Akademik Veri Yönetim Sistemi
International Congress on Multidisciplinary Approaches in Agricultural Sciences (ASMAC), Bayburt, Türkiye, 15 - 17 Haziran 2024, sa.43, ss.101
Bee pollen is a product that has a richness of bioactive components depending on the richness and
diversity of the plant flora in the ecosystem where it is produced. Due to the bioactive content of
the product, it is a product that can be consumed as a functional food additive or directly as food.
Drying and transformation of the product into bee bread, which is a fermentation product, so that
it can be consumed as bee bread, is discussed in this study. For this purpose, the raw material can
be dried at a low temperature and it can be fermented bay using starter culture. In order to increase
the bioavailability of the product, the study aimed to ferment the product dried at low temperatures
using traditional yoghurt and honey, which are also fermented products. In this context,
experimental studies were carried out on 300 g of bee pollen, drying and sensory evaluations were
made on the fermented bee bread produced. Pollen/yoghurt/honey ratios were used in varying
proportions for fermentation. The data obtained concluded that instead of enriching the pollen
with the addition of yoghurt and honey to use this ratio, enriching the yoghurt by adding pollen
and honey is more suitable in terms of sensory pleasure. In this context, it was determined that in
the groups evaluated, the percent yoghurt/pollen/honey ratio of 80 yoghurt/10 honey/10 pollen
was used and the bee bread obtained by 1-day fermentation at refrigerator temperature gave the
best results in terms of sensory scores.
As a result, all experimental data obtained reveal that traditional yoghurt can be used for the
fermentation of pollen and its transformation into bee bread and honey can be used as a
carbohydrate source in the product for the development of fermenting bacteria and enrichment of
sensory qualities.