TY  - JOUR
T1  - Dondurarak kurutulmuş bal tozu üretimi; fizikokimyasal ve teknolojik özelliklerinin belirlenmesi
TT  - Production of freeze-dried honey powder; determination of its physicochemical and technological properties
AU  - Yanardağ Karabulut, Şeyda
AU  - Kaynarca, Gülce Bedis
AU  - Şanlıdere Aloğlu, Hatice
AU  - Uran, Harun
PY  - 2025
DA  - July
Y2  - 2025
DO  - 10.28948/ngumuh.1660966
JF  - Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi
JO  - NÖHÜ Müh. Bilim. Derg.
PB  - Niğde Ömer Halisdemir Üniversitesi
WT  - DergiPark
SN  - 2564-6605
SP  - 865
EP  - 873
VL  - 14
IS  - 3
LA  - tr
AB  - 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.
KW  - Bal tozu
KW  - dondurarak kurutma
KW  - peynir altı suyu protein izolatı
KW  - maltodekstrin
KW  - sığır jelatini
N2  - 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.
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UR  - https://doi.org/10.28948/ngumuh.1660966
L1  - https://dergipark.org.tr/tr/download/article-file/4704678
ER  -