconut milk beverage. Massey University Albany Master of Food Technology Master Thesis, Albany, New Zealand, 171 p.
  50. Yang, S., Yan, D., Zou, Y., Mu, D., Li, X., Shi, H., Luo, X., Yang, M., Yue, X., Wu, R. Wu, J. (2021). Fermentation temperature affects yoghurt quality: A metabolomics study. Food Bioscience, 42: 1-13, 101104, doi: 10.1016/j.fbio.2021.101104.
  51. Yerlikaya, O. (2014). Effect of bee pollen supplement on antimicrobial, chemical, rheological, sensorial properties and probiotic viability of fermented milk beverages. Mljekarstvo/Dairy Journal for Dairy Production and Processing Improvement, 64(4): 268-279.
  52. Yılmaz, L. (2006). Yoğurt benzeri fermente süt ürünleri üretiminde farklı probiyotik kültür kombinasyonlarının kullanımı. Uludağ Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, Bursa, Türkiye, 167 s.
  53. Zlatev, Z., Taneva, I., Baycheva, S., Petev, M. (2018). A comparative analysis of physico-chemical indicators and sensory characteristics of yoghurt with added honey and bee pollen. Bulgarian Journal of Agricultural Science, 24(1): 132-144.