Incorporation of propolis as a natural additive to enhance rheological, physicochemical and sensorial properties of yoghurt | ||||
| SVU-International Journal of Agricultural Sciences | ||||
| Volume 7, Issue 2, June 2025, Page 171-181 PDF (461.57 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/svuijas.2025.388688.1475 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Ibtesam R Mowafi  1; M. A. Ali 2; Hanan Ahmed3
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| 1Food Science and Dairy Technology Department, Faculty of Agriculture, South Valley University, 83523 Qena, Egypt | ||||
| 2Plant Protection Department, Faculty of Agriculture, South Valley University, 83523 Qena, Egypt | ||||
| 3Dairy Science Department, Faculty of Agriculture, Assiut University, Assiut , Egypt | ||||
| Abstract | ||||
| This study aimed to evaluate the potential of propolis as a natural additive to enhance the physicochemical, rheological, and sensory properties of buffalo milk yoghurt. Fresh yoghurt was supplemented with two concentrations of ethanol propolis extraction (0.1% and 0.3% (w/v)) and compared against a control sample without propolis. The samples were stored at refrigeration temperature (4 ± 2°C) for 14 days. Key parameters including pH, titratable acidity, hardness, viscosity, and sensory attributes were monitored throughout the storage period. Results showed that propolis significantly influenced yoghurt characteristics. PH levels decreased while titratable acidity increased in treated samples, indicating enhanced fermentation activity. Hardness improved over time, particularly in the 0.1% propolis treatment, which reached 0.50 N by day 14. Viscosity remained stable across all treatments, suggesting no adverse effects on texture consistency. Sensory evaluation revealed lower initial acceptability for the 0.3% propolis yoghurt due to taste and color changes. However, overall acceptability improved during storage, especially for the 0.1% concentration, which maintained scores above 94 out of 100. These findings suggest that propolis, particularly at 0.1%, can improve yoghurt quality by enhancing acid development, texture firmness, and preservation without compromising sensory appeal after short-term storage. This supports its potential as a clean-label alternative to synthetic preservatives such as potassium sorbate in functional dairy products. | ||||
| Keywords | ||||
| Propolis; Yoghurt; Rheology; Natural Preservative; Functional Food | ||||
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