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

Year 2018, , 432 - 445, 09.04.2018

Mustafa Erbas , Ceren Mutlu

https://doi.org/10.15237/gida.GD17113

Cited By: 1

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

References

• Aazza, S., Lyoussi, B., Antunes, D., Miguel, M. G. (2014). Physicochemical characterization and antioxidant activity of 17 commercial Moroccan honeys. Int J Food Sci Nutr 65(4): 449-457.
• Anonim (2012). Türk Gıda Kodeksi Bal Tebliği (2012/58). Gıda Tarım ve Hayvancılık Bakanlığı. 27 temmuz 2012 tarih ve 28366 sayılı Resmi Gazete, Ankara.
• Babacan, S., A. Rand, G. (2007). Characterization of honey amylase. J Food Sci 72(1): C050-C055.
• Beristain, C. I., Garcı́a, H. S., Vernon-Carter, E. J. (2001). Spray-dried encapsulation of cardamom (Elettaria cardamomum) essential oil with mesquite (Prosopis juliflora) gum. LWT - Food Sci Technol 34(6): 398-401.
• Bogdanov, S., Martin, P., Lullmann, C. (2002). Harmonised methods of the international honey commission. Swiss Bee Research Centre, FAM, Liebefeld, Switzerland, 62 p.
• Can, Z., Yildiz, O., Sahin, H., Turumtay, E. A., Silici, S., Kolayli, S. (2015). An investigation of Turkish honeys: their physico-chemical properties, antioxidant capacities and phenolic profiles. Food Chem 180: 133-141.
• Cemeroğlu, B. S. (2013a). Gıda analizleri. Bizim Grup Basımevi, Ankara, Türkiye, 480 s. ISBN:978-605-63419-3-9.
• Cemeroğlu, B. S. (2013b). Meyve ve Sebze İşleme Teknolojisi (1. cilt). Bizim Grup Basımevi, Ankara, Türkiye, 707 s. ISBN:978-605-63419-0-8.
• Collado-Fernandez, M., Gonzalez-Sanjosé, M., Pino-Navarro, R. (2000). Evaluation of turbidity: correlation between Kerstez turbidimeter and nephelometric turbidimeter. Food Chem 71(4): 563-566.
• Cui, Z.-W., Sun, L.-J., Chen, W., Sun, D.-W. (2008). Preparation of dry honey by microwave–vacuum drying. J Food Eng 84(4): 582-590.
• da Silva, P. M., Gauche, C., Gonzaga, L. V., Costa, A. C. O., Fett, R. (2016). Honey: chemical composition, stability and authenticity. Food Chem 196: 309-323.
• Fuchs, M., Turchiuli, C., Bohin, M., Cuvelier, M. E., Ordonnaud, C., Peyrat-Maillard M. N., Dumoulin, E. (2006). Encapsulation of oil in powder using spray drying and fluidised bed agglomeration. J Food Eng 75(1): 27-35.
• Islam, A., Khalil, I., Islam, N., Moniruzzaman, M., Mottalib, A., Sulaiman, S. A., Gan, S. H. (2012). Physicochemical and antioxidant properties of Bangladeshi honeys stored for more than one year. BMC Complem Altern M 12(1): 1.
• Islam, M., Kitamura, Y., Yamano, Y., Kitamura, M. (2016). Effect of vacuum spray drying on the physicochemical properties, water sorption and glass transition phenomenon of orange juice powder. J Food Eng 169: 131-140.
• Karabagias, I. K., Vavoura, M. V., Nikolaou, C., Badeka, A. V., Kontakos, S., Kontominas, M. G. (2014). Floral authentication of Greek unifloral honeys based on the combination of phenolic compounds, physicochemical parameters and chemometrics. Food Res Int 62: 753-760.
• Khalilian Movahhed, M., Mohebbi, M. (2015). Spray drying and process optimization of carrot–celery juice. J Food Process Pres 40(2016): 212-225.
• Kreissl, H. T., Nakagawa, K., Peng, Y.-K., Koito, Y., Zheng, J., Tsang, S. C. E. (2016). Niobium oxides: correlation of acidity with structure and catalytic performance in sucrose conversion to 5-hydroxymethylfurfural. J Catal 338: 329-339.
• Küçük, M., Kolaylı, S., Karaoğlu, Ş., Ulusoy, E., Baltacı, C., Candan, F., (2007). Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chem 100(2): 526-534.
• Liu, R. H. (2013). Health-promoting components of fruits and vegetables in the diet. Adv Nutr 4(3): 384S-392S.
