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Influence of freezing, pasteurization and maturation on Tiúba honey quality

Ribeiro, Geovana Piveta, Villas-Bôas, Jerônimo Kahn, Spinosa, Wilma Aparecida, Prudencio, Sandra Helena
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.90 pp. 607-612
acidity, alcohols, flavor, freezing, honey, hydroxymethylfurfural, odors, pH, pasteurization, reducing sugars, sensory evaluation, stingless bees, sugar content, taste, temperature, total soluble solids, viscosity, water activity
The honey of stingless bees is highly appreciated for its taste and unmatched flavor, but because of its high moisture the content may deteriorate. The focus of this study was to evaluate the impact of different preservation processes on Tiúba honey physicochemical and sensory characteristics. The physicochemical characteristics were determined before (initial time sample) and after freezing by 180 days, pasteurization at 65 °C and maturation in two different temperatures, 20 °C and 30 °C by 180 days. The reducing sugar content, total acidity, alcohol, moisture, total soluble solids, pH, water activity, viscosity, and hydroxymethