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http://dx.doi.org/10.22424/jdsb.2020.38.2.59

Chemical and Organoleptic Properties of Some Dairy Products Supplemented with Various Concentration of Propolis: A Preliminary Study  

Chon, Jung-Whan (KU Center for Food Safety and Department of Public Health, College of Veterinary Medicine, Konkuk University)
Seo, Kun-Ho (KU Center for Food Safety and Department of Public Health, College of Veterinary Medicine, Konkuk University)
Oh, Hyungsuk (KU Center for Food Safety and Department of Public Health, College of Veterinary Medicine, Konkuk University)
Jeong, Dongkwan (Dept. of Food Nutrition, Kosin University)
Song, Kwang-Young (KU Center for Food Safety and Department of Public Health, College of Veterinary Medicine, Konkuk University)
Publication Information
Journal of Dairy Science and Biotechnology / v.38, no.2, 2020 , pp. 59-69 More about this Journal
Abstract
This study was conducted to evaluate the chemical and organoleptic properties of some dairy products supplemented with different concentrations of propolis (0%, 0.5%, 1.0%, 1.5%, and 2.0%). There was no significant difference between pH values of the treated and control groups. All samples were tested using 20 evaluators divided in five categories. Compared to the control, the best organoleptic test results were obtained for market milk, yoghurt, and Kefir supplemented with 0.5% propolis. Statistical difference was observed in the taste, flavor, color, texture, and overall acceptability of market milk, yoghurt, and Kefir between the treated and control groups (p<0.05). However, as propolis has a strong aromatic flavor, it should be supplemented in small amounts, so as not to affect the organoleptic properties of the product. In conclusion, this study provides useful information for the development of functional dairy products using propolis.
Keywords
propolis; organoleptic testing; dairy food; Kefir; health benefits;
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