Mikroenkapsüle Çam Propolisinin Top Kek Üretiminde Kullanılması

Yıl 2021, , 1205 - 1217, 01.06.2021

Sultan Acun , Hülya Gül

https://doi.org/10.21597/jist.855038

Cited By: 2

Öz

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.

Anahtar Kelimeler

Propolis, mikroenkapsül, top kek, toplam fenolik madde

Destekleyen Kurum

Süleyman Demirel Üniversitesi Bilimsel Araştırma Projeleri (SDÜ-BAP) Koordinasyon Birimi

Proje Numarası

FDK-2019-6924

Teşekkür

Bu çalışma Süleyman Demirel Üniversitesi Bilimsel Araştırma Projeleri (SDÜ-BAP) Koordinasyon Birimi tarafından FDK-2019-6924 nolu proje ile desteklenmiştir.

Usage of Microencapsulated Pine Propolis in Cupcake Production

Öz

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.

Anahtar Kelimeler

propolis, microencapsule, total phenolic content, cupcake

Proje Numarası

FDK-2019-6924

Kaynakça

• Abdul Manaf M, Othman NA, Harith S, Wan Ishak WR, 2017. Thermal Properties of Batter and Crumb Structure of Muffin Incorporated with Persea Americana Puree. Journal of Culinary Science and Technology, 15(3), 259-271.
• Acun S, Gül H, 2020. Fonksiyonel Bir ürün Olan Propolisin Sağlık Üzerine Etkisi. Uludag Bee Journal, 20(2), 189-208.
• Akesowan A, 2009. Quality of reduced-Fat Chiffon Cakes Prepared with Erythritol-Sucralose as Replacement for Sugar. Pakistan Journal of Nutrition, 8(9), 1383-1386.
• Aliyazıcıoğlu R, Sahin H, Erturk O, Ulusoy E, Kolayli S, 2013. Properties of Phenolic Composition and Biological Activity of Propolis From Turkey. International Journal of Food Properties, 16(2), 277-287.
• Andersson, M, 2016. Protein Enriched Foods and Healthy Ageing: Effects of Almond Flour, Soy Flour and Whey Protein Fortification on Muffin Characteristics, Science partner, 1-23.
• Anonim, 2003. Yemeklik tuz standardı. TS 933 Ankara Türkiye. TSE. 2007b. Süt Tozu Standardı. TS 1329 Ankara Türkiye.
• Anonim, 2007. Süt tozu Standardı. TS 1329 Ankara Türkiye.
• Anonim, 2008. Hazır Kekler- Sade Çeşnili ve Dolgulu Standardı. TS 13375 Ankara Türkiye.
• Anonim, 2009. Pastörize Sıvı Tavuk Yumurtası Standardı. TSE K 63 Ankara Türkiye.
• Anonim, 2013. Türk Gıda Kodeksi, Buğday Unu Tebliği. (Tebliğ No:28606), https://www.resmigazete.gov.tr/eskiler/2013/04/20130402-7.htm (Erişim Tarihi: 22.02.2021)
• Anonim, 2014. Yemeklik Margarin Standardı. TS 2812 Ankara Türkiye.
• Anonim, 2017. Beyaz Şeker Sakaroz Standardı. TS 861 Ankara Türkiye.
• Anonim, 2019. Kabartma Tozu-Hamur İçin Standardı. TS 9053 Ankara Türkiye.
• Anonymous, 1990. Fat in Foods - Chloroform-Methanol Extraction Method (983.23) Official Methods of Analysis, Association of Official Analytical Chemists, 15th edition, Washington DC, 1990.
• Anonymous, 2000a. American Association of Cereal Chemists Approved Methods of Cereal Chemists. 11th Edition The Association, St, Paul, MN, USA.
• Anonymous, 2000b. Total Kjeldahl Nitrojen (950.36) Official Methods of Analysis, Association of Official Analytical Chemists, 15th edition, Washington DC, 2000.
• Ashoori, MH, Movahed, S, Eyvazzadeh, O, 2020. Effect of Date Sap and Glucose Syrup as Replacement of Sucrose on Qualitative Properties of Muffin Cake. Food Science and Technology, 16(97), 51-61.
