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

Year 2018, Volume: 43 Issue: 3, 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

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