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dc.contributor.authorQUAST, L. B.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2021-07-02T18:14:04Z-
dc.date.availablePT_Br
dc.date.available2021-07-02T18:14:04Z-
dc.date.copyright-
dc.date.issued2020-
dc.identifierPT_Br
dc.identifier.citationQUAST, L. B.; ZANETTE, M.; PINTO, V. Z.; FRANCISCO, C. P.; QUAST, E.; FELICETTI, M. A.; QUEIROZ, M. B. Co-crystallized Honey with Sucrose: storageEvaluation and Sensory Acceptance. Journal of Culinary, Science and Technology, 2020.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/128-
dc.description.abstractHoney is widely consumed due to its flavor and health characteristics. It is viscous and can crystallize inside the package, making it difficult to handle. This work aimed to obtain co-crystallized honey with sucrose, study its physico-chemical properties during 100 days of storage, evaluate its microbiological stability and sensory acceptance. The standard and co-crystallized honey with 5% maltodextrin was stored in glass and polypropylene flasks and multilayer polyethylene film in vacuum. During storage, samples water activity ranged from 0.396 to 0.491, repose angle from 23.36 to 40.47°, density from 0.42 to 0.55 g cm−3 and hygroscopicity from 5.330 to 7.952%, showing no interference regarding to packaging material used. Microbiological analyzes of salmonella, molds and yeasts attended the legislation. Pineaple juice sweetened with honey co-crystallized with sucrose showed good sensory acceptance and purchase intention, indicating possibilibty for use in food formulations.pt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.publisherTaylor & Francispt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectApis Melíferapt_BR
dc.subjectSucrosept_BR
dc.subjectMaltodextrinpt_BR
dc.titleCo-crystallized Honey with Sucrose: storage Evaluation and Sensory Acceptancept_BR
dc.typeArticlept_BR
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