• Ataman Ç, Gül H, 2020. Leblebi Üretiminde Yan Ürün Olarak Açığa Çıkan Kırık Leblebi Ununun Mufin Kalitesi Üzerine Etkisi. Black Sea Journal of Agriculture, 11-12.
• Baltacıoğlu C, Uyar M, 2017. Kabak (Cucubita peopo L.) Tozunun Kek Üretiminde Potansiyel Kullanımı ve Kek Kalite Parametrelerine Etkisi. Akademik Gıda, 15(3), 274-290. https://doi.org/10.24323/akademik-gida.345267
• Bayram NE, 2015. Hakkâri Bölgesi Propolislerinin Botanik Orijininin ve Kimyasal İçeriğinin Saptanması, İstanbul Üniversitesi Fen Bilimleri Enstitüsü, Doktora Tezi, 222 s., İstanbul.
• Berretta AA, Silveira MAD, Capcha, JMC, De Jong D, 2020. Propolis and Its Potential Against SARS-CoV-2 Infection Mechanisms and COVID-19 Disease. Biomedicine and Pharmacotherapy, 110622.
• Bogdanov S, 2017. Propolis. Composition, Health, Medicine. A Review. Bee Product Science. Chapter 1.
• Catchpole O, Mitchell K, Bloor S, Davis P, Suddes A, 2018. Anti-gastrointestinal Cancer Activity of Cyclodextrin-Encapsulated Propolis. Journal of Functional Foods, 41,1-8. https://doi.org/10.1016/j.jff.2017.12.023
• Chahdoura H, Chaouch MA, Chouchéne W, Chahed A, Achour S, Adouni K, Mosbaha H, Majdoubb H, Flaminid G, Achour L, 2018. Incorporation of Opuntia Macrorhiza Engelm in Cake-Making: Physical And Sensory Characteristics. LWT - Food Science And Technology, 90: 15-21.
• Chen YW, Ye SR, Ting C, Yu YH, 2018. Antibacterial Activity of Propolins from Taiwanese Green Propolis. Journal of Food and Drug Analysis, 26(2), 761-768.
• Cunha I, Sawaya AC, Caetano FM, Shimizu MT, Marcucci M.C., Drezza FT, Carvalho PDO, 2004. Factors That Influence The Yield And Composition Of Brazilian Propolis Extracts. Journal Of The Brazilian Chemical Society, 15(6), 964-970.
• Demir MK, Kılınç M, 2019. Bal tozu İkamesinin Kek Kalitesi Üzerine Etkisi. Necmettin Erbakan Üniversitesi Fen ve Mühendislik Bilimleri Dergisi, 1(1), 53-58.
• Doğan N, Hayoğlu İ, 2012. Propolis ve Kullanım Alanları. Harran Tarım ve Gıda Bilimleri Dergisi, 16(3), 39-48.
• Dorman HJD, Peltoketo A, Hiltunen R, Tikkanen MJ, 2003. Characterisation of the Antioxidant Properties of De-Odourised Aqueous Extracts From Selected Lamiaceae Herbs. Food Chemistry 83: 255-62.
• El-Seedi HR, Khalifa SAM, El-Wahed AA, Gao R, Guo Z, Abbas G, 2020. Honeybee Products: An Updated Rewiew of Neurological Actions. Trends in Food Science and Technology, 101,17-27. https://doi.org/10.1016/j.tifs.2020.04.026
• Engür T., 2007. Kayseri Propolisinin Kimyasal Yapısı ve Standardizasyonu. Erciyes Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, 47s, Kayseri.
• Escriche I, Juan-Borrás M, 2018. Standardizing the Analysis of Phenolic Profile in Propolis. Food Research International, 106, 834-841.
• Gao J, Brennan MA, Mason SL, Brennan CS, 2016. Effect of Sugar Replacement with Stevianna and Inulin on the Texture and Predictive Glycaemic Response of Muffins. International Journal of Food Science and Technology, 51(9), 1979-1987.
