Development of a processing method for Philippine highland honeys
1995
Galvez, F.C.F. | Bernardo, E.R. | Rumbaoa, R. | Viernes, M.G. (Philippines Univ. Diliman, Diliman, Quezon City (Philippines). Coll. of Home Economics)
An appropriate processing method was developed for Philippine highland honeys. Preliminary heat resistance studies were conducted on osmophilic yeast strains isolated from honey samples. D-values and z-value were determined at 60 deg C for the most heat-resistant isolate using the available honey-type as the heating menstruum. Processing studies were conducted at 70 deg C using different holding times of 20, 25, and 30 min. Total yeast count, moisture content, HMF concentration and diastase activity were determined on honey samples before and after processing treatments. The most heat-resistant yeast isolate for Philippine highland honey was found to be Zygosaccharomyces rouxii. The z-value was 15.38 at 60 deg C. Results of the processing studies indicated that heat treatments expectedly increased HMF concentration (0.0296 mg/100 g honey to 0.2369 mg/100 g honey), decreased diastase activity (33.45 to 30.94 mL 1 percent starch solution/g honey/h at 40 deg C) and considerably or totally destroyed the yeast population. Moisture content (17.2 percent) was not affected. Prolonged processing at 70 deg C did not have any significant effects on these parameters. Philippine highland honeys may be processed at 70 deg C for at least 20 to 30 min without adverse effects on its properties
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