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

Year 2023, Volume: 20 Issue: 2, 361 - 373, 22.05.2023

Serdar Mehmetoğlu Zekai Tarakçı

https://doi.org/10.33462/jotaf.1115182

Abstract

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.

Keywords

Antioksidan aktivite Fonksiyonel gıda Dondurma Duyusal Propolis Tekstür

Supporting Institution

Scientific Research Project Coordination Unit of Ordu University/Ordu Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü (BAP)

Project Number

B-1840

References

  • Açu, M., Kinik, Ö. and Yerlikaya, O. (2017). Functional properties of probiotic ice cream produced from goat's milk. Carpathian Journal of Food Science & Technology, 9(4): 86-100.
  • Ahmad, I., Khalique, A., Junaid, M., Shahid, M. Q., Imran, M. and Rashid, A. A. (2020). Effect of polyphenol from apple peel extract on the survival of probiotics in yoghurt ice cream. International Journal of Food Science & Technology, 55(6): 2580-2588.
  • Aliyev, C. (2006). The effect of kefir and blueberry on the physicochemical, sensory and microbiological properties of ice cream. (MSc. Thesis) Ondokuz Mayıs University, Samsun.
  • Antepüzümü, F. (2005). Effect of using honey and glucose syrup on the qualities of Kahramanmaraş type ice cream. (MSc. Thesis) Çukurova University, Adana.
  • Apaydin, H. and Gümüş, T. (2018). Inhibitory effect of propolis (bee gum) against staphylococcus aureus bacteria isolated from instant soups. Journal of Tekirdag Agricultural Faculty, 15(1): 67-75.
  • AOAC (2013). Total Solids in Ice Cream and Frozen Desserts. In (Vol. 941.08).
  • Atsan, E. and Çağlar, A. (2008). The effect of different levels of stabilizers on some physical and organoleptic parameters of ice cream. Research in Agricultural Sciences, 39(2): 195-200.
  • Bakır, E. (2015). A Study on the use of probiotic bacteria in ıce cream production. (MSc. Thesis) Kahramanmaraş Sütçü İmam University, Kahramanmaraş.
  • Brown, R. (1989). Hive products: pollen, propolis and royal jelly. Bee world, 70(3): 109-117.
  • Cheng, P. C. and Wong, G. (1996). Honey bee propolis: prospects in medicine. Bee world, 77(1): 8-15.
  • Dağlı, A. (2006). Using of whey powder in the production of frozen yoghurt. (MSc. Thesis) Ankara University, Ankara.
  • Deblock-Bostyn, G. (1982). L’Abeille et ses produits. Bulletin de la Société de pharmacie de Bordeaux, 38: 181-203.
  • Demir Özer, E. (2021). The effects of propolis and nisin on Listeria monocytogenes in contaminated ice cream. Journal of Food Processing and Preservation, 45(8): e14598.
  • Ghisalberti, E. (1979). Propolis: a review. Bee world, 60(2): 59-84.
  • Ghosh, S. and Bhattacharjee, P. (2014). Supercritical carbon dioxide extract of Ocimum sanctum improves nutraceutical properties of ice cream. Nutrafoods, 13(2): 69-78.
  • Gülçin, Ì., Şat, İ. G., Beydemir, Ş., Elmastaş, M. and Küfrevioǧlu, Ö. İ. (2004). Comparison of antioxidant activity of clove (Eugenia caryophylata Thunb) buds and lavender (Lavandula stoechas L.). Food chemistry, 87(3): 393-400.
  • Güler, G., Şen, A., Korkmaz Turgud, F., Tahtabiçen, E., Ağma Okur, A. and Şamlı, H. E. (2022). Effects of propolis extract coating on shelf life and quality parameters of eggs obtained from free-range hens. Journal of Tekirdag Agricultural Faculty, 19(1): 89-100.
