DETERMINATION OF SOME PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF PLAIN AND FRUITY HONEY POWDERS PRODUCED WITH VACUUM DRYING METHOD

Abstract

In this study, it was aimed that production of plain and fruity honey powder with vacuum drying method by protecting of bioactive components of honey and conversion of honey powders to honey powder beverage mixture to prepare the cold beverage. Some physical, chemical and sensory analyses were performed. The tapped bulk density and volume mean diameter particle size of honey powder samples were between 0.60-0.85 g/cm³ and 79.99-198.88 μm, respectively and the solubility of samples was higher than 90%. The moisture content and activity of samples ranged between 2.77-4.30% and 0.27-0.33, respectively. The diastase numbers of honey and plain honey powder sample were 10.51 and 9.58, respectively. According to sensory analysis results, it was determined that overall evaluation parameter got more than 3 points on the 5-point hedonic scale and the honey powder with strawberry juice was more preferred.

Keywords

• Honey,honey powder,cold beverage,diastase number

VAKUM KURUTMA YÖNTEMİ KULLANILARAK ÜRETİLEN SADE VE MEYVELİ BAL TOZLARININ BAZI FİZİKSEL, KİMYASAL VE DUYUSAL ÖZELLİKLERİNİN BELİRLENMESİ

Abstract

Araştırmada; vakum kurutma yöntemi ile balın biyoaktif bileşenlerini koruyarak sade ve meyveli bal tozu (karadut, çilek ve portakal) üretimi ve üretilen bal tozlarının soğuk içecek hazırlamak için bal tozu karışımlarına dönüştürülmesi amaçlanmıştır. Bal tozu örneklerine; fiziksel, kimyasal ve duyusal analizler yapılmıştır. Bal tozu örneklerinin sıkıştırılmış yığın yoğunluğu ve hacim ağırlıklı ortalama partikül boyutu değerlerinin sırasıyla 0.60-0.85 g/cm³ ve 79.99-198.88 µm ve çözünürlüklerin ise %90 değerinin üzerinde olduğu belirlenmiştir. Bal tozu örneklerinin nem içeriği ve su aktivitesi değerlerinin sırasıyla %2.77-4.30 ve 0.27-0.33 olduğu tespit edilmiştir. Üretimde kullanılan balın ve sade bal tozunun diastaz sayılarının sırasıyla 10.51 ve 9.58 olduğu belirlenmiştir. Duyusal analiz sonucunda, genel beğeni parametresinin 5 puanlık hedonik skala üzerinden 3 değerinin üzerinde puan aldığı ve çilek suyu içeren örneklerin daha çok beğenildiği belirlenmiştir. 

Keywords

• Bal,bal tozu,soğuk içecek,diastaz sayısı

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