Mikroenkapsüle Çam Propolisinin Top Kek Üretiminde Kullanılması.

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. [ABSTRACT FROM AUTHOR]