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Journals / Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi / 2026 / Cilt: 14 Sayı: 3

Production of freeze-dried honey powder; determination of its physicochemical and technological properties

Dondurarak kurutulmuş bal tozu üretimi; fizikokimyasal ve teknolojik özelliklerinin belirlenmesi

Şeyda Yanardağ Karabulut(KIRKLARELİ ÜNİVERSİTESİ)0000-0002-9649-5874
Gülce Bedis Kaynarca(KIRKLARELİ ÜNİVERSİTESİ)0000-0001-7896-457X
Hatice Şanlıdere Aloğlu(KIRKLARELİ ÜNİVERSİTESİ)0000-0001-6004-0694
Harun Uran(KIRKLARELİ ÜNİVERSİTESİ)0000-0002-3161-6698
Pages
865–873
Publication Date
2025-07-15
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The honey powder developed in this study is considered a potential alternative to sucrose in dairy desserts, bakery products, and confectionery formulations.

📌 3 Key Takeaways

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Objective & Hypothesis:In order to obtain honey powder with the highest honey content, the highest yield, and simultaneously good physicochemical and technological properties, three different carrier agents (whey protein isolate, maltodextrin, and bovine gelatin), two different honey-to-carrier ratios (60:40 and 70:30), and three different feed solid concentration ratios (20%, 30%, and 40% honey + carrier) were investigated.
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Key Findings & Data:Among the freeze-dried (lyophilized) samples, the formulation in which maltodextrin was used as the carrier agent, with a feed solution solid concentration (honey + carrier) of 30% and a honey-to-carrier ratio of 60:40, was determined to be the optimal group.
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Conclusion & Impact:The honey powder developed in this study is considered a potential alternative to sucrose in dairy desserts, bakery products, and confectionery formulations.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Bal tozu · dondurarak kurutma · peynir altı suyu protein izolatı

Abstract

In order to obtain honey powder with the highest honey content, the highest yield, and simultaneously good physicochemical and technological properties, three different carrier agents (whey protein isolate, maltodextrin, and bovine gelatin), two different honey-to-carrier ratios (60:40 and 70:30), and three different feed solid concentration ratios (20%, 30%, and 40% honey + carrier) were investigated. Among the freeze-dried (lyophilized) samples, the formulation in which maltodextrin was used as the carrier agent, with a feed solution solid concentration (honey + carrier) of 30% and a honey-to-carrier ratio of 60:40, was determined to be the optimal group. This formulation exhibited the best parameters, including low water activity (0.238), moisture content (2.78%), hygroscopicity (13.05%), Hausner ratio (HR) (1.049), Carr index (CI) (4.651), and high solubility (32.5 seconds). Given that honey is a highly hygroscopic product, its conversion into powder form is crucial for improving its transportation, storage, and usability in product formulations. The honey powder developed in this study is considered a potential alternative to sucrose in dairy desserts, bakery products, and confectionery formulations.

Özet

En yüksek bal içeriğine, en yüksek verime ve aynı zamanda iyi fizikokimyasal ve teknolojik özelliklere sahip bal tozu elde etmek için üç farklı taşıyıcı ajan (peynir altı suyu protein izolatı, maltodekstrin ve sığır jelatini) iki farklı bal: taşıyıcı oranı (60:40 ve 70:30) ve üç farklı besleme katı konsantrasyon oranı (%20, %30 ve %40 bal+taşıyıcı) parametreleri kullanılarak çalışılmıştır. Dondurarak kurutulmuş (liyofilize) örneklerde, düşük su aktivitesi (0.238), nem (%2.78), higroskopi (%13.05), Hausner oranı (HR) (1.049), Carr indeks (CI) (4.651) ve yüksek çözünürlük (32.5 saniye) parametreleri en iyi olan örnek, besleme çözeltisinin katı konsantrasyonunun (bal + taşıyıcı) %30 olduğu, bal:taşıyıcı oranının ise 60:40 olduğu formülasyonda taşıyıcı olarak maltodekstrinin kullanıldığı örnek grubu olarak belirlenmiştir. Higroskopitesi oldukça yüksek bir ürün olan balın taşıma, muhafaza ve ürün formülasyonlarında kullanılabilirliğini geliştirmek için toz formuna dönüştürülmesi önemlidir. Bu çalışma ile geliştirilen toz ürünlerin sütlü tatlılar, unlu mamüller ve şekerleme formülasyonlarında sakkaroza alternatif olabileceği düşünülmektedir.

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Cite This Article

Karabulut, Ş. Y., Kaynarca, G. B., Aloğlu, H. Ş., Uran, H. (2025). Production of freeze-dried honey powder; determination of its physicochemical and technological properties. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, Cilt: 14 Sayı: 3, 865–873. https://doi.org/10.28948/ngumuh.1660966

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