Enrichment of milk ice cream with bee products

Mironova, Irina; Galieva, Zulfiya; Konovalov, S. A.; Bychkova, Tatyana; Baydan, D V; Rozhkov, Konstantin A.

doi:10.1088/1755-1315/613/1/012082

Cited by 3 publications

(1 citation statement)

References 17 publications

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“…The addition of propolis negatively affected all sensory properties of ice creams. Addition of propolis to ice cream up to 0.6% was found acceptable in terms of sensory in a study by Mironova et al (2020) in which they studied the propolis concentrations between 0 and 0.9%. Control (0% propolis powder), ICM1 (0.1% propolis powder), ICM2 (0.2% propolis powder), ICM3 (0.3% propolis powder), ICM4 (0.4% propolis powder), ICM5 (0.5% propolis powder).…”

Section: Sensory Analyses Of Ice Cream Samplesmentioning

confidence: 99%

Investigation of The Physicochemical Properties of Propolis Added Ice Creams During Storage

MEHMETOĞLU>¹,

Tarakçı

2023

Tekirdağ Ziraat Fakültesi Dergisi

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The aim of this study is to add functional food feature to ice cream, which is a popular food, by enriching it with propolis. In addition, another aim of the study is to provide a widespread consumption potential through ice cream to propolis, which cannot be consumed raw and whose benefits and functional properties are unknown to most consumers. A mixture consisting of a total of 6 sample groups containing 0.0%, 0.1%, 0.2%, 0.3%, 0.4% and 0.5% propolis powder was prepared for the ice cream mix. Ice cream samples were prepared from these ice cream mixes. Different analyses were executed for propolis, ice cream mix and ice cream samples. While only antioxidant analysis was executed for propolis samples, Dry matter, pH, titration acidity analyzes were executed in ice cream mix samples. Volume increase index, texture analysis, melting rate, antioxidant activity and sensory analyzes in propolis added ice cream samples were carried out on different days during 2 months of storage. According to the findings, while the volume increase of the ice cream samples was not affected by the storage time, the difference between the propolis concentrations was found. It was observed that the first dripping times increased with storage, while the melting rate of the ice cream decreased. There was no significant change in the meltıng rate and first drip times depending on the propolis concentrations. The texture properties of ice cream samples have changed with the addition of propolis. The hardness and stickiness values of ice cream samples changed depending on the storage time. The addition of propolis significantly increased the antioxidant activity. Antioxidant activity was changed with the addition of propolis. The phenolic content and of ice cream did not change with storage, but FRAP value decreased slightly after 60 days of storage. Storage time had a limited effect on the physicochemical and sensory properties of ice cream. Although the addition of propolis negatively affected the physical and sensory properties of ice cream, it contributed significantly to the antioxidant activity even at the lowest concentrations. With this study, the potential of propolis-added ice cream as a functional new food for consumers of all ages has been demonstrated. In line with these results, new studies should be conducted by trying different propolis extracts and different concentrations, by revealing the functionality of propolis and adding it to new other foods.

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Section: Sensory Analyses Of Ice Cream Samplesmentioning

confidence: 99%

Investigation of The Physicochemical Properties of Propolis Added Ice Creams During Storage

MEHMETOĞLU>¹,

Tarakçı

2023

Tekirdağ Ziraat Fakültesi Dergisi

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The Hidden Miracle in the Hive: Foods Enriched With Bee Pollen and Bee Bread

Nakilcioğlu-Taş

NURKO

2022

Gıda

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Bee products, which have been used in various fields throughout history, have rich nutritional content and bioactive properties. Bee products play an important role in treatment of diseases. Bee pollen, one of the bee products, is the reproductive cell of seed plants. Bee bread is pollen that is naturally preserved, fermented with the secretions of bees. Bee pollen and bee bread, which have high nutritional content and antioxidant properties, are of interest to consumers with their beneficial effects on health. Food matrices enriched with functional bee pollen and bee bread should be at an acceptable level in terms of both flavor and sensory properties. In this study, studies on food products enriched with bee pollen and bee bread (perga) were examined. In the review, it was seen that food products enriched with bee pollen and bee bread have rich nutritional content, an increase in the antioxidant capacity of these products.

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Traces of Honeybees, Api-Tourism and Beekeeping: From Past to Present

Topal¹,

Adamchuk

Negri

et al. 2021

Sustainability

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Throughout history, honey has been used for many different purposes and due to its medicinal properties, has been one of the products marketed by traders. The figure of the bee first appeared in drawings on rock with the history of humanity, then on statues, as a logo, on money or stamps, and also in movies. Beekeeping museums, which present the historical process of beekeeping, also reflect an important culture with their ancient hives, documents, beekeeping materials, and historical antiquities. The contribution of bees to the sustainability of natural life is very important and has a history of 100 million years. The importance of bees and their by-products is increasing day by day, and the demand for the beekeeping industry as alternative income determines the emergence of new products and activities. Based on its health properties, apitherapy is the basis of activities such as api-air and api-diet. In natural regions (i.e., mountainous areas, forests) where beekeeping is carried out, people’s tradition, food culture, and healthy lifestyle attract society’s attention. In this context, api-tourist activity appears as a new phenomenon. In this article, the existing literature was scanned to create a resource about these new fields triggered by the beekeeping sector.

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Enrichment of milk ice cream with bee products

Cited by 3 publications

References 17 publications

Investigation of The Physicochemical Properties of Propolis Added Ice Creams During Storage

Investigation of The Physicochemical Properties of Propolis Added Ice Creams During Storage

The Hidden Miracle in the Hive: Foods Enriched With Bee Pollen and Bee Bread

Traces of Honeybees, Api-Tourism and Beekeeping: From Past to Present

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