RESUMEN
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 disadvantages 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 physiochemically. 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.
Asunto(s)
Miel , Oryza , Proteínas de Guisantes , Miel/análisis , Polvos/química , Oryza/metabolismo , DesecaciónRESUMEN
This research was undertaken, to check by fluorometric method, the loss of thiamine (Vitamin B1) of whole milk by commercial pasteurization. Analytical technique was the fluorometric assay method of the Association of Official Analytical Chemists - AOAC, with some modification, particularly in sample preparation and its purification with cation exchange resin normally used for dried milk or enriched dairy products. Samples"of whole, raw and pasteurized milk were analysed and the obtained results for raw milk were comparable to those of literature. For pasteurized milk, there was a loss from 18,5 up 50,0% of thiamine as a result of heat treatment.
O objetivo do trabalho foi avaliar pelo método fluorimétrico a perda de tiamina devida ao aquecimento no processo de pasteurização comercial (72 a 75C por 15 a 20 segundos) do Leite tipo B, através de método fluorimétrico da Association of Official Analytical Chemists AOAC, com modificações quanto a determinação da massa de amostra e o emprego, para leite in natura, da resina trocadora de cátions normalmente usada para leite em pó e em produtos lácteos enriquecidos. Foram feitas determinações em leite tipo B, cru e pasteurizado e os resultados obtidos com o leite cru são compatíveis com os da literatura. Para o leite tipo B pasteurizado, verificou-se uma perda de 18,5 a 50,0% de tiamina como conseqüência do processo térmico.
RESUMEN
This research was undertaken, to check by fluorometric method, the loss of thiamine (Vitamin B1) of whole milk by commercial pasteurization. Analytical technique was the fluorometric assay method of the Association of Official Analytical Chemists - AOAC, with some modification, particularly in sample preparation and its purification with cation exchange resin normally used for dried milk or enriched dairy products. Samples"of whole, raw and pasteurized milk were analysed and the obtained results for raw milk were comparable to those of literature. For pasteurized milk, there was a loss from 18,5 up 50,0% of thiamine as a result of heat treatment.
O objetivo do trabalho foi avaliar pelo método fluorimétrico a perda de tiamina devida ao aquecimento no processo de pasteurização comercial (72 a 75C por 15 a 20 segundos) do Leite tipo B, através de método fluorimétrico da Association of Official Analytical Chemists AOAC, com modificações quanto a determinação da massa de amostra e o emprego, para leite in natura, da resina trocadora de cátions normalmente usada para leite em pó e em produtos lácteos enriquecidos. Foram feitas determinações em leite tipo B, cru e pasteurizado e os resultados obtidos com o leite cru são compatíveis com os da literatura. Para o leite tipo B pasteurizado, verificou-se uma perda de 18,5 a 50,0% de tiamina como conseqüência do processo térmico.