Co-crystallized Honey with Sucrose: Storage Evaluation and Sensory Acceptance

Abstract

Honey 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 cocrystallized honey with sucrose, study its physico-chemical properties during 100 days of storage, evaluate its microbiological stability and sensory acceptance. The standard and cocrystallized 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.

Foam‐mat‐dried açaí pulp (Euterpe oleracea Mart)

“…No visual changes were observed when the samples were exposed to a w < 0.755. This behavior is important to define the appropriate material for packaging the dehydrated product, which should have lower water vapor permeability, such as glass, metal, and polyolefin packaging powder (Quast et al, 2022).…”

“…Static repose angles (free flow product from a fixed height of 9 cm through a stainless‐steel funnel into a Petri plate with a radius of 5.6 cm) were calculated using the radius of the Petri plate and the height of the cone formed by the powder (Quast et al, 2022).…”

“…The hygroscopicity was determined by measuring the increase in mass of the powder conditioned in a desiccator with 70% (relative humidity of saturated NaCl solution) at 25 C for 10 days (Quast et al, 2022).…”