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- Title
Development of Rhus chinensis var. roxburghii bee pollen yogurt.
- Authors
Chung, N. C.; Wu, M. C.; Chen, Y. P.
- Abstract
Bee pollen is highly nutritious and rich in flavonoids and phenols. However, there are currently no dairy products combining bee pollen and yogurt on the market. Therefore, the purpose of this study was to develop and evaluate a new yogurt product with Rhus chinensis var. roxburghii bee pollen (Rc bee pollen). The Rc bee pollen was used in formulation with standardized commercial fresh milk, skimmed milk powder and sugar following inoculation of commercial yogurt starter. The results showed that pH value of Rc bee pollen yogurt decreased more rapidly during fermentation when comparing to the control yogurt, and it took less time to reach the end of the fermentation. The microbiological analysis showed that the addition of Rc bee pollen had higher lactic aci bacteria counts than the control yogurt. Furthermore, Rc bee pollen yogurt showed significantly higher anti-oxidative ability than the control yogurt. In addition, the sensory evaluation results showed that consumers had a high acceptance of Rc bee pollen yogurt. In conclusion, the Rc bee pollen yogurt is a brand-new functional food and also has market potential.
- Subjects
RHUS; BEE pollen; FLAVONOIDS; SKIM milk; SENSORY evaluation; ANTIOXIDANTS
- Publication
Journal of the Chinese Society of Animal Science, 2021, Vol 50, p31
- ISSN
0253-9187
- Publication type
Article