Production of propolis added egg powder and determination of some physicochemical properties


Sabire Yerlikaya, Hülya Şen Arslan

Volume 27, Issue 2;
Pages: 179-182; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

In this research, production of egg powder with some ingredients (Turkish cofee, cocoa and propolis) is investigated. Eggs were mixed with Turkish coffee (1%) and cocoa (1%), separetly. Then propolis was added to eggs at levels 0.5% and 1%, separetly. Samples were packaged in nylon bags after freeze drying, and then they were stored in room temperature for 14 days. Moisture (%), color, pH, mesophilic aerophilic bacteria (TMAB), water absorption and solubility index were performed for 0, 7 and 14 days of storage. The brightest sample (L*) was obtained from egg powder has 1% cocoa and 1% propolis (55.17±0.92). The highest pH value was determined in egg powder has 1% cocoa + 0.5% propolis (9.03±0.12). The addition of propolis resulted in a decrease of moisture and pH values in samples with Turkish coffee and cocoa. These results demonstrated that propolis improved some physicochemical properties of powders.
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