Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/132
Título: Co-crystallized honey with sucrose: evaluation of process and product characterization
Autor(es): Quast, Leda B.
Farina, Sabrina G.
Quast, Ernesto
Vieira, Manoela A.
Queiroz, Marise B.







Data do documento: 2020
Citação: QUAST, L.B; et. al. Co-crystallized honey with sucrose: evaluation of process and product characterization. J Food Process Preserv, 2020; 00:e14876.
Resumo: Honey is a commercial product that presents difficulties in food industries related to crystallization inside the packages. Dry ingredients are easy to handle. Honey co-crystallized with sucrose is a dry productthat can be used in the food industry as long as fulfillsafety and sensory requirements. The objective of this work was to produce and characterize honey co-crystallized with sucrose using 9 different samples of honey. The process of co-crystallization of honey (15%) with sucrose resulted productswith water activity from 0.38 to 0.51, moisture values ranging from 1.25% to 2.04% (wet basis), good fluidity (repose angles from 23.40 to 32.28°) and apparent density from 0.46 to 0.55 g/cm3. The products presented morphological structure characteristic of co-crystallization products. Final products showed good overall sensory acceptance, which opens the possibility of using co-crystallized honey in food industries.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/132
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