• Gargouri W, Kammiun R, Elleuche M, Tlili M, Kechaou N, Ghoul-Mazgar S, 2020. Effect of Xylitol Chewing Gum Enriched With Propolis on Dentin Remineralization in Vitro. Archives of Oral Biology, 112.
• Gerçekaslan K, Boz H, 2018. Keçiboynuzu Unu İlavesinin Kakaolu Kekin Fiziksel Duyusal Ve Tekstürel Özelliklerine Etkisi. Journal Institue Sciene Technology, 8: 95-101.
• Giritlioğlu E, 2017. Kinoa (Chenopodium quinoa willd.) ve Şeker otu (Stevia rebaudiana bertoni) Kullanılarak Yeni Bisküvi ve Kek Formülleri Geliştirme Üzerine Bir Araştırma, Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, 97s, Osmaniye.
• Goswami D, Gupta RK, Mrıula D, Sharma M, Syagı SK, 2015. Barnyard Millet Based Muffins: Physical, Texturaland Sensory Properties. Food Science and Tehnology, 64:374-380.
• Grasso S, Liu S, Methven L, 2020. Quality of Muffins Enriched With Upcycled Defatted Sunflower Seed Flour. LWT-Food Science and Technology,, 119, 108893.
• Hochheim S, Guedes A, Faccin-Galhardi L, Rechenchoski DZ, Nozowa C, Linhares RE, Cordova CMM, 2019. Determination of Phenolic Profile by HPLC-ESI-MS/MS, Antioxidant Activity, in Vitro Cytotoxicity and Anti-Herpetic Activity of Propolis From The Brazilan Native Bee Melipona quadrifasciata. Brazilian Journal of Pharmacognosy, Revista Brasileira de Farmacognosia, 29,339-350. https://doi.org /10.1016/j.bjp.2018.12.010
• Işık F, Urgancı Ü, Turan F, 2017. Yaban Mersini İlaveli Muffin Keklerin Bazı Kimyasal, Fiziksel ve Duyusal Özellikleri. Akademik Gıda.15(2), 130-138. https://doi.org/10.24323/akademik-gida.333664
• İpek T, 2017. Farklı Form ve oranlarda Yerfıstığı Ürünleri Kullanılarak Ev ve Sanayi Tipi Kek Üretiminin Optimizasyonu, Osmaniye Korkut Ata Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, 73s, Osmaniye.
• İpek T, Dizlek H, 2018. Farklı Form ve Oranlarda Yerfıstığı Ürünleri Kullanılmasının Top Kek Kalitesine Etkisi. Gıda Dergisi, 43(4): 591-604.
• Kumar V, Dhanjal JK, Kaul SC, Wadhwa R, Sundar D, 2020. Withanone and Caffeic Acid phenethyl Ester Are Predicted To İnteract With Main Protease (Mpro) of SARS-CoV-2 and Inhibit Its Activity. Journal of Biomolecular Structure and Dynamics, (just-accepted), 1-17. https://doi.org/10.1080/07391102.2020.1772108
• Marchetti L, Califano AN, Andrés SC, 2018. Partial replacement of Wheat Flour by Pecan Nut Expeller Meal on Bakery Products. Effect on Muffins Quality. LWT, 95, 85-91.
• Mehmetoğlu S, Tarakçı Z, Demirkol M, Çakıcı N, Güney F, 2017. Gıda Katkı Maddesi Olarak Propolis. Arıcılık Araştırma Dergisi, 9(1), 32-39.
• Moreno MA, Vallejo AM, Ballester AR, Zampini C, Isla MI, López-Rubio A, Fabra MJ, 2020. Antifungal Edible Coatings Containing Argentinian Propolis Extract and Their Application in Raspberries. Food Hydrocolloids, 105973. https://doi.org/10.1016/j.foodhyd.2020.105973
• Najafi Z, Movahhed S, Ahmedi Chenarbon H, 2017. Effect of Citrus Fiber Replacement To Oil and Egg on Some Physicochemical and Organoleptic Proporties of Muffn. Iranian Food Science and Technology Research Journal, 13(4). 458-468.
• Naz S, Imran M, Rauf A, Orhan IE, Shariati MA, Ul-Haq I, Heydari M, 2019. Chrysin: Pharmacological and Therapeutic Properties. Life Sciences, 235, 116797.
