| Titles |
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English :
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PROPERTIES OF SOUR CREAM MADE WITH AQUEOUS SOLUTION OF PROPOLIS
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Arabic :
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خصائص القشدة المتخمرة المضاف إليها مستخلص مائي لمادة البروبوليس
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| Abstract |
ABSTRACT
The present study aimed to prepare sour cream samples fortified with different concentrations of propolis extracts. Aliquots of Propolis samples were collected from the hybrid honey bee colonies at Fayoum Governorate, Egypt. Raw cream was standardized to 20.5%fat and 9.5% not fat-solids and pasteurized at 74°C for l0min. Freeze dried mixed culture (Lactobacillus delbrueckii ssp. bulgaricus and Lactococcus lactis ssp. cremoris) was added by 1.5% for the production of sour cream where 0.25, 0.5, o.75 and 1% of propolis extract (10%) were added and incubated at 22 °C for 16hr. The sour cream was stored in refrigerator (4°C) and analyzed when fresh and after 1, 2 and 3 weeks of storage. Total solids, total protein, fat, ash and titratable acidity contents were determined. Diacetyl content of resultant sour cream as well as total volatile fatty acids (T.V.F.A) were measured. Peroxide value, Iodine number and Thiobarbituric acid value (T.B.A.) were determined. The organoleptic properties of sour cream were also evaluated.
From this study, it was shown that the addition of propolis extract had no effect on the total solids of the resultant sour cream, while a slight increase in ash content was observed. There were marked differences in pH values between sour cream from different treatments. Titratable-acidity, Diacetyl and Total Volatile fatty acids (TVFA) were higher in control than in all treatments. The changes in peroxide, Iodine and Thiobarbituric values (T.B.A.) of sour cream containing different levels of propolis concentration were taken as indices for oxidation stability during cold storage with comparable results to the control values. Peroxide values and T.B.A. were gradually increased while iodine values showed gradual decrease during storage. The counts of lactic acid bacteria and total counts bacteria of all treatments with propolis had lower count compared to control when fresh and throughout the storage period and all decreased slowly to the end of the storage period. Increasing propolis extract level resulting in slightly darker color and the body became softer and smoother at 1% level which can explain the lower score of this treatment.
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| Publication year |
2010
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Author(s) from ARC |
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| Publication Type |
Journal
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