Production of freeze-dried honey powder; determination of its physicochemical and technological properties

Şeyda Yanardağ Karabulut; Gülce Bedis Kaynarca; Hatice Şanlıdere Aloğlu; Harun Uran

Makale detayları

Production of freeze-dried honey powder; determination of its physicochemical and technological properties

Yazarlar:

Şeyda Yanardağ Karabulut | Gülce Bedis Kaynarca | Hatice Şanlıdere Aloğlu | Harun Uran

Yayıncı:

Nigde Omer Halisdemir University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi Vol.14 Issue 3, pp.865-873

Belge Tipi:

Makale

Yayın Tarihi:

7/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001354722

pISSN:

2564-6605

Anahtar kelimeler:

Özet:

 In order to obtain honey powder with the highest honey content, the highest yield, and simultaneously good physicochemical and technological properties, three different carrier agents whey protein isolate, maltodextrin, and bovine gelatin, two different honey-to-carrier ratios 60:40 and 70:30, and three different feed solid concentration ratios 20, 30, and 40 honey  carrier were investigated. Among the freeze-dried lyophilized samples, the formulation in which maltodextrin was used as the carrier agent, with a feed solution solid concentration honey  carrier of 30 and a honey-to-carrier ratio of 60:40, was determined to be the optimal group. This formulation exhibited the best parameters, including low water activity 0.238, moisture content 2.78, hygroscopicity 13.05, Hausner ratio HR 1.049, Carr index CI 4.651, and high solubility 32.5 seconds. Given that honey is a highly hygroscopic product, its conversion into powder form is crucial for improving its transportation, storage, and usability in product formulations. The honey powder developed in this study is considered a potential alternative to sucrose in dairy desserts, bakery products, and confectionery formulations.

 In order to obtain honey powder with the highest honey content, the highest yield, and simultaneously good physicochemical and technological properties, three different carrier agents whey protein isolate, maltodextrin, and bovine gelatin, two different honey-to-carrier ratios 60:40 and 70:30, and three different feed solid concentration ratios 20, 30, and 40 honey  carrier were investigated. Among the freeze-dried lyophilized samples, the formulation in which maltodextrin was used as the carrier agent, with a feed solution solid concentration honey  carrier of 30 and a honey-to-carrier ratio of 60:40, was determined to be the optimal group. This formulation exhibited the best parameters, including low water activity 0.238, moisture content 2.78, hygroscopicity 13.05, Hausner ratio HR 1.049, Carr index CI 4.651, and high solubility 32.5 seconds. Given that honey is a highly hygroscopic product, its conversion into powder form is crucial for improving its transportation, storage, and usability in product formulations. The honey powder developed in this study is considered a potential alternative to sucrose in dairy desserts, bakery products, and confectionery formulations.

 In order to obtain honey powder with the highest honey content, the highest yield, and simultaneously good physicochemical and technological properties, three different carrier agents whey protein isolate, maltodextrin, and bovine gelatin, two different honey-to-carrier ratios 60:40 and 70:30, and three different feed solid concentration ratios 20, 30, and 40 honey  carrier were investigated. Among the freeze-dried lyophilized samples, the formulation in which maltodextrin was used as the carrier agent, with a feed solution solid concentration honey  carrier of 30 and a honey-to-carrier ratio of 60:40, was determined to be the optimal group. This formulation exhibited the best parameters, including low water activity 0.238, moisture content 2.78, hygroscopicity 13.05, Hausner ratio HR 1.049, Carr index CI 4.651, and high solubility 32.5 seconds. Given that honey is a highly hygroscopic product, its conversion into powder form is crucial for improving its transportation, storage, and usability in product formulations. The honey powder developed in this study is considered a potential alternative to sucrose in dairy desserts, bakery products, and confectionery formulations.

 En yüksek bal içeriğine, en yüksek verime ve aynı zamanda iyi fizikokimyasal ve teknolojik özelliklere sahip bal tozu elde etmek için üç farklı taşıyıcı ajan peynir altı suyu protein izolatı, maltodekstrin ve sığır jelatini iki farklı bal: taşıyıcı oranı 60:40 ve 70:30 ve üç farklı besleme katı konsantrasyon oranı 20, 30 ve 40 baltaşıyıcı parametreleri kullanılarak çalışılmıştır. Dondurarak kurutulmuş liyofilize örneklerde, düşük su aktivitesi 0.238, nem 2.78, higroskopi 13.05, Hausner oranı HR 1.049, Carr indeks CI 4.651 ve yüksek çözünürlük 32.5 saniye parametreleri en iyi olan örnek, besleme çözeltisinin katı konsantrasyonunun bal  taşıyıcı 30 olduğu, bal:taşıyıcı oranının ise 60:40 olduğu formülasyonda taşıyıcı olarak maltodekstrinin kullanıldığı örnek grubu olarak belirlenmiştir. Higroskopitesi oldukça yüksek bir ürün olan balın taşıma, muhafaza ve ürün formülasyonlarında kullanılabilirliğini geliştirmek için toz formuna dönüştürülmesi önemlidir. Bu çalışma ile geliştirilen toz ürünlerin sütlü tatlılar, unlu mamüller ve şekerleme formülasyonlarında sakkaroza alternatif olabileceği düşünülmektedir.

Makale detayları

Production of freeze-dried honey powder; determination of its physicochemical and technological properties

Yazarlar:

Şeyda Yanardağ Karabulut | Gülce Bedis Kaynarca | Hatice Şanlıdere Aloğlu | Harun Uran

Yayıncı:

Nigde Omer Halisdemir University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi Vol.14 Issue 3, pp.865-873

Belge Tipi:

Makale

Yayın Tarihi:

7/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001354722

pISSN:

2564-6605

Honey powder

freeze-drying

whey protein isolate

maltodextrin

bovine gelatineBal tozu

dondurarak kurutma

peynir altı suyu protein izolatı

maltodekstrin

sığır jelatini

Sayı

Makale detayları

Yazarlar: Şeyda Yanardağ Karabulut | Gülce Bedis Kaynarca | Hatice Şanlıdere Aloğlu | Harun Uran

Yayıncı: Nigde Omer Halisdemir University

Ana Başlıklar: Gıda Mühendisliği

Dergi: Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi Vol.14 Issue 3, pp.865-873

Belge Tipi: Makale

Yayın Tarihi: 7/2025

Belge Dili: Türkçe

Document ID (Org No.): 2001354722

pISSN: 2564-6605

Sayı

Yazarlar:

Şeyda Yanardağ Karabulut | Gülce Bedis Kaynarca | Hatice Şanlıdere Aloğlu | Harun Uran

Yayıncı:

Nigde Omer Halisdemir University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi Vol.14 Issue 3, pp.865-873

Belge Tipi:

Makale

Yayın Tarihi:

7/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001354722

pISSN:

2564-6605