Enkapsüle edilmiş propolis ekstraktının muz aromalı puding üretiminde kullanımı
Küçük Resim Yok
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Sivas Cumhuriyet Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada püskürtmeli kurutucuda enkapsüle edilmiş propolis ekstraktı (MPE) % 0.05, % 0.1 ve % 0.2 oranlarında hazır muz aromalı puding formülasyonlarına katılmıştır. Elde edilen bulgulara göre MPE düzeyinin artışına bağlı olarak depolama süresince puding örneklerinde nem içeriğinde azalış görülmüştür (p<0.05). En düşük nem içeriği 10.günde % 0.2 MPE içeren örnekte (% 81.14) en yüksek kontrol örneğinde 0. günde (% 83.32) tespit edilmiştir. En düşük su aktivitesi 0.günde kontrol örneğinde (% 95), en yüksek 10.günde %0.2 MPE içeren örnekte (% 97) tespit edilmiştir. 0.günde kontrol örnekte serum ayrılması görülmezken en yüksek serum ayrılması depolamanın 10. gününde kontrol örneğinde (3.99 ml/ 100 g) görülmüştür. Viskozite ile depolama süresi arasında ters orantılı bir ilişki olduğu belirlenirken en düşük viskozite değeri depolamanın 10.gününde % 0.05 MPE içeren örnekte (3547.00 cp) ve en yüksek 5.günde kontrol örneğinde (11438.50 cp) tespit edilmiştir. Yapılan renk analizinde L* değeri ve b* değeri üzerinde depolama süresi etkili olurken a* değeri üzerinde ilave edilen MPE düzeyinin etkili olduğu görülmüştür. Çalışmada antioksidan aktivite ile toplam fenolik madde ve toplama flavonoid madde arasında istatistiksel olarak önemli düzeyde (p<0.05) bir ilişki olduğu gözlemlenmiştir. En yüksek toplam fenolik madde içeriği 0.günde % 0.2 MPE içeren örnekte ( 66.50 mg gallik asit / 100 g KM), en düşük 10. günde % 0.05 MPE içeren örnekte ( 24.51 mg gallik asit / 100 g KM) tespit edilmiştir. En yüksek toplam flavonoid içeriği 0.günde % 0.2 MPE içeren örnekte ( 59.94 mg /100 g KM), en düşük 10.günde kontrol örneğinde ( 6.77 mg / 100 g KM) tespit edilmiştir. En yüksek antioksidan aktivite 0.günde %0.2 MPE içeren örnekte ( 69.67 % inhibisyon) ve en düşük 10.günde kontrol örneğinde ( 4.83 % inhibisyon) tespit edilmiştir. Depolama süresi boyunca hiçbir örnekte toplam aerobik mezofilik bakteri gelişimi saptanmamıştır. Sonuç olarak mikroenkapsüle propolis ekstraktının puding formülasyonuna dahil edilerek tüketilebilir, fonksiyonel bir ürün elde edilmiştir. Anahtar Kelimeler: Propolis, Mikroenkapsülasyon, Puding
In this study, propolis extract (MPE) encapsulated in spray dryer was added to ready-made banana flavored pudding formulations in 0.05%, 0.1% and 0.2%. According to the findings, the moisture content of the pudding samples decreased during storage due to the increase in MPE level (p <0.05). The lowest moisture content was detected in the sample containing 0.2% MPE on day 10 (81.14%), and the highest was on day 0 (83.32%) in the control sample. The lowest water activity was detected in the control sample (95%) on day 0, and the highest in the sample containing 0.2% MPE (97%) on the 10th day. On day 0, no serum separation was observed in the control sample, while the highest serum separation was observed in the control sample (3.99 ml / 100 g) on the 10th day of storage. While there was an inverse relationship between viscosity and storage time, the lowest viscosity value was found in the sample containing 0.05% MPE (3547.00 cp) on the 10th day of storage and the highest in the control sample (11438.50 cp) on the 5th day of storage. In the color analysis, storage time was effective on L* value and b* value, whereas MPE level was effective on a* value.In the study, it was observed that there was a statistically significant (p <0.05) relationship between antioxidant activity and total phenolic and collection flavonoid substances. The highest total phenolic content was detected in the sample containing 0.2% MPE (66.50 mg gallic acid / 100 g KM) on day 0, and the lowest in the sample containing 0.05% MPE (24.51 mg gallic acid / 100 g KM) on the 10th day. The highest total flavonoid content was detected in the sample containing 0.2% MPE (59.94 mg / 100 g KM) on day 0 and the control sample (6.77 mg / 100 g KM) on the 10th day. The highest antioxidant activity was detected in the sample containing 0.2% MPE on day 0 (69.67% inhibition) and the lowest on day 10 in the control sample (4.83% inhibition). Total aerobic mesophilic bacteria growth was not detected in any sample during storage period. As a result, a consumable, functional product was obtained by incorporating microencapsulated propolis extract into the pudding formulation. Keywords: Propolis, microencapsulation, Pudding
In this study, propolis extract (MPE) encapsulated in spray dryer was added to ready-made banana flavored pudding formulations in 0.05%, 0.1% and 0.2%. According to the findings, the moisture content of the pudding samples decreased during storage due to the increase in MPE level (p <0.05). The lowest moisture content was detected in the sample containing 0.2% MPE on day 10 (81.14%), and the highest was on day 0 (83.32%) in the control sample. The lowest water activity was detected in the control sample (95%) on day 0, and the highest in the sample containing 0.2% MPE (97%) on the 10th day. On day 0, no serum separation was observed in the control sample, while the highest serum separation was observed in the control sample (3.99 ml / 100 g) on the 10th day of storage. While there was an inverse relationship between viscosity and storage time, the lowest viscosity value was found in the sample containing 0.05% MPE (3547.00 cp) on the 10th day of storage and the highest in the control sample (11438.50 cp) on the 5th day of storage. In the color analysis, storage time was effective on L* value and b* value, whereas MPE level was effective on a* value.In the study, it was observed that there was a statistically significant (p <0.05) relationship between antioxidant activity and total phenolic and collection flavonoid substances. The highest total phenolic content was detected in the sample containing 0.2% MPE (66.50 mg gallic acid / 100 g KM) on day 0, and the lowest in the sample containing 0.05% MPE (24.51 mg gallic acid / 100 g KM) on the 10th day. The highest total flavonoid content was detected in the sample containing 0.2% MPE (59.94 mg / 100 g KM) on day 0 and the control sample (6.77 mg / 100 g KM) on the 10th day. The highest antioxidant activity was detected in the sample containing 0.2% MPE on day 0 (69.67% inhibition) and the lowest on day 10 in the control sample (4.83% inhibition). Total aerobic mesophilic bacteria growth was not detected in any sample during storage period. As a result, a consumable, functional product was obtained by incorporating microencapsulated propolis extract into the pudding formulation. Keywords: Propolis, microencapsulation, Pudding
Açıklama
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering