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http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/306
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DC Field | Value | Language |
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dc.contributor.advisor | Prof. Dr. Tarakçı, Zekai | - |
dc.contributor.author | Mehmetoğlu, Serdar | - |
dc.date.accessioned | 2022-08-10T12:20:27Z | - |
dc.date.available | 2022-08-10T12:20:27Z | - |
dc.date.issued | 2019 | - |
dc.date.submitted | 2019 | - |
dc.identifier.uri | http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/306 | - |
dc.description.abstract | Bu çalışmada sevilerek tüketilen bir gıda olan dondurmaya farklı oranlarda propolis ilavesi yapılarak dondurmaya fonksiyonel bir gıda özelliği kazandırılması amaçlanmıştır. Aynı zamanda ham halde tüketilmesi imkansız olan, tüketiciler tarafından yararları ve fonksiyonel özellikleri çok fazla bilinmeyen ve tüketilmeyen propolise de dondurma vasıtasıyla yaygın bir tüketim potansiyeli sağlanması çalışmanın hedefidir. Hazırlanan dondurma miksinde kontrol grubu ile %0.1, %0.2, %0.3, %0.4 ve %0.5 propolis tozu içerecek şekilde 6 grup dondurma elde edilmiştir. Propolis numunelerine antioksidan analizi, mineral madde analizi; dondurma miksi numunelerine kuru madde tayini, pH tayini, titrasyon asitliği tayini, mineral madde analizi; dondurma numunelerine hacim artış indeksi tayini, erime oranı tayini, tekstür analizi, antioksidan aktivite analizleri, duyusal analizler uygulanmıştır. Dondurma numunelerinde yapılacak analizler 2 ay depolama süresince tekrarlanmıştır. Elde edilen sonuçlara depolama süresinin dondurmaların fizikokimyasal ve duyusal özelliklerine sınırlı bir etkisi olmuştur. Propolis ilavesinin dondurmanın fiziksel ve duyusal özelliklerine bir miktar olumsuz etkisi olurken antioksidan etkisine en düşük konsantrasyonlarda dahi önemli katkılar sunmuştur. Propolis katkılı dondurmanın her yaştan tüketiciye yeni bir fonksiyonel gıda sunulabilme potansiyelinin olduğu düşünülmektedir | en_US |
dc.description.abstract | In this study, it is aimed to add a functional food property to the ice cream cream which is a popular food by adding propolis. At the same time, the aim of the study is to provide a widespread consumption potential via ice cream to propolis which is impossible to be consumed in raw form and whose benefits and functional properties are not known by consumers. 6 groups of ice cream containing control group and 0.1%, 0.2%, 0.3%, 0.4%, 0.5% propolis powder were obtained from prepared ice cream mix. Antioxidant analysis, mineral substance analysis to propolis sample; dry matter determination, pH determination, titration acidity determination, mineral substance analysis to ice cream mix and volume increase index determination, melting ratio, texture analysis, antioxidant activity analysis, sensory analysis to the ice cream samples were applied. Analyzes of ice cream samples were repeated during 2 months storage. According to the results, storage time had a limited effect on the physicochemical and sensory properties of ice cream. Addition of propolis had some negative effects on the physical and sensory properties of ice cream and made significant contributions to the antioxidant effect even at the lowest concentrations. Propolis-added ice cream is thought to have the potential to offer new functional food to consumers of all ages | en_US |
dc.language.iso | tur | en_US |
dc.publisher | Fen Bilimleri Enstitüsü | en_US |
dc.rights | info:eu-repo/semantics/openAccess | en_US |
dc.subject | In this study, it is aimed to add a functional food property to the ice cream cream which is a popular food by adding propolis. At the same time, the aim of the study is to provide a widespread consumption potential via ice cream to propolis which is impossible to be consumed in raw form and whose benefits and functional properties are not known by consumers. 6 groups of ice cream containing control group and 0.1%, 0.2%, 0.3%, 0.4%, 0.5% propolis powder were obtained from prepared ice cream mix. Antioxidant analysis, mineral substance analysis to propolis sample; dry matter determination, pH determination, titration acidity determination, mineral substance analysis to ice cream mix and volume increase index determination, melting ratio, texture analysis, antioxidant activity analysis, sensory analysis to the ice cream samples were applied. Analyzes of ice cream samples were repeated during 2 months storage. According to the results, storage time had a limited effect on the physicochemical and sensory properties of ice cream. Addition of propolis had some negative effects on the physical and sensory properties of ice cream and made significant contributions to the antioxidant effect even at the lowest concentrations. Propolis-added ice cream is thought to have the potential to offer new functional food to consumers of all ages | en_US |
dc.subject | Antioksidan Aktivite, Dondurma, Fonksiyonel Gıda, Propolis.,Antioxidant Activity, Functional Food, Ice Cream, Propolis. | en_US |
dc.title | Propolis Katkılı Dondurmaların Depolama Süresince Fizikokimyasal Yapısınınin Celenmesi | en_US |
dc.title.alternative | INVESTIGATION OF THE PHYSICOCHEMICAL STRUCTURE OF PROPOLIS ADDED ICE CREAMS DURING STORAGE | en_US |
dc.type | masterThesis | en_US |
dc.contributor.department | Ordu Üniversitesi | en_US |
dc.contributor.department | Fen Bilimleri Enstitüsü | en_US |
Appears in Collections: | Fen Bilimleri Enstitüsü |
Files in This Item:
File | Description | Size | Format | |
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Serdar_Mehmetoglu_Tez.pdf | 2.93 MB | Adobe PDF | View/Open |
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