Toniazzo, T, Collado-González, M, Cecília Tadini, C et al. (1 more author) (2023) Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers. Food Research International, 167. 112692. ISSN 0963-9969
Abstract
Honey is a special product widely appreciated because of its peculiar flavor and aroma as well as its beneficial effects on health due to its constituents. However, the use of honey in its natural form can present several disadvantages to the food industry because of its high viscosity and density. This work aimed to obtain honey powder using rice, pea, or a mixture of both proteins as carriers by spray drying and to characterize physiochemically. Also, the mass balance was performed to evaluate changes in humidity and temperature that occurred by the drying air during the process. The honey showed acceptable physicochemical parameters by the legislation of honey quality control in regard to color (143.43 ± 4.34) mm Pfund, free acidity (46.41 ± 0.53) meq/kg, pH (3.73 ± 0.03), fructose content (46.52 ± 0.56) g/100 g and glucose content (35.88 ± 0.16) g/100 g, which leads to the production of honey powder. Among the carriers tested, the honey powder using rice protein achieved the highest powder recovery yield at (64.88 ± 0.64) %. The physicochemical properties were evaluated and the phenolic compounds were not negatively affected by spray drying conditions, maintaining a value of gallic acid equivalent (GAE) content at (301.31 ± 20.95) mg/kg of honey. Therefore, this work shows honey as an alternative food ingredient in powdered form, including the growing market for using alternative protein.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2023 Elsevier Ltd. This is an author produced version of an article published in Food Research International. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Honey, Spray drying, Microparticles, Mass balance, Plant protein, Phenolic compounds |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 13 Apr 2023 10:32 |
Last Modified: | 13 Mar 2024 01:13 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.foodres.2023.112692 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:198158 |