Effect of microwave heating on the storage and properties of starfruit honey
1994
Hasanah, M. Ghazali | Tan, Chew Ming | Dzulkifli M Hashim (Pertanian Malaysia Univ., Serdang, Selangor (Malaysia). Faculty of Food Science)
Microwave energy was used to heat-treat 500 mL volumes of starfruit (Averrhoa carambola L.) honey to 71 degreeC. Unheated honey served as the control. The honeys were then stored at 4 degreeC or room temperature (28 * 2 degreeC). Several physical and chemical properties were monitored over 16 weeks. Spoilage due to fermentation occurred only in unheated honey stored at ambient temperature. The heat-treatment alone did not affect the pH, titratable acidity, water activity, moisture, nitrogen, ash, glucose, fructose, maltose and sucrose contents of the honey. Diastase activity and yeast count, on the other hand, were lowered. However, major changes in the moisture content, titratable acidity, sugar content and diastase activity of the heated and unheated honey occurred during storage
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