Investigation of The Physicochemical Properties of Propolis Added Ice Creams During Storage

Serdar Mehmetoğlu; Zekai Tarakçı

Makale detayları

Investigation of The Physicochemical Properties of Propolis Added Ice Creams During Storage

Yazarlar:

Serdar Mehmetoğlu | Zekai Tarakçı

Yayıncı:

Tekirdag Namik Kemal University

Dergi:

Tekirdağ Ziraat Fakültesi Dergisi Vol.20 Issue 2, pp.361-373

Belge Tipi:

Makale

Yayın Tarihi:

5/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001289594

pISSN:

1302-7050

Anahtar kelimeler:

Özet:

 The aim of this study is to add functional food feature to ice cream, which is a popular food, by enriching it with propolis. In addition, another aim of the study is to provide a widespread consumption potential through ice cream to propolis, which cannot be consumed raw and whose benefits and functional properties are unknown to most consumers. A mixture consisting of a total of 6 sample groups containing 0.0, 0.1, 0.2, 0.3, 0.4 and 0.5 propolis powder was prepared for the ice cream mix. Ice cream samples were prepared from these ice cream mixes. Different analyses were executed for propolis, ice cream mix and ice cream samples. While only antioxidant analysis was executed for propolis samples, Dry matter, pH, titration acidity analyzes were executed in ice cream mix samples. Volume increase index, texture analysis, melting rate, antioxidant activity and sensory analyzes in propolis added ice cream samples were carried out on different days during 2 months of storage. According to the findings, while the volume increase of the ice cream samples was not affected by the storage time, the difference between the propolis concentrations was found. It was observed that the first dripping times increased with storage, while the melting rate of the ice cream decreased. There was no significant change in the meltıng rate and first drip times depending on the propolis concentrations. The texture properties of ice cream samples have changed with the addition of propolis. The hardness and stickiness values of ice cream samples changed depending on the storage time. The addition of propolis significantly increased the antioxidant activity. Antioxidant activity was changed with the addition of propolis. The phenolic content and of ice cream did not change with storage, but FRAP value decreased slightly after 60 days of storage. Storage time had a limited effect on the physicochemical and sensory properties of ice cream. Although the addition of propolis negatively affected the physical and sensory properties of ice cream, it contributed significantly to the antioxidant activity even at the lowest concentrations. With this study, the potential of propolis-added ice cream as a functional new food for consumers of all ages has been demonstrated. In line with these results, new studies should be conducted by trying different propolis extracts and different concentrations, by revealing the functionality of propolis and adding it to new other foods.

 The aim of this study is to add functional food feature to ice cream, which is a popular food, by enriching it with propolis. In addition, another aim of the study is to provide a widespread consumption potential through ice cream to propolis, which cannot be consumed raw and whose benefits and functional properties are unknown to most consumers. A mixture consisting of a total of 6 sample groups containing 0.0, 0.1, 0.2, 0.3, 0.4 and 0.5 propolis powder was prepared for the ice cream mix. Ice cream samples were prepared from these ice cream mixes. Different analyses were executed for propolis, ice cream mix and ice cream samples. While only antioxidant analysis was executed for propolis samples, Dry matter, pH, titration acidity analyzes were executed in ice cream mix samples. Volume increase index, texture analysis, melting rate, antioxidant activity and sensory analyzes in propolis added ice cream samples were carried out on different days during 2 months of storage. According to the findings, while the volume increase of the ice cream samples was not affected by the storage time, the difference between the propolis concentrations was found. It was observed that the first dripping times increased with storage, while the melting rate of the ice cream decreased. There was no significant change in the meltıng rate and first drip times depending on the propolis concentrations. The texture properties of ice cream samples have changed with the addition of propolis. The hardness and stickiness values of ice cream samples changed depending on the storage time. The addition of propolis significantly increased the antioxidant activity. Antioxidant activity was changed with the addition of propolis. The phenolic content and of ice cream did not change with storage, but FRAP value decreased slightly after 60 days of storage. Storage time had a limited effect on the physicochemical and sensory properties of ice cream. Although the addition of propolis negatively affected the physical and sensory properties of ice cream, it contributed significantly to the antioxidant activity even at the lowest concentrations. With this study, the potential of propolis-added ice cream as a functional new food for consumers of all ages has been demonstrated. In line with these results, new studies should be conducted by trying different propolis extracts and different concentrations, by revealing the functionality of propolis and adding it to new other foods.

