Dondurarak kurutulmuş bal tozu üretimi; fizikokimyasal ve teknolojik özelliklerinin belirlenmesi

Year 2025, Volume: 14 Issue: 3, 1 - 1

Şeyda Yanardağ Karabulut , Gülce Bedis Kaynarca , Hatice Şanlıdere Aloğlu , Harun Uran

https://doi.org/10.28948/ngumuh.1660966

Abstract

En yüksek bal içeriğine, en yüksek verime ve aynı zamanda iyi fizikokimyasal ve teknolojik özelliklere sahip bal tozu elde etmek için üç farklı taşıyıcı ajan (peynir altı suyu protein izolatı, maltodekstrin ve sığır jelatini) iki farklı bal: taşıyıcı oranı (60:40 ve 70:30) ve üç farklı besleme katı konsantrasyon oranı (%20, %30 ve %40 bal+taşıyıcı) parametreleri kullanılarak çalışılmıştır. Dondurarak kurutulmuş (liyofilize) örneklerde, düşük su aktivitesi (0.238), nem (%2.78), higroskopi (%13.05), Hausner oranı (HR) (1.049), Carr indeks (CI) (4.651) ve yüksek çözünürlük (32.5 saniye) parametreleri en iyi olan örnek, besleme çözeltisinin katı konsantrasyonunun (bal + taşıyıcı) %30 olduğu, bal:taşıyıcı oranının ise 60:40 olduğu formülasyonda taşıyıcı olarak maltodekstrinin kullanıldığı örnek grubu olarak belirlenmiştir. Higroskopitesi oldukça yüksek bir ürün olan balın taşıma, muhafaza ve ürün formülasyonlarında kullanılabilirliğini geliştirmek için toz formuna dönüştürülmesi önemlidir. Bu çalışma ile geliştirilen toz ürünlerin sütlü tatlılar, unlu mamüller ve şekerleme formülasyonlarında sakkaroza alternatif olabileceği düşünülmektedir.

Keywords

Bal tozu, dondurarak kurutma, peynir altı suyu protein izolatı, maltodekstrin, sığır jelatini

Ethical Statement

Bu çalışmada herhangi bir insan veya hayvan deneyi yapılmamıştır.

Supporting Institution

Kırklareli Üniversitesi Gıda İhtisaslaşma Koordinatörlüğü

Project Number

BKOP_01

Thanks

Bu çalışma, Cumhurbaşkanlığı Strateji ve Bütçe Başkanlığı tarafından finanse edilen ve Yüksek Öğretim Kurumu tarafından koordine edilen Bölgesel Kalkınma Odaklı Misyon Farklılaşması ve İhtisaslaşma Programı kapsamında Kırklareli Üniversitesi Gıda İhtisaslaşma Koordinatörlüğü tarafından BKOP_01 nolu proje ile desteklenmiştir.

Production of freeze-dried honey powder; determination of its physicochemical and technological properties

Abstract

In order to obtain honey powder with the highest honey content, the highest yield, and simultaneously good physicochemical and technological properties, three different carrier agents (whey protein isolate, maltodextrin, and bovine gelatin), two different honey-to-carrier ratios (60:40 and 70:30), and three different feed solid concentration ratios (20%, 30%, and 40% honey + carrier) were investigated. Among the freeze-dried (lyophilized) samples, the formulation in which maltodextrin was used as the carrier agent, with a feed solution solid concentration (honey + carrier) of 30% and a honey-to-carrier ratio of 60:40, was determined to be the optimal group. This formulation exhibited the best parameters, including low water activity (0.238), moisture content (2.78%), hygroscopicity (13.05%), Hausner ratio (HR) (1.049), Carr index (CI) (4.651), and high solubility (32.5 seconds). Given that honey is a highly hygroscopic product, its conversion into powder form is crucial for improving its transportation, storage, and usability in product formulations. The honey powder developed in this study is considered a potential alternative to sucrose in dairy desserts, bakery products, and confectionery formulations.

Keywords

Honey powder, freeze-drying, whey protein isolate, maltodextrin, bovine gelatine

Project Number

BKOP_01

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