Attributes of ling-heather honey powder obtained by different methods with several carriers
In order to obtain the best physicochemical and the most appealing honey powder as possible, this research assessed three procedures (spray drying, vacuum drying and freeze drying) as well as three carrier agents (Arabic gum, whey protein isolate and maltodextrin) for dehydrating ling-heather honeys...
| Autores: | , , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2021 |
| País: | España |
| Institución: | Universidad de Burgos (UBU) |
| Repositorio: | Repositorio Institucional de la Universidad de Burgos (RIUBU) |
| OAI Identifier: | oai:riubu.ubu.es:10259/5851 |
| Acceso en línea: | http://hdl.handle.net/10259/5851 |
| Access Level: | acceso abierto |
| Palabra clave: | Honey powder Freeze drying Vacuum drying Spray drying Carrier agents Alimentos Food |
| Sumario: | In order to obtain the best physicochemical and the most appealing honey powder as possible, this research assessed three procedures (spray drying, vacuum drying and freeze drying) as well as three carrier agents (Arabic gum, whey protein isolate and maltodextrin) for dehydrating ling-heather honeys (Calluna vulgaris (L.) Hull). Using each carrier agent, both vacuum and freeze drying were the procedures that provided higher recoveries (76%–98%) and higher honey final concentrations in the powders (56%–73%). The most suitable carrier agent was maltodextrin, because with it, lower moisture (1.90%–4.20%), higher solubility (21 s–123 s) and lower hygroscopicity (6.32%–13.68%) was achieved. Honey powders obtained with maltodextrin by vacuum and freeze drying exhibited higher recoveries (88%–98%) and the best sensory characteristics, with stronger floral odours and flavours, stronger sweetness, lower viscosity and lower waxy perceptions. |
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