Thesis Type: Postgraduate
Institution Of The Thesis: Marmara University, Institute Of Health Sciences, Department Of Nutrition And Dietetic, Turkey
Approval Date: 2017
Thesis Language: Turkish
Student: CANSU BİLİCİ
Consultant: Burcu İrem Omurtag KorkmazAbstract:
Objective: 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.
Keywords: Maca (Lepidium meyenii), propolis, yogurt, Lactobacillus