  • Gürsel, A. ve Karacabey, A. (1998). Dondurma Teknolojisine İlişkin Hesaplamalar, Reçeteler ve Kalite Kontrol Testleri. Ankara University Publications, 172 pages.
  • Güven, M., Karaca, O. B. and Yaşar, K. (2010). Effects of using different emulsifiers on properties of ice cream in production of low fat Kahramanmaraş type ıce cream. Gıda, 35(2): 97-104.
  • Irigoiti, Y., Navarro, A., Yamul, D., Libonatti, C., Tabera, A. and Basualdo, M. (2021). The use of propolis as a functional food ingredient: A review. Trends in Food Science & Technology, 115: 297-306.
  • Kamiloglu, S., Serali, O., Unal, N. and Capanoglu, E. (2013). Antioxidant activity and polyphenol composition of black mulberry (Morus nigra L.) products. Journal of Berry Research, 3(1): 41-51.
  • Karaman, S., Toker, Ö. S., Yüksel, F., Çam, M., Kayacier, A. and Dogan, M. (2014). Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration. Journal of dairy Science, 97(1): 97-110.
  • Karaman, S., Yilmaz, M. T. and Kayacier, A. (2011). Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties. Food Hydrocolloids, 25(5): 1319-1326.
  • Kavaz, A., Yüksel, M. and Dağdemir, E. (2016). Determination of certain quality characteristics, thermal and sensory properties of ice creams produced with dried Besni grape (Vitis vinifera L.). International Journal of Dairy Technology, 69(3): 418-424.
  • Korkmaz, I. O., Bilici, C. and Korkmaz, S. (2021). Sensory, pH, synaeresis, water-holding capacity, and microbiological changes in homemade yogurt prepared with maca (Lepidium meyenii) powder and propolis extract. International Journal of Gastronomy and Food Science, 23: 100291.
  • Koyun, A. (2009). Replacement of skim milk powder with whey protein concentrate in ındustrial ıce cream production, determination of usage this rate in ıce cream. (MSc. Thesis) Namık Kemal University, Tekirdağ.
  • Kumova, U. (2002). An important bee product: Propolis. Uludağ Arıcılık Dergisi, 2(2): 10-24.
  • Kurultay, Ş., Öksüz, Ö. and Gökçebağ, Ö. (2010). The influence of different total solid, stabilizer and overrun levels in industrial ice cream production using coconut oil. Journal of Food Processing and Preservation, 34: 346-354.
  • Luis-Villaroya, A., Espina, L., García-Gonzalo, D., Bayarri, S., Pérez, C. and Pagán, R. (2015). Bioactive properties of a propolis-based dietary supplement and its use in combination with mild heat for apple juice preservation. International Journal of Food Microbiology, 205: 90-97.
  • Marcucci, M. C. (1995). Propolis: chemical composition, biological properties and therapeutic activity. Apidologie, 26(2): 83-99.
  • Mironova, I. V., Galieva, Z.A., Konovalov, S. A., Bychkova, T. S., Baydan, D. V. and Rozhkov, K. A. (2020). Enrichment of milk ice cream with bee products. Conference Biotechnology in the Agro-Industrial Complex and Sustainable Environmental Management 22 October 2020, Veliky Novgorod, Russian Federation. In IOP Conference Series: Earth and Environmental Science, Vol. 613, No. 1, p. 012082, IOP Publishing.
  • Or, F. (2009). A research on the evaluation of microbiological quality of plain ice-cream which is produced in accordance with Kahramanmaraş style produced in Kahramanmaraş. (MSc. Thesis) Çukurova University, Adana.