• Nile, S. H., Park, S. W. (2014). Edible berries: bioactive components and their effect on human health. Nutrition 30(2): 134-144.
• Nurhadi, B., Andoyo, R., Indiarto, R. (2012). Study the properties of honey powder produced from spray drying and vacuum drying method. Int Food Res J 19(3): 907-912.
• Onoğur-Altuğ, T. (2009). Gıda Katkı Maddeleri. Sidas Medya, İzmir, Türkiye, 271s. ISBN: 9759740801.
• Pedroso, D. d. L., Thomazini, M., Heinemann, R. J. B., Favaro-Trindade, C. S. (2012). Protection of Bifidobacterium lactis and Lactobacillus acidophilus by microencapsulation using spray-chilling. Int Dairy J 26(2): 127-132.
• Ram, A. K. (2011). Production of spray-dried honey powder and its application in bread. Faculty of the Louisiana State University, Master of Science In The Department of Food Science, Louisiana, USA, 83 p.
• Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., and Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio Med 26(9): 1231-1237.
• Rufin-Henares, J. A., Delgado-Andrade, C., Morales, F. J. (2006). Application of a fast high-performance liquid chromatography method for simultaneous determination of furanic compounds and glucosylisomaltol in breakfast cereals. J AOAC Int 89(1): 161-165.
• Sahu, J. K. (2008). The effect of additives on vacuum dried honey powder properties. Int J Food Eng 4(8).
• Saikia, S., Mahnot, N. K., Mahanta, C. L. (2015). Effect of Spray drying of four fruit juices on physicochemical, phytochemical and antioxidant properties. J Food Process Pres 39(6): 1656-1664.
• Samborska, K., Gajek, P., Kamińska-Dwórznicka, A. (2015). Spray drying of honey: the effect of drying agents on powder properties. Pol J F Nutr Sci 65(2): 109-118.
• Sancho, M. T., Pascual‐Maté, A., Rodríguez‐Morales, E. G., Osés, S. M., Escriche, I., Periche, Á., Fernández‐Muiño, M. A. (2016). Critical assessment of antioxidant‐related parameters of honey. Int J Food Sci Technol 51(1): 30-36.
• Shi, Q., Fang, Z., Bhandari, B. (2013). Effect of addition of whey protein isolate on spray-drying behavior of honey with maltodextrin as a carrier material. Dry Technol 31(13-14): 1681-1692.
• Simsek, A., Bilsel, M., Goren, A. C. (2012). 13 C/12 C pattern of honey from Turkey and determination of adulteration in commercially available honey samples using EA-IRMS. Food Chem 130(4): 1115-1121.
• Socha, R., Juszczak, L., Pietrzyk, S., Gałkowska, D., Fortuna, T., Witczak, T. (2011). Phenolic profile and antioxidant properties of Polish honeys. Int J Food Sci Technol 46(3): 528-534.
• Solayman, M., Islam, M., Paul, S., Ali, Y., Khalil, M., Alam N., Gan, S. H. (2016). Physicochemical properties, minerals, trace elements, and heavy metals in honey of different origins: a comprehensive review. Compr Rev Food Sci 15(1): 219-233.
• Suhag, Y., Nand,a V. (2016). Evaluation of different carrier agents with respect to physico‐chemical, functional and morphological characteristics of spray dried nutritionally rich honey powder. J Food Process Pres 40(2016): 1429-1437.
• Şahin-Nadeem, H., Dinçer, C., Torun, M., Topuz, A., Özdemir, F. (2013). Influence of inlet air temperature and carrier material on the production of instant soluble sage (Salvia fruticosa Miller) by spray drying. LWT-Food Sci Technol 52(1): 31-38.
• Tajchakavit, S., Boye, J. I., Couture, R. (2001). Effect of processing on post-bottling haze formation in apple juice. Food Res Int 34(5): 415-424.
• Tornuk, F., Karaman, S., Ozturk, I., Toker, O. S., Tastemur, B., Sagdic, O., Dogan, M., Kayacier, A. (2013). Quality characterization of artisanal and retail Turkish blossom honeys: determination of physicochemical, microbiological, bioactive properties and aroma profile. Ind Crop Prod 46: 124-131.