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dc.contributor.authorOsés Gómez, Sandra María 
dc.contributor.authorCantero, Leire
dc.contributor.authorCrespo, Miranda
dc.contributor.authorPuertas López, Guillermo 
dc.contributor.authorGonzález Ceballos, Lara 
dc.contributor.authorVallejos Calzada, Saúl 
dc.contributor.authorFernández Muiño, Miguel Ángel 
dc.contributor.authorSancho Ortiz, María Teresa 
dc.date.accessioned2021-08-17T10:48:06Z
dc.date.available2021-08-17T10:48:06Z
dc.date.issued2021-10
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10259/5851
dc.description.abstractIn 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.en
dc.description.sponsorshipJunta de Castilla y León (Spain) for financial support (BU041G18)es
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherElsevieres
dc.relation.ispartofLWT. 2021, V. 150, 112063es
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectHoney powderen
dc.subjectFreeze dryingen
dc.subjectVacuum dryingen
dc.subjectSpray dryingen
dc.subjectCarrier agentsen
dc.subject.otherAlimentoses
dc.subject.otherFooden
dc.titleAttributes of ling-heather honey powder obtained by different methods with several carriersen
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.accessRightsinfo:eu-repo/semantics/embargoedAccesses
dc.relation.publisherversionhttps://doi.org/10.1016/j.lwt.2021.112063es
dc.identifier.doi10.1016/j.lwt.2021.112063
dc.relation.projectIDinfo:eu-repo/grantAgreement/JCyL/BU041G18
dc.journal.titleLWTes
dc.volume.number150es
dc.page.initial112063es
dc.type.hasVersioninfo:eu-repo/semantics/acceptedVersiones


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