Extract of ethanolic propolis was microencapsulated in spray dryer before being used in stirred-style yoghurt manufacturing at quantities ranging from 0.5% to 2%. Samples were stored for 21 days for analysis. A statistically significant drop in pH, total phenolic content, and antioxidant activity was identified during 21 days of storage. Increase in the concentration of microencapsulated propolis extract (MPE) demonstrated increasing effects of syneresis, titration acidity, total phenolic content, and antioxidant activity. Contrarily, L* and a* values decreased significantly with increase in b* value. Generally, 2% MPE samples were less preferred in terms of flavor, smell, consistency, and the overall impression.

Purpose – The aim of this study was to reveal the role and importance of the milk collection centers in Izmir in assuring food safety in the Turkish dairy sector. Design/methodology/approach – A five-point Likert scale was applied to collect data on the food safety practices and the problems confronted in MCCs. The difference between the groups in the managers' and MCCs' specifications and the food safety applications in the MCCs were determined by one-way ANOVA for continuous variables. For the continuous variables, a normal distribution test was applied by Jarque-Bera test. For variables displaying normal distribution, analysis of variance (one-way ANOVA) was performed. For the variables not displaying normal distribution, Kruskall-Wallis test. In the evaluation of other data descriptive statistics were applied. Findings – Because the milk in the MCCs is generally obtained from small-scale family farms, it is not of the desired quality from a food safety and food quality perspective. The quality control analysis of raw milk cannot be carried out because of the lack of qualified specialists and equipment inadequacies. The most general test applied on milk delivery is based on the monitoring of the sensory properties of the milk. Research limitations/implications – All MCCs were covered in the sample size of the research and the questionnaires were applied to all 43 MCC managers in Izmir. Practical implications – An effective organizational and educational structure must be established to monitor food safety and related practices in MCCs. Originality/value – The paper adds to the body of knowledge on procecessors and their attitudes to food safety and suggests implementation of various practices which could improve results.

In this study, the rheological, sensory and syneristic properties of yogurt enriched with 0.5%, 1% and 2% microencapsulated propolis (MP) was investigated. The viscosity measurements of stir-type yoghurt were performed with Brookfield DV-II viscometer. Shear rate varying between 0.02 s^-1 and 100 s^-1 flow models was obtained for rising and descending curves with the Rheocalc v3.3 software. Three flow models—Power Law, Herschel–Bulkley, and Casson models—were evaluated. All samples used in this analysis showed non-Newtonian and pseudoplastic properties. During the 21-day storage period, the Power Law flow model was optimal.

In this study, it was aimed to determine the properties of the black carrot pomace and its use in pastries. For this purpose, black carrot pomace was dried at 150ºC by using drum drier. Dietary fiber (64.93 %), total sugar (1.16 %), fat (1.60 %), protein (8.82 %), anthocyanins (0.21 mg/g) and total phenolic substances (2.30 mg/g) of the black carrot pomace were determined. The functional properties of the carrot pomace such as water retention capacity (1.53 g/g), swelling (1.59 mL/g), alcohol insoluble residue (737.5 g/kg) and emulsion capacity (30.64 mL/g) were calculated. Dried pomace was used at three different levels in modified cookie and cake formulations. Ranking test was applied for the sensory evaluation of each derived formulations. The results of the sensory analysis showed that the use of black carrot pomace in cookie formulations was more suitable and more preferred.