  • Oyaizu, M. (1986). Studies on product of browning reaction prepared from glucose amine. Japanese Journal of Nutrition, 44: 307-315.
  • Ozdal, T., Sari-Kaplan, G., Mutlu-Altundag, E., Boyacioglu, D. and Capanoglu, E. (2018). Evaluation of Turkish propolis for its chemical composition, antioxidant capacity, anti-proliferative effect on several human breast cancer cell lines and proliferative effect on fibroblasts and mouse mesenchymal stem cell line. Journal of Apicultural Research, 57(5): 627-638.
  • Öztürk, A. (1969). Research on the Making and General Characteristics of Ice Cream Processed in Ankara. No: 341, Ankara University, Ankara.
  • Santos, M. S., Estevinho, L. M., Carvalho C. A. L., Morais, J. S., Conceição, A. L. S., Paula, V. B., Magalhães‐Guedes, K. and Almeida, R. C. C. (2019). Probiotic yogurt with Brazilian red propolis: physicochemical and bioactive properties, stability, and shelf life. Journal of Food Science, 84(12): 3429-3436.
  • Santos, M. S., Estevinho, L. M., de Carvalho, C. A. L., da Silva Conceição, A. L. and de Castro Almeida, R. C. (2020). Rheological and sensorial evaluation of yogurt incorporated with red propolis. Journal of Food Science and Technology, 57(3): 1080-1089.
  • Shimada, K., Fujikawa, K., Yahara, K. and Nakamura, T. (1992). Antioxidative properties of xanthin on autoxidation of soybean oil in cyclodextrin emulsion. Journal of Agricultural and Food Chemistry, 40: 945-948. Shori, A. and Baba, A. (2013). Antioxidant activity and inhibition of key enzymes linked to type-2 diabetes and hypertension by Azadirachta indica-yogurt. Journal of Saudi Chemical Society, 17(3): 295-301.
  • Sowmya, S., Gujjari, A., Mruthunjaya, K., Padmanabhan, T., Anupama, C., Sushma, R. and Gaekwad, S. (2019). Antioxidant and antimicrobial activity of propolis. Journal of Evolution of Medical and Dental Sciences, 8(2): 152-154.
  • Şen, M. (2016). Determination of the characteristics of saleps obtained from orchids collected from various areas in Turkey and investigation of their effects on the product quality of traditionally made Maraş style ice cream. (PhD. Thesis), Namık Kemal University, Tekirdağ.
  • Tekinsen, C. and Karacabey, A. (1984). The effect of some stabilizer mixtures on the physical and organoleptic content of Kahramanmaraş type ice cream. Project #: VHAG–594, The Scientific and Technological Research Council of Türkiye, TÜBİTAK, Ankara.
  • Tekinşen, C. (2008). Dondurma: temel bilgiler, teknoloji, kalite kontrolü: Selçuk Üniversitesi Basımevi. Tekinşen, K. K., Güner, A. and Gürkan, U. (2011). The possible usage of konjac gum in ice-cream production. Eurasian Journal of Veterinary Sciences, 27(4): 199-206.
  • Yaşar, K. and Şahan, N. (2008). Effects of Honey and Molasses Usage on Physical and Sensory Properties of Kahramanmaraş-Type Ice Creams. Türkiye 10. Gıda Kongresi, 795-798.
  • Yaşlı, B. (2010). The effect of coaservation encapsulation on the survival rate of Lactobacillus acidophilus KPb1 and Lactobacillus reuteri NRRL B-14171 added in ice cream. (MSc. Thesis) Abant İzzet Baysal University, Bolu.
  • Yucel, B., Topal, E. and Kosoglu, M. (2017). Bee products as functional food (Chapter 2). In: Superfood and Functional Food-An Overview of Their Processing and Utilization, Eds: Waisundara, V., Shiomi, N.: 15-33.

