2026-11-02T14:21:36Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/58512022-10-31T23:42:07Zcom_10259_5363com_10259_5086com_10259_2604col_10259_5364

Osés Gómez, Sandra María Cantero, Leire Crespo, Miranda Puertas López, Guillermo González Ceballos, Lara Vallejos Calzada, Saúl Fernández Muiño, Miguel Ángel Sancho Ortiz, María Teresa 2021-08-17T10:48:06Z 2021-08-17T10:48:06Z 2021-10 0023-6438 http://hdl.handle.net/10259/5851 10.1016/j.lwt.2021.112063 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. Junta de Castilla y León (Spain) for financial support (BU041G18) application/pdf eng Elsevier LWT. 2021, V. 150, 112063 https://doi.org/10.1016/j.lwt.2021.112063 info:eu-repo/grantAgreement/JCyL/BU041G18 Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Honey powder Freeze drying Vacuum drying Spray drying Carrier agents Alimentos Food Attributes of ling-heather honey powder obtained by different methods with several carriers info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion LWT 150 112063