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AI Summary & Key Takeaways
AI Insight⚡ TL;DR(Too Long; Didn't Read)
According to the findings, the moisture content decreased during storage as MPE level increased (p
📌 3 Key Takeaways
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Objective & Hypothesis:In this study propolis extract microencapsulated in spray dryer (MPE) was added to ready-to-eat banana flavored pudding formulations in 0.05%, 0.1% and 0.2%.
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Key Findings & Data:In this study propolis extract microencapsulated in spray dryer (MPE) was added to ready-to-eat banana flavored pudding formulations in 0.05%, 0.1% and 0.2%.
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Conclusion & Impact:According to the findings, the moisture content decreased during storage as MPE level increased (p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Propolis · Mikroenkapsülasyon · Puding
Abstract
In this study propolis extract microencapsulated in spray dryer (MPE) was added to ready-to-eat banana flavored pudding formulations in 0.05%, 0.1% and 0.2%. According to the findings, the moisture content decreased during storage as MPE level increased (p
Özet
Bu çalışmada püskürtmeli kurutucuda mikroenkapsüle edilmiş propolis ekstraktı (MPE) %0.05, %0.1 ve %0.2 oranlarında hazır muz aromalı puding formülasyonlarına katılmıştır. Bulgulara göre MPE düzeyinin artışına bağlı olarak depolama süresince puding örneklerinde nem içeriğinde azalma görülmüştür (p
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Cite This Article
AKTAŞ, A., GÖLGE, E. (2022). USE OF ENCAPSULATED PROPOLIS EXTRACT IN THE PRODUCTION OF BANANA FLAVORED PUDDING. Mühendislik Bilimleri ve Tasarım Dergisi, Cilt: 10 - Sayı: 2, 587–604. https://ajindex.com/articles/693265