Honey - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 134

5.13.2 effect of honey on the Sourness of Solutions

Thesournessperceptionislinearlyrelatedtotheacidconcentrationoftheproductinwhichthe
additionof25%honeyata0.08%citricacidsolutionresultedinanapproximately75%decreasein
sourness(fromaratingof100-25).However,citrus-basedandothersourfruit-basedbeverageswill
beneitfromtheadditionofhoneybymaskingthelavorofthefruit.Forexample,thesuccessin
yogurt(Europe)andcitrusbeverages(UnitedStates,Japan,andAustralia)canpartiallybearesult
ofhoney'sabilitytodecreasesournessandimprovethelavorproileoftheproduct(NationalHoney
Board2011a).

5.13.3 effect of honey on Bitterness Intensity

Bitternessinfoodproductsisoftentheresultofmolecularbreakdownandbitterpeptideforma-
tionduringprocessing,anditisusuallyassociatedwithoff-lavordevelopments.AstudyatGeorgia
University(accordingtotheNationalHoneyBoard)measuringtheabilityofhoneytodecreasethe
perception of bitterness using 0.16% caffeine solutions resulted in a decrease of 100% bitterness
intensity to approximately 30% when 25% orange blossom and/or wildlower honey was added.
However,foodmanufacturersmaybeusinghoneytoimproveand/ormaskthebitternessofsome
otherwisedesirableingredientsofsavoryproducts.

5.13.4 effect of honey on Saltiness perception

Becauseofhoney'ssugarcomposition,ithasapotentialabilitytodecreasesaltinessinfoods.
ExperimentsatGeorgiaUniversity(accordingtotheNationalHoneyBoard)showedthat25%clo-
ver,wildlower,ororangeblossomhoneythatwasaddedto0.35%sodiumchloridesolutionreduced
thesaltinessintensityfrom50to18,15,and28,respectively.Suchhoneyattributeshavebeenused
byhamandbaconmanufacturersfortheirsalt-curedproducts,andotherproductdevelopershave
usedhoneytoadjustthesaltinessoftheirsavoryproducts.

5.13.5 effects of honey on Frozen Dough

Several studies, accordingto theNational Honey Board,that have included honey asafunc-
tionalingredientinfrozenandnonfrozendoughsrevealedthefollowing:

• AstudyattheUniversityofKentucky(1995)indicateshoneyat4%-6%(lourbasis)hasthefol-

lowingeffects:
• Improvestherheologicalproperties

• Protectsthedoughfromfreezingdamage

• Improvesdoughstrength

• Decreasesstaling

• Hasadesirableeffectonthecrustandcrumbcoloroffrozendough

• Increasesconsumeracceptability

Thus,manufacturersoffrozendoughwillbeneitintermsoftheshelflifeoftheproductsby
addingliquidordriedhoneytotheirproductformulations(Tongetal.2010).

• A baking study, as shown in Table 5.10, indicated that freezing dough decreased its rheological

properties,buttheadditionof4%liquidordryhoneyincreasedtheresistancetotheextensionofthe
frozendough,improvingthestrengthofthedough.Thus,doughcontainingliquidhoneyshowed
anincreasedextendibilityandloafvolume(Figure5.2andTable5.11)comparedtodoughwithdry
honeyandmoresotodoughwithnoaddedingredients.