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

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