 The aim of this study is to add functional food feature to ice cream, which is a popular food, by enriching it with propolis. In addition, another aim of the study is to provide a widespread consumption potential through ice cream to propolis, which cannot be consumed raw and whose benefits and functional properties are unknown to most consumers. A mixture consisting of a total of 6 sample groups containing 0.0, 0.1, 0.2, 0.3, 0.4 and 0.5 propolis powder was prepared for the ice cream mix. Ice cream samples were prepared from these ice cream mixes. Different analyses were executed for propolis, ice cream mix and ice cream samples. While only antioxidant analysis was executed for propolis samples, Dry matter, pH, titration acidity analyzes were executed in ice cream mix samples. Volume increase index, texture analysis, melting rate, antioxidant activity and sensory analyzes in propolis added ice cream samples were carried out on different days during 2 months of storage. According to the findings, while the volume increase of the ice cream samples was not affected by the storage time, the difference between the propolis concentrations was found. It was observed that the first dripping times increased with storage, while the melting rate of the ice cream decreased. There was no significant change in the meltıng rate and first drip times depending on the propolis concentrations. The texture properties of ice cream samples have changed with the addition of propolis. The hardness and stickiness values of ice cream samples changed depending on the storage time. The addition of propolis significantly increased the antioxidant activity. Antioxidant activity was changed with the addition of propolis. The phenolic content and of ice cream did not change with storage, but FRAP value decreased slightly after 60 days of storage. Storage time had a limited effect on the physicochemical and sensory properties of ice cream. Although the addition of propolis negatively affected the physical and sensory properties of ice cream, it contributed significantly to the antioxidant activity even at the lowest concentrations. With this study, the potential of propolis-added ice cream as a functional new food for consumers of all ages has been demonstrated. In line with these results, new studies should be conducted by trying different propolis extracts and different concentrations, by revealing the functionality of propolis and adding it to new other foods.

 Bu çalışmanın amacı, propolis ile zenginleştirilerek popüler bir gıda olan dondurmaya fonksiyonel gıda özelliği kazandırmaktır. Ayrıca çalışmanın bir diğer amacı çiğ olarak tüketilmesi mümkün olmayan, faydaları ve fonksiyonel özellikleri çoğu tüketici tarafından bilinmeyen propolise dondurma yoluyla yaygın bir tüketim potansiyeli sağlamaktır. Dondurma miksine  0.0,  0.1,  0.2,  0.3,  0.4 ve  0.5 propolis tozu içeren toplam 6 adet örnek gruplarından oluşan miks hazırlanmıştır. Propolis örneğinde antioksidan analizi; dondurma misklerinde kuru madde, pH, titrasyon asitliği analizleri ile propolis katkılı dondurma örneklerinde hacim artış indeksi, tekstür analizi, erime oranı, antioksidan aktivite ve duyusal analizler 2 aylık depolama süresince farklı günlerde gerçekleştirilmiştir. Bulgulara göre, dondurmaların hacim artışını depolama süresi etkilemezken, dondurma çeşitleri arasında fark bulunmuştur. İlk damlama sürelerinde depolama ile artmış, dondurmaların erime oranlarında ise azalma gözlemlenmiştir. Propolis konsantrasyonlarına bağlı olarak erime oranı ve ilk damlama sürelerinde önemli değişiklik olmamıştır. Dondurmaların tekstür özellikleri propolis ilavesi ile değişmiştir. Dondurmanın sertlik ve yapışkanlık değerleri depolama süresine bağlı olarak değişmiştir. Propolis ilavesi antioksidan aktiviteyi önemli düzeyde arttırmıştır. Antioksidan aktivitede propolis ilavesi ile değişimler olmuştur. Dondurmanın fenolik madde miktarı değeri depolama ile değişmezken, FRAP değeri 60 günlük depolama sonrası bir miktar azalmıştır. Depolama süresinin dondurmanın fizikokimyasal ve duyusal özelliklerine sınırlı bir etkisi olmuştur. Propolis ilavesi, dondurmanın fiziksel ve duyusal özelliklerini olumsuz etkilemesine rağmen, en düşük konsantrasyonlarda bile, antioksidan aktiviteye önemli katkılar sağlamıştır. Bu çalışmayla, propolis katkılı dondurmanın her yaştan tüketici için fonksiyonel yeni bir gıda olarak potansiyeli ortaya konmuştur. Bu sonuçlar doğrultusunda farklı propolis ekstraktları ve bunların farklı konsantrasyonları gıdalar üzerinde denenerek yeni çalışmalar yapılmalı ve propolisin fonksiyonelliği araştırılmalıdır.

Makale detayları

Investigation of The Physicochemical Properties of Propolis Added Ice Creams During Storage

Yazarlar:

Serdar Mehmetoğlu | Zekai Tarakçı

Yayıncı:

Tekirdag Namik Kemal University

Dergi:

Tekirdağ Ziraat Fakültesi Dergisi Vol.20 Issue 2, pp.361-373

Belge Tipi:

Makale

Yayın Tarihi:

5/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001289594

pISSN:

1302-7050

Antioxidant activity

Functional food

Ice cream

Propolis

Sensory

TextureAntioksidan aktivite

Fonksiyonel gıda

Dondurma

Duyusal

Propolis

Tekstür

Sayı

Makale detayları

Yazarlar: Serdar Mehmetoğlu | Zekai Tarakçı

Yayıncı: Tekirdag Namik Kemal University

Dergi: Tekirdağ Ziraat Fakültesi Dergisi Vol.20 Issue 2, pp.361-373

Belge Tipi: Makale

Yayın Tarihi: 5/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001289594

pISSN: 1302-7050

Sayı

Yazarlar:

Serdar Mehmetoğlu | Zekai Tarakçı

Yayıncı:

Tekirdag Namik Kemal University

Dergi:

Tekirdağ Ziraat Fakültesi Dergisi Vol.20 Issue 2, pp.361-373

Belge Tipi:

Makale

Yayın Tarihi:

5/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001289594

pISSN:

1302-7050