Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers

Autor(es)

Toniazzo, Taise ; Collado-Gonzalez, Mar ; Tadini, Carmen Cecilia ; Mackie, Alan R.

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 167, p. 8-pg., 2023-03-24.

Resumo

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 dis-advantages 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 physi-ochemically. 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. (AU)

• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
• Processo FAPESP: 17/19266-1 - Desenvolvimento e caracterização de mel em pó produzido pelos métodos de spray drying e spray chilling
• Beneficiário: Taíse Toniazzo
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 19/26525-9 - Efeitos na digestibilidade do mel em pó em modelo semi-dinâmico
• Beneficiário: Taíse Toniazzo
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Pós-Doutorado