Chemistry Reference
In-Depth Information
fermentationaswellaspasteurization(reductionofmicrobialcontent).Processessuchaspasteuri-
zationat66°Cfor30minusuallydelayscrystallizationandreducesfermentationbyaffectingyeast
cells, and iltering removes particles that initiate crystallization. Most honeys containing <30%
glucoseresistgranulationtendenciescontrolledmainlythroughproperstorage,heating,andilter-
ing.Forexample,mildheatingto60°C-70°Cdissolvesnucleicrystals,thusdelayingcrystalliza-
tion.Cooltemperatures(<10°C)avoidcrystallization,whilemoderateones(10°C-20°C)encourage
it. High temperatures (20°C-27°C) degrade honey and discourage crystallization, while higher
temperatures(>27°C)preventcrystallization,degradethehoney'squality,andencouragespoilage.
However,unprocessedhoneyavoidscrystallizationat<10°C,andprocessedhoneyavoidscrystal-
lizationat18°C-24°Cstorageconditions(Assil,Sterling,andSporns1991).
5.12 DrIeD aND Other hONeY prODUCtS
Dried honeys are available commercially for various uses. These products are produced by
specialdryingprocesses,andaidsareaddedatthetimetofacilitateproductprocessingandquality
stability.Driedhoneyusesarelimitedintheindustry,butitsvariousforms,suchashoneypowders,
lakes,andgranulatedhoney,canbeusefulinspecialfoodapplications(Sunetal.2008).
Driedhoneyproductsareproducedthroughtechnologiessuchasdrumspraydrying,microwave
vacuum(MWV),andfreezedryingandhaveatendencytocakeasaresultoftheirhighfructose
content. The honey content in these products ranges from 50% to 70% according to the desired
product.
Ingredientscommonlyusedinthedryingprocessaresweeteners(e.g.,cornsyrup,maltol,and
sugar)andaidssuchasbulkingandanticakingagents(e.g.,calciumstearate,dextrins,starch,bran,
andlecithin).Furthermore,somedriedhoneysarecustomizedwithibersandvitamins,andothers
containonlyhoneyandlourbranwithnoprocessedadditives(Sunetal.2008).However,dried
honeyproductsdonothaveacomparablearomatoliquidmonoloralhoneys,andtheircolormay
varyfromlightorgoldenyellowtotanorbrown.
Advantagesofdriedhoneyproductsincludelowmoisturecontent(2%-3.5%),whichallowsitseasy
blendingintodrymixes(seasoningsandcoatings);consistencyintexture,lavor,andcolor;andconve-
nience(freelow).Thehoney'sdensityischaracteristicallyvariedwiththemoisturecontent;forexample,
astandardU.S.gallon(3.8L)ofliquidhoneyweighs4.4kg(NationalHoneyBoard2010).
Theshelflifeandfunctionalityofdriedhoneyproductsdependsonthetypeandquantityof
addedingredients,storage,andpackagingconditions.Driedhoneyscanbeusedininjectionand
tumble-processed poultry products, development of peanut butter and honey products, quality
improvementofoil-freepotatochips,andinfrozendough.
MWVdryingwasinvestigatedbyCuietal.(2008)asapotentialmethodforobtaininghigh-quality
driedhoney.TheyheatedliquidhoneyinaMWVdryer(30°C-50°Cfor10min)toamoisturecontentof
approximately2.5%andfoundthat(1)therearenosigniicantchangesinthecontentoffructose,glucose,
maltose,andsucroseinthehoney,(2)thevolatileacids,alcohols,aldehydes,andesterschangedslightly,
and(3)theacidsdecreasedmarkedly,whereasthealdehydesandtheketonesincreasedremarkably.
5.13 hONeY FUNCtIONaLItY
5.13.1 effect of honey on Sweetness Intensity
Theuseofhoneyasasweetnessenhancerishelpfulinlow-sugarproductformulationsinwhich
theadditionof25%honeytoa5%sucrosesolutiondoubledthesweetnessintensityofthesolution,
especiallywiththeorangeblossomandcloverhoneys(NationalHoneyBoard2011d).
Search WWH ::
Custom Search