Usage of Microencapsulated Pine Propolis in Cupcake Production

Abstract

In this study; It was aimed to research the use of pine propolis extract, whose consumption is limited due to its pungent smell and taste and which has been found to have health benefits, by microencapsulation in the production of cake. The extract obtained as a result of ultrasonic extraction of propolis only from the region of pine trees was microencapsulated with maltodextrin/gum arabic combination. Microencapsulated pine propolis (MÇP) was used in cake production according to the principle of replacing with flour in 4 different ratios (0% [control], 6%, 9%, 15%). In addition to the total phenolic substance and antioxidant activity of the cupcakes produced by adding MÇP, some chemical, textural, physical and sensory properties were determined. As the MÇP ratio increased, the total amount of phenolic matter, antioxidant activity, moisture, protein, oil and ash ratio increased. As the MÇP ratio increased, the crust and crumb L* values of the cakes decreased, and a* and b* values increased. The addition of MÇP had a significant effect (P<0.05) on the textural properties of the cakes and a decrease in the firmness value occurred as the addition ratio increased. In terms of sensory properties, when the MÇP was used at a rate of 6%, no negative effect was found in the cakes, but the use of higher rates caused the taste value to be negatively affected. As a result of the study, it was determined that cakes consumed by people of different age and income groups can be turned into a functional product by using MÇP. It has been determined that up to 6% MÇP can be used in the production of cupcakes without causing any difference in sensory properties.

Keywords

• propolis
• microencapsule
• total phenolic content
• cupcake

Mikroenkapsüle Çam Propolisinin Top Kek Üretiminde Kullanılması

Abstract

Bu çalışmada; keskin kokusu ve tadı nedeniyle tüketimi sınırlı olan ve sağlığa faydası tespit edilen çam propolis ekstraktının mikroenkapsüle edilerek top kek üretiminde kullanılabilirliğinin araştırılması amaçlanmıştır. Sadece çam ağaçlarının bulunduğu Muğla bölgesinden temin edilen propolisin ultrasonik ekstraksiyonu sonucunda elde edilen ekstrakt, maltodekstrin/arap zamkı kombinasyonu ile mikroenkapsüle edilmiştir. Mikroenkapsüle çam propolisi (MÇP) 4 farklı oranda (%0 [kontrol], %6, %9, %15) un ile yer değiştirme prensibine göre kek formülasyonuna ilave edilmiştir. MÇP ilave edilerek üretilen top keklerin toplam fenolik madde ve antioksidan aktivite değerlerinin yanı sıra bazı kimyasal, tekstürel, fiziksel ve duyusal özellikleri incelenmiştir. MÇP ilave edilme oranının artmasıyla kek örneklerinin toplam fenolik madde, antioksidan aktivite değeri, nem, protein, yağ ve kül içerikleri artmış, kabuk ve iç L* değeri azalmış, a* ve b* değerinde artış meydana gelmiştir. MÇP ilavesi keklerin tekstürel özelliklerine önemli düzeyde (P<0.05) etki etmiş ve ilave edilme oranının artmasıyla sertlik değerinde azalma meydana gelmiştir. Duyusal özelliklerde ise MÇP’nin %6 oranında kullanılması top keklerde olumsuz bir etki yaratmamış ancak daha yüksek oranlarda kullanılması beğeni değerini olumsuz etkilemiştir. Çalışma sonucunda farklı yaş grupları ve gelir düzeyine sahip kişiler tarafından sevilerek tüketilen top keklerin fonksiyonel bir ürün haline getirilebilmesi için %6 seviyesine kadar MÇP’nin duyusal özelliklerde bir olumsuzluğa yol açmadan top kek üretiminde kullanılabileceği tespit edilmiştir.

Keywords

• Propolis
• mikroenkapsül
• top kek
• toplam fenolik madde

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