Kobya, H.N.; Baltaci, C.; Karpuz, O.

Honey vinegar is little known in Turkey, while pollen- or propolis-added honey vinegar is yet to be found. Therefore, the objectives of the present work were to produce chestnut honey vinegar enriched with pollen and propolis, and to analyse their physicochemical compositions, mineral contents, colours, and antioxidant activities. Eleven different honey vinegars were produced using various methods. There were significant increases in the total antioxidant activity of both pollen- and propolis-enriched vinegars, with 73 and 56% increases, respectively, compared to plain honey vinegar, and these increases were more than twice that of grape vinegar. The ferric-reducing activity and phenolic content of vinegar enriched with propolis increased by 43 and 52%, respectively, compared to plain honey vinegar, and more than threefold compared to grape vinegar. Principal component analysis revealed a strong positive correlation among all antioxidant tests and the most significant components, including antioxidant capacity, total phenolic content, and total flavonoid content. The colour difference was determined as follows: 5 < total colour difference (∆E*ab). All vinegar samples exhibited highly variable physicochemical properties. High amounts of Na, K, Mg, and Ca were also detected. Vinegar samples containing pollen and propolis are suitable under the Turkish Food Codex legislation. The findings of the present work would encourage the production of honey vinegar enriched with pollen and propolis, as well as increase attention to honey vinegar.

Ilyasoğlu, H.; Yilmaz, F.

The present work aimed to investigate the use of hazelnut milk (HM) with dairy milk in the preparation of yoghurt. Cow milk (CM) mixed with HM (75:25, v/v) was used as the raw material for HM-enriched yoghurt (HMEY). The control sample was prepared with CM only. The proximate composition, physicochemical and sensorial properties, and fatty acid and sterol compositions were determined. The proximate composition of the HMEY samples was found to be compatible with dairy yoghurt. The HMEY samples were rich in monounsaturated fatty acids (mainly oleic acid), whereas the control sample had a higher level of saturated fatty acids. The HMEY samples had a lower cholesterol content than the control sample. They also contained phytosterols (mainly β-sitosterol). These findings reveal that HM might have a potential in yoghurt manufacturing, and that the use of HM might enhance the health benefits of yoghurt especially in sustaining cardiovascular health.