کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8891776 | 1628509 | 2018 | 25 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of freezing, pasteurization and maturation on Tiúba honey quality
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
The honey of stingless bees is highly appreciated for its taste and unmatched flavor, but because of its high moisture the content may deteriorate. The focus of this study was to evaluate the impact of different preservation processes on Tiúba honey physicochemical and sensory characteristics. The physicochemical characteristics were determined before (initial time sample) and after freezing by 180 days, pasteurization at 65â¯Â°C and maturation in two different temperatures, 20â¯Â°C and 30â¯Â°C by 180 days. The reducing sugar content, total acidity, alcohol, moisture, total soluble solids, pH, water activity, viscosity, and hydroxymethylfurfural (HMF) were determined. These samples were also evaluated by sensory descriptive and acceptance analysis. The freezing caused decrease in moisture and viscosity, pasteurization reduced the pH and the maturated samples showed difference between them in moisture, water activity, pH and alcohol. The higher the maturation temperature the higher the alcohol production and lower the moisture, water activity and viscosity. It was not detected the presence of HMF in any of the samples. The sensory profile of matured samples showed that the attributes were acid aroma and taste, fermented aroma and flavor, viscosity and grittiness, besides confirming the sensory acceptance of all samples.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 90, April 2018, Pages 607-612
Journal: LWT - Volume 90, April 2018, Pages 607-612
نویسندگان
Geovana Piveta Ribeiro, Jerônimo Kahn Villas-Bôas, Wilma Aparecida Spinosa, Sandra Helena Prudencio,