Functional Food Production from a Mixture of Honey, Propolis, Royal Jelly, Yarrow (Achillea Millefolium) and Echinacea (Echinacea Paradoxa) herbs, Investigation of Physicochemical and Biochemical Properties of the Product
2020
Soylu, Pervin | Bayram, Bahri
In this study, it was aimed to produce functional food from honey, propolis, royal jelly, echinacea and yarrow grass mixture. Funtional product consisting of honey, propolis, royal jelly, yarrow and echinacea mixture was analyzed in Gumushane University Food Department Laboratory. The results obtained from the analysis are as follows, ph value 4.46±0.10, humidity 19.98±1.54, the number of diastases 27.26±3.69, glucose 28.53±0.33%, fructose 34.33±0.57%, examines sugar 62.86±0.9%, fructose/glucose 1.20%, ash 1.85%, free acidity 102.43±6.52 meq/kg, electrical conductivity 25.93 mS/cm. It was determined that Ca, Mg, Fe, Zn, Al, Mn minerals were high in the content of functional product. According to the results obtained from the analysis, it has been determined that the functional food in terms of moisture, sugar content and diastase number complies with the values reported in the Turkish Food Codex Honey Communiqué. However, the amount of water insoluble matter, free acidity, electrical conductivity, mineral matter and ash were much higher than the standards reported for honey. This result is thought to be caused by royal jelly, propolis and herbs added to the functional product. It has been determined that functional food is quite rich in proline, vitamins, minerals and especially antioxidants.
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