Honey - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 142

• Theequilibriumofmoisturecontentincreasedmorerapidlyatahigherlevelofhoneycontentin

thecereal.

• Consumersshowedapreferenceforextrudedhoneycerealscontaining10%-15%honey,because

theyexhibithigherlevelsofcrispnessthanthecontrolones.

• Extrudedcerealswithhigherhoneylevelscouldhelpdelayranciditydevelopmentandthusmini-

mizetheneedforantioxidants.

5.14.8 honey Continents (Salsas and Marinades)

Honeyisusedinmanycondiments(dressings,sauces,mustards,salsas,andmarinades).Honeyla-
vorandsweetnessincreased,ingeneral,withincreasedhoneylevels,andsournessresponsedecreased
despite increasing acidity. A consumer evaluation (Waikato Honey Research Unit 2011) of heat-
processedandfreshsalsasforoverallacceptability,sweetness,andsournessisshowninTable5.17.
Freshsalsasreceivedsigniicantlylowerscoresinoverallacceptabilitythantheheat-processedones,
possibly because consumers have experience (familiarity) with heat-processed salsa (commercial)
products.Heat-processedsalsasreceivedconsiderablyhigherscoresthanfreshsalsasinsweetness,
becauseheat-processedtomatoesinthesalsasreleasesweetaromaticsandlavorsfromthecaramel-
izationofthenaturalsugarinthetomatoes.Sournesswassigniicantlyaffected(decreasedinbothsal-
saswithincreasinghoneylevels)byhoneylevelandheatprocessing.Increasinghoneylevelsreduced
wateractivityandmoistureinbothfreshandprocessedsalsasandresultedinextendedshelflife.
Someotherstudiesclaimthathoneyinmeatsalsasand/ormarinadesimpartsoxidativestabil-
ityandantimicrobialeffects(Johnstonetal.2005).However,manufacturersareusingmarinades
toimprovethelavorandmoistureoftheirproducts,becausetheyareaddingseasoning(mixtures
ofspices,oil,andacids),lavor,andtenderizationtomeats(e.g.,turkey,chicken,andham).Thus,
theadditionofhoneyhasasigniicanteffectonmarinaderetention,dependingonthemarination
methodology(immersionversusinjection).

5.14.9 Dairy honey products

Honeyisafavoriteingredientinyogurtproductssuchasdrinkableshakes,desserts,anddips
because of its healthy aspects. Research at Michigan State University on drinkable yogurts for-
mulatedwith1%-2%milkfat,0%-6%nonfatdrymilkpowder,0%-2%stabilizer,and5%honey
mixedandpasteurizedat75°Cfor30min,cooledto40°C,incubatedwith2%yogurtcultureat40°C
for4-6h,andcooledto4°Cforfurtherexperimentation(NationalHoneyBoard2011a,b;Waikato

table 5.17 Consumer Sensory evaluation test on a Nine-point hedonic Scale for Fresh and heat-

proces sed Salsas

Grading

treatment honey Level (%) Overall acceptability Sweetness Sourness

Fresh 0 3.8 2.5 3.5

Processed 0 5.2 3.0 3.0

Fresh 5 4.0 4.5 3.0

Processed 5 5.0 5.8 2.5

Fresh 10 3.8 6.2 2.7

Processed 10 4.5 7.2 2.3

Source: National Honey Board, Storage and usage tips for honey, Nature's Simple Sweetener, http://www.honey
.com/images/downloads/broch-honey-simpliied.pdf , 2011. National Honey Board, Honey and bees. http://
www.honey.com/nhb/about-honey/honey-and-bees/ , 2011. Waikato Honey Research Unit, Honey as an
antimicrobial agent, http://bio.waikato.ac.nz/honey/honey_intro.shtml , 2011.