Abstract
In this study, it was aimed to add a functional food property to the ice cream, which is a popular food, by adding propolis. At the same time, study aims to provide a widespread consumption potential to propolis which is impossible to be consumed in raw form and whose benefits and functional properties not known by consumers. 6 groups of ice cream containing control group and 0.1%, 0.2%, 0.3%, 0.4%, and 0.5% propolis powder were obtained from prepared ice cream mix. Mineral substance analysis to propolis sample and ice cream mix groups applied. According to the results, the addition of propolis had no effect on mineral and heavy metal amounts of ice cream mix groups. Propolis-added ice cream is thought to have the potential to offer new functional food to consumers of all ages
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
