2026-06-18T02:43:33Zhttps://riubu.ubu.es/oai/request

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

00925njm 22002777a 4500 dc Osés Gómez, Sandra María author Cantero, Leire author Crespo, Miranda author Puertas López, Guillermo author González Ceballos, Lara author Vallejos Calzada, Saúl author Fernández Muiño, Miguel Ángel author Sancho Ortiz, María Teresa author 2021-10 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. 0023-6438 http://hdl.handle.net/10259/5851 10.1016/j.lwt.2021.112063 Honey powder Freeze drying Vacuum drying Spray drying Carrier agents Attributes of ling-heather honey powder obtained by different methods with several carriers