• Olegario LS, Andrade JKS, Andrade GRS, Denadal M, Cavalcanti RL, Silva MAA, Narain N, 2019. Chemical Characterization of Four Brazilian Brown Propolis: An Insight in Tracking of Its Geographical Location of Production and Quality Control. Food Research International, 123, 481-502. https://doi.org/10.1016/j.foodres.2019.04.004
• Patel S, 2016. Emerging Adjuvant Therapy For Cancer: Propolis and Its Constituents. Journal of Dietary Supplements, 13(3), 245-268.
• Rupasinghe HPV, Wang L, Huber GM, Pitts NL, 2008. Effect of Baking on Dietary Fibre And Phenolics of Muffins Incorporated With Apple Skin Power. Food Chemistry. 107,1217-1224.
• Sahlan M, Irdiani R, Flamandita D, Aditama R, Alfarraj S, Ansari MJ, Lischer K, 2020. Molecular Interaction Analysis of Sulawesi Propolis Compounds with SARS-CoV-2 Main Protease as Preliminary Study for COVID-19 Drug Discovery. Journal of King Saud University-Science, 101234.
• Shevkani K, Kaur A, Kumar S, Singh N, 2015. Cowpea Protein Isolates: Functional Properties and Application in Gluten-Free Rice Muffins. LWT-Food Science and Technology, 63(2), 927-933.
• Silici, S., 2008. Farklı Botanik Orijine Sahip Propolis Örneklerinde Biyolojik Olarak Aktif Bileşenlerin Belirlenmesi. Erciyes Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 24 (1-2), 102-128.
• Silva Frozza CO, Santos DA, Rufatto LC, Minetto L, Scariot FJ, Echeverrigaray S, Pich CT, Henriques JAP, 2017. Antitumor Activity of Brazilian Red Propolis Fractions Hep-2 Cancer Cell Line. Biomedicine and Pharmacotherapy, 91, 951-963.
• Singleton VL, Rossi JA, 1965. Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. American Journal Of Enology And Viticulture, 16(3): 144-158.
• Şeker İT, Gökbulut İ, Öztürk S, Özbaş ÖÖ, 2006. Kayısı Lifinin Kek Üretiminde Kullanımı. In Proceedings of the Turkey 9th Food Congress.
• Tatar F, 2017. Ultrasonik Nozulun Maviyemiş(vaccinium corymbosum l.) Tozu ve Mikrokapsülü Üretiminde Kullanımı, Doktora Tezi, Ondokuz Mayıs Üniversitesi Fen Bilimleri Enstitüsü. 105s, Samsun.
• Topkaya C, Işık F, 2018. Effects of Pomegranate Peel Supplementation on Chemical, Physical, and Nutritional Properties of Muffin Cakes. Journal of Food Processing and Preservation, 43(6), e13868.
• Ulutürk Ş, 2018. İncir Çekirdeği Unu Kullanılarak Glutenli ve Glutensiz Bisküvi Üretimi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, 113s, Isparta.
• Vukovic NL, Obradovic AD, Vukic MD, Jovanovic D, 2018. Cytotoxic Proapoptic and Antioxidative Potential of Flavonoids Isolated From Propolis Aganist Colon (HTC-116) and breast (MDA-MB-231) cancer cell lines. Food Research International. 106, 71-80. https://doi.org/10.1016/j.foodres.2017.12.056
• Walgrave SE, Warshaw EM, Glesne LA, 2005. Allergic Contact Dermatitis From Propolis. Dermatitis, 16 (4), 209-215.
• Yang W, Wu Z, Huang ZY, Miao X, 2017. Preservation of Orange Juice Using Propolis. Journal of Food Science and Technology, 54(11), 3375-3383.
• Zahn S, Pepke F, Rohm H, 2010. Effect of Inulin as a Fat Replacer on Texture and Sensory Properties of Muffins. International Journal of Food Science and Technology, 45(12), 2531-2537.