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

Year 2023, Volume: 20 Issue: 2, 361 - 373, 22.05.2023

Serdar Mehmetoğlu Zekai Tarakçı

https://doi.org/10.33462/jotaf.1115182

Abstract

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.

Keywords

Antioxidant activity Functional food Ice cream Propolis Sensory Texture

Project Number

B-1840

References

  • Açu, M., Kinik, Ö. and Yerlikaya, O. (2017). Functional properties of probiotic ice cream produced from goat's milk. Carpathian Journal of Food Science & Technology, 9(4): 86-100.
  • Ahmad, I., Khalique, A., Junaid, M., Shahid, M. Q., Imran, M. and Rashid, A. A. (2020). Effect of polyphenol from apple peel extract on the survival of probiotics in yoghurt ice cream. International Journal of Food Science & Technology, 55(6): 2580-2588.
  • Aliyev, C. (2006). The effect of kefir and blueberry on the physicochemical, sensory and microbiological properties of ice cream. (MSc. Thesis) Ondokuz Mayıs University, Samsun.
  • Antepüzümü, F. (2005). Effect of using honey and glucose syrup on the qualities of Kahramanmaraş type ice cream. (MSc. Thesis) Çukurova University, Adana.
  • Apaydin, H. and Gümüş, T. (2018). Inhibitory effect of propolis (bee gum) against staphylococcus aureus bacteria isolated from instant soups. Journal of Tekirdag Agricultural Faculty, 15(1): 67-75.
  • AOAC (2013). Total Solids in Ice Cream and Frozen Desserts. In (Vol. 941.08).
  • Atsan, E. and Çağlar, A. (2008). The effect of different levels of stabilizers on some physical and organoleptic parameters of ice cream. Research in Agricultural Sciences, 39(2): 195-200.
  • Bakır, E. (2015). A Study on the use of probiotic bacteria in ıce cream production. (MSc. Thesis) Kahramanmaraş Sütçü İmam University, Kahramanmaraş.
  • Brown, R. (1989). Hive products: pollen, propolis and royal jelly. Bee world, 70(3): 109-117.
  • Cheng, P. C. and Wong, G. (1996). Honey bee propolis: prospects in medicine. Bee world, 77(1): 8-15.
  • Dağlı, A. (2006). Using of whey powder in the production of frozen yoghurt. (MSc. Thesis) Ankara University, Ankara.
  • Deblock-Bostyn, G. (1982). L’Abeille et ses produits. Bulletin de la Société de pharmacie de Bordeaux, 38: 181-203.
  • Demir Özer, E. (2021). The effects of propolis and nisin on Listeria monocytogenes in contaminated ice cream. Journal of Food Processing and Preservation, 45(8): e14598.
  • Ghisalberti, E. (1979). Propolis: a review. Bee world, 60(2): 59-84.
  • Ghosh, S. and Bhattacharjee, P. (2014). Supercritical carbon dioxide extract of Ocimum sanctum improves nutraceutical properties of ice cream. Nutrafoods, 13(2): 69-78.
  • Gülçin, Ì., Şat, İ. G., Beydemir, Ş., Elmastaş, M. and Küfrevioǧlu, Ö. İ. (2004). Comparison of antioxidant activity of clove (Eugenia caryophylata Thunb) buds and lavender (Lavandula stoechas L.). Food chemistry, 87(3): 393-400.
  • Güler, G., Şen, A., Korkmaz Turgud, F., Tahtabiçen, E., Ağma Okur, A. and Şamlı, H. E. (2022). Effects of propolis extract coating on shelf life and quality parameters of eggs obtained from free-range hens. Journal of Tekirdag Agricultural Faculty, 19(1): 89-100.
  • Gürsel, A. ve Karacabey, A. (1998). Dondurma Teknolojisine İlişkin Hesaplamalar, Reçeteler ve Kalite Kontrol Testleri. Ankara University Publications, 172 pages.
  • Güven, M., Karaca, O. B. and Yaşar, K. (2010). Effects of using different emulsifiers on properties of ice cream in production of low fat Kahramanmaraş type ıce cream. Gıda, 35(2): 97-104.
  • Irigoiti, Y., Navarro, A., Yamul, D., Libonatti, C., Tabera, A. and Basualdo, M. (2021). The use of propolis as a functional food ingredient: A review. Trends in Food Science & Technology, 115: 297-306.
  • Kamiloglu, S., Serali, O., Unal, N. and Capanoglu, E. (2013). Antioxidant activity and polyphenol composition of black mulberry (Morus nigra L.) products. Journal of Berry Research, 3(1): 41-51.
  • Karaman, S., Toker, Ö. S., Yüksel, F., Çam, M., Kayacier, A. and Dogan, M. (2014). Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration. Journal of dairy Science, 97(1): 97-110.
  • Karaman, S., Yilmaz, M. T. and Kayacier, A. (2011). Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties. Food Hydrocolloids, 25(5): 1319-1326.
  • Kavaz, A., Yüksel, M. and Dağdemir, E. (2016). Determination of certain quality characteristics, thermal and sensory properties of ice creams produced with dried Besni grape (Vitis vinifera L.). International Journal of Dairy Technology, 69(3): 418-424.
  • Korkmaz, I. O., Bilici, C. and Korkmaz, S. (2021). Sensory, pH, synaeresis, water-holding capacity, and microbiological changes in homemade yogurt prepared with maca (Lepidium meyenii) powder and propolis extract. International Journal of Gastronomy and Food Science, 23: 100291.
