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Browsing by 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"

Browsing by 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"

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