A Study on the Manufacture and Quality Characteristics of Freeze-dried Honey Powders by Forming Agents
2022
Oh, H.W. | Lee, S.H.
Honey powder is a substitute for honey, which application in the food industry is limited due to its high viscosity. Honey powder preparation involves the application of appropriate forming agents and drying methods. The aim of this study was to obtain a honey powder containing a higher amount of honey than was reported in the literature before. This study was performed to investigate the quality characteristics of freeze-dried honey powders by different forming agents (Gum Arabic (GA), Maltodextrin (MD), β-cyclodextrin (CD)). The influence of mixing ratio and type of honey/forming agent solutions was examined. The properties of obtained powders were quantified for drying yield, chemical and physical properties. It was confirmed that the content and type of forming agents are a major cause of the change in dry yield and moisture content during the honey powdering process. Honey powders using GA as an forming agents were light yellow, and honey powders using MD and CD were both white. The particle size decreased as the amount of forming agents increased. In the moisture absorption index and the moisture solubility index, honey powder using MD showed excellent results. However, GA was the most effective agent that could increase the amount of honey among the forming agents used. Therefore, GA was considered the most suitable forming agent for honey powder from an industrial perspective. It was confirmed that the honey content in the honey powder can be increased depending on the type of forming agents.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Korea Agricultural Science Digital Library