KUŞBURNU (Rosa canina) FENOLİK BİLEŞİKLERİNİN MİKROENKAPSÜLASYONU
نویسندگان
چکیده
Bu çalışmada, kuşburnu bitkisinde bulunan fenolik bileşiklerin mikroenkapsülasyonu sırasında kaplama materyali çeşidinin ve çekirdek:kaplama oranının enkapsülasyon verimi ısıl stabilite üzerine etkileri incelenmiştir. Kaplama olarak maltodekstrin gam arabik kullanılmıştır her iki de ekstrakt tozları ile ağırlıkça 1:20 1:30 oranlarında karıştırılmıştır. Mikroenkapsülasyon işlemi dondurarak kurutma yoluyla gerçekleştirilmiştir. Elde edilen mikroenkapsüller stabilitelerinin değerlendirilmesi amacıyla kek hamuruna ilave edilerek pişirme uygulanmış sonundaki stabiliteleri En yüksek için en uygun materyalinin arabik, ise olduğu belirlenmiştir. işleminin, kullanılan oranınından bağımsız, stabiliteyi arttırdığı tespit edilmiştir (P <0.05). oranı da kullanıldığında elde edilmiştir.
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ژورنال
عنوان ژورنال: Gida the Journal of Food
سال: 2021
ISSN: ['1309-6273', '1300-3070']
DOI: https://doi.org/10.15237/gida.gd21046