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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/5851

    Título
    Attributes of ling-heather honey powder obtained by different methods with several carriers
    Autor
    Osés Gómez, Sandra MaríaUBU authority Orcid
    Cantero, Leire
    Crespo, Miranda
    Puertas López, GuillermoUBU authority
    González Ceballos, LaraUBU authority Orcid
    Vallejos Calzada, SaúlUBU authority Orcid
    Fernández Muiño, Miguel ÁngelUBU authority Orcid
    Sancho Ortiz, María TeresaUBU authority Orcid
    Publicado en
    LWT. 2021, V. 150, 112063
    Editorial
    Elsevier
    Fecha de publicación
    2021-10
    ISSN
    0023-6438
    DOI
    10.1016/j.lwt.2021.112063
    Abstract
    In order to obtain the best physicochemical and the most appealing honey powder as possible, this research assessed three procedures (spray drying, vacuum drying and freeze drying) as well as three carrier agents (Arabic gum, whey protein isolate and maltodextrin) for dehydrating ling-heather honeys (Calluna vulgaris (L.) Hull). Using each carrier agent, both vacuum and freeze drying were the procedures that provided higher recoveries (76%–98%) and higher honey final concentrations in the powders (56%–73%). The most suitable carrier agent was maltodextrin, because with it, lower moisture (1.90%–4.20%), higher solubility (21 s–123 s) and lower hygroscopicity (6.32%–13.68%) was achieved. Honey powders obtained with maltodextrin by vacuum and freeze drying exhibited higher recoveries (88%–98%) and the best sensory characteristics, with stronger floral odours and flavours, stronger sweetness, lower viscosity and lower waxy perceptions.
    Palabras clave
    Honey powder
    Freeze drying
    Vacuum drying
    Spray drying
    Carrier agents
    Materia
    Alimentos
    Food
    URI
    http://hdl.handle.net/10259/5851
    Versión del editor
    https://doi.org/10.1016/j.lwt.2021.112063
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    Documento(s) sujeto(s) a una licencia Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 Internacional
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    Oses-lwt_2021.pdf
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