Effect of propolis extract addition on some physicochemical, microbiological, and sensory properties of kefir drinks

Abstract

Kefir drinks with sugar (5%, w/v), strawberry flavor (0.15%, v/v), and propolis extract (PE) at different ratios (0.150%, 0.225%, and 0.300%, v/v) were produced and stored at 4°C, and their physicochemical, rheological, microbiological, and sensory properties were monitored during storage. The ratio of PE and storage time had an insignificant effect on the dry matter, protein, fat contents, Commission Internationale de l'Eclairage (CIE) L* and a* color values, apparent viscosity, consistency coefficient, flow behavior index, Lactobacillus spp., Lactococcus spp., and yeast counts of kefir drinks (p >.05). The CIE b* values of kefir drinks increased with an increase in PE ratio (p