  • Koyun, A. (2009). Replacement of skim milk powder with whey protein concentrate in ındustrial ıce cream production, determination of usage this rate in ıce cream. (MSc. Thesis) Namık Kemal University, Tekirdağ.
  • Kumova, U. (2002). An important bee product: Propolis. Uludağ Arıcılık Dergisi, 2(2): 10-24.
  • Kurultay, Ş., Öksüz, Ö. and Gökçebağ, Ö. (2010). The influence of different total solid, stabilizer and overrun levels in industrial ice cream production using coconut oil. Journal of Food Processing and Preservation, 34: 346-354.
  • Luis-Villaroya, A., Espina, L., García-Gonzalo, D., Bayarri, S., Pérez, C. and Pagán, R. (2015). Bioactive properties of a propolis-based dietary supplement and its use in combination with mild heat for apple juice preservation. International Journal of Food Microbiology, 205: 90-97.
  • Marcucci, M. C. (1995). Propolis: chemical composition, biological properties and therapeutic activity. Apidologie, 26(2): 83-99.
  • Mironova, I. V., Galieva, Z.A., Konovalov, S. A., Bychkova, T. S., Baydan, D. V. and Rozhkov, K. A. (2020). Enrichment of milk ice cream with bee products. Conference Biotechnology in the Agro-Industrial Complex and Sustainable Environmental Management 22 October 2020, Veliky Novgorod, Russian Federation. In IOP Conference Series: Earth and Environmental Science, Vol. 613, No. 1, p. 012082, IOP Publishing.
  • Or, F. (2009). A research on the evaluation of microbiological quality of plain ice-cream which is produced in accordance with Kahramanmaraş style produced in Kahramanmaraş. (MSc. Thesis) Çukurova University, Adana.
  • Oyaizu, M. (1986). Studies on product of browning reaction prepared from glucose amine. Japanese Journal of Nutrition, 44: 307-315.
  • Ozdal, T., Sari-Kaplan, G., Mutlu-Altundag, E., Boyacioglu, D. and Capanoglu, E. (2018). Evaluation of Turkish propolis for its chemical composition, antioxidant capacity, anti-proliferative effect on several human breast cancer cell lines and proliferative effect on fibroblasts and mouse mesenchymal stem cell line. Journal of Apicultural Research, 57(5): 627-638.
  • Öztürk, A. (1969). Research on the Making and General Characteristics of Ice Cream Processed in Ankara. No: 341, Ankara University, Ankara.
  • Santos, M. S., Estevinho, L. M., Carvalho C. A. L., Morais, J. S., Conceição, A. L. S., Paula, V. B., Magalhães‐Guedes, K. and Almeida, R. C. C. (2019). Probiotic yogurt with Brazilian red propolis: physicochemical and bioactive properties, stability, and shelf life. Journal of Food Science, 84(12): 3429-3436.
  • Santos, M. S., Estevinho, L. M., de Carvalho, C. A. L., da Silva Conceição, A. L. and de Castro Almeida, R. C. (2020). Rheological and sensorial evaluation of yogurt incorporated with red propolis. Journal of Food Science and Technology, 57(3): 1080-1089.
  • Shimada, K., Fujikawa, K., Yahara, K. and Nakamura, T. (1992). Antioxidative properties of xanthin on autoxidation of soybean oil in cyclodextrin emulsion. Journal of Agricultural and Food Chemistry, 40: 945-948. Shori, A. and Baba, A. (2013). Antioxidant activity and inhibition of key enzymes linked to type-2 diabetes and hypertension by Azadirachta indica-yogurt. Journal of Saudi Chemical Society, 17(3): 295-301.
  • Sowmya, S., Gujjari, A., Mruthunjaya, K., Padmanabhan, T., Anupama, C., Sushma, R. and Gaekwad, S. (2019). Antioxidant and antimicrobial activity of propolis. Journal of Evolution of Medical and Dental Sciences, 8(2): 152-154.
  • Şen, M. (2016). Determination of the characteristics of saleps obtained from orchids collected from various areas in Turkey and investigation of their effects on the product quality of traditionally made Maraş style ice cream. (PhD. Thesis), Namık Kemal University, Tekirdağ.
  • Tekinsen, C. and Karacabey, A. (1984). The effect of some stabilizer mixtures on the physical and organoleptic content of Kahramanmaraş type ice cream. Project #: VHAG–594, The Scientific and Technological Research Council of Türkiye, TÜBİTAK, Ankara.
  • Tekinşen, C. (2008). Dondurma: temel bilgiler, teknoloji, kalite kontrolü: Selçuk Üniversitesi Basımevi. Tekinşen, K. K., Güner, A. and Gürkan, U. (2011). The possible usage of konjac gum in ice-cream production. Eurasian Journal of Veterinary Sciences, 27(4): 199-206.
  • Yaşar, K. and Şahan, N. (2008). Effects of Honey and Molasses Usage on Physical and Sensory Properties of Kahramanmaraş-Type Ice Creams. Türkiye 10. Gıda Kongresi, 795-798.
  • Yaşlı, B. (2010). The effect of coaservation encapsulation on the survival rate of Lactobacillus acidophilus KPb1 and Lactobacillus reuteri NRRL B-14171 added in ice cream. (MSc. Thesis) Abant İzzet Baysal University, Bolu.
  • Yucel, B., Topal, E. and Kosoglu, M. (2017). Bee products as functional food (Chapter 2). In: Superfood and Functional Food-An Overview of Their Processing and Utilization, Eds: Waisundara, V., Shiomi, N.: 15-33.
There are 45 citations in total.

