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...

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Autores: Osés Gómez, Sandra María, Cantero, Leire, Crespo, Miranda, Puertas López, Guillermo, González Ceballos, Lara, Vallejos Calzada, Saúl, Fernández Muiño, Miguel Ángel, Sancho Ortiz, María Teresa
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2021
País:España
Recursos:Universidad de Burgos (UBU)
Repositorio:Repositorio Institucional de la Universidad de Burgos (RIUBU)
OAI Identifier:oai:riubu.ubu.es:10259/5851
Acesso em linha:http://hdl.handle.net/10259/5851
Access Level:acceso abierto
Palavra-chave:Honey powder
Freeze drying
Vacuum drying
Spray drying
Carrier agents
Alimentos
Food
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spelling Attributes of ling-heather honey powder obtained by different methods with several carriersOsés Gómez, Sandra MaríaCantero, LeireCrespo, MirandaPuertas López, GuillermoGonzález Ceballos, LaraVallejos Calzada, SaúlFernández Muiño, Miguel ÁngelSancho Ortiz, María TeresaHoney powderFreeze dryingVacuum dryingSpray dryingCarrier agentsAlimentosFoodIn 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.Junta de Castilla y León (Spain) for financial support (BU041G18)Elsevier202120212021info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttp://hdl.handle.net/10259/5851reponame:Repositorio Institucional de la Universidad de Burgos (RIUBU)instname:Universidad de Burgos (UBU)InglésLWT. 2021, V. 150, 112063https://doi.org/10.1016/j.lwt.2021.112063info:eu-repo/grantAgreement/JCyL/BU041G18/Attribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:riubu.ubu.es:10259/58512026-05-28T07:56:11Z
dc.title.none.fl_str_mv Attributes of ling-heather honey powder obtained by different methods with several carriers
title Attributes of ling-heather honey powder obtained by different methods with several carriers
spellingShingle Attributes of ling-heather honey powder obtained by different methods with several carriers
Osés Gómez, Sandra María
Honey powder
Freeze drying
Vacuum drying
Spray drying
Carrier agents
Alimentos
Food
title_short Attributes of ling-heather honey powder obtained by different methods with several carriers
title_full Attributes of ling-heather honey powder obtained by different methods with several carriers
title_fullStr Attributes of ling-heather honey powder obtained by different methods with several carriers
title_full_unstemmed Attributes of ling-heather honey powder obtained by different methods with several carriers
title_sort Attributes of ling-heather honey powder obtained by different methods with several carriers
dc.creator.none.fl_str_mv Osés Gómez, Sandra María
Cantero, Leire
Crespo, Miranda
Puertas López, Guillermo
González Ceballos, Lara
Vallejos Calzada, Saúl
Fernández Muiño, Miguel Ángel
Sancho Ortiz, María Teresa
author Osés Gómez, Sandra María
author_facet Osés Gómez, Sandra María
Cantero, Leire
Crespo, Miranda
Puertas López, Guillermo
González Ceballos, Lara
Vallejos Calzada, Saúl
Fernández Muiño, Miguel Ángel
Sancho Ortiz, María Teresa
author_role author
author2 Cantero, Leire
Crespo, Miranda
Puertas López, Guillermo
González Ceballos, Lara
Vallejos Calzada, Saúl
Fernández Muiño, Miguel Ángel
Sancho Ortiz, María Teresa
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Honey powder
Freeze drying
Vacuum drying
Spray drying
Carrier agents
Alimentos
Food
topic Honey powder
Freeze drying
Vacuum drying
Spray drying
Carrier agents
Alimentos
Food
description 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.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10259/5851
url http://hdl.handle.net/10259/5851
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv LWT. 2021, V. 150, 112063
https://doi.org/10.1016/j.lwt.2021.112063
info:eu-repo/grantAgreement/JCyL/BU041G18/
dc.rights.none.fl_str_mv Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositorio Institucional de la Universidad de Burgos (RIUBU)
instname:Universidad de Burgos (UBU)
instname_str Universidad de Burgos (UBU)
reponame_str Repositorio Institucional de la Universidad de Burgos (RIUBU)
collection Repositorio Institucional de la Universidad de Burgos (RIUBU)
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301603

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