Details

Primary Language English
Journal Section Articles
Authors

Serdar Mehmetoğlu 0000-0001-7787-0707

Zekai Tarakçı 0000-0002-3828-3232

Project Number B-1840
Early Pub Date May 8, 2023
Publication Date May 22, 2023
Submission Date May 11, 2022
Acceptance Date January 18, 2023
Published in Issue Year 2023 Volume: 20 Issue: 2

Cite

APA Mehmetoğlu, S., & Tarakçı, Z. (2023). Investigation of The Physicochemical Properties of Propolis Added Ice Creams During Storage. Tekirdağ Ziraat Fakültesi Dergisi, 20(2), 361-373. https://doi.org/10.33462/jotaf.1115182
AMA Mehmetoğlu S, Tarakçı Z. Investigation of The Physicochemical Properties of Propolis Added Ice Creams During Storage. JOTAF. May 2023;20(2):361-373. doi:10.33462/jotaf.1115182
Chicago Mehmetoğlu, Serdar, and Zekai Tarakçı. “Investigation of The Physicochemical Properties of Propolis Added Ice Creams During Storage”. Tekirdağ Ziraat Fakültesi Dergisi 20, no. 2 (May 2023): 361-73. https://doi.org/10.33462/jotaf.1115182.
EndNote Mehmetoğlu S, Tarakçı Z (May 1, 2023) Investigation of The Physicochemical Properties of Propolis Added Ice Creams During Storage. Tekirdağ Ziraat Fakültesi Dergisi 20 2 361–373.
IEEE S. Mehmetoğlu and Z. Tarakçı, “Investigation of The Physicochemical Properties of Propolis Added Ice Creams During Storage”, JOTAF, vol. 20, no. 2, pp. 361–373, 2023, doi: 10.33462/jotaf.1115182.
ISNAD Mehmetoğlu, Serdar - Tarakçı, Zekai. “Investigation of The Physicochemical Properties of Propolis Added Ice Creams During Storage”. Tekirdağ Ziraat Fakültesi Dergisi 20/2 (May 2023), 361-373. https://doi.org/10.33462/jotaf.1115182.
JAMA Mehmetoğlu S, Tarakçı Z. Investigation of The Physicochemical Properties of Propolis Added Ice Creams During Storage. JOTAF. 2023;20:361–373.
MLA Mehmetoğlu, Serdar and Zekai Tarakçı. “Investigation of The Physicochemical Properties of Propolis Added Ice Creams During Storage”. Tekirdağ Ziraat Fakültesi Dergisi, vol. 20, no. 2, 2023, pp. 361-73, doi:10.33462/jotaf.1115182.
Vancouver Mehmetoğlu S, Tarakçı Z. Investigation of The Physicochemical Properties of Propolis Added Ice Creams During Storage. JOTAF. 2023;20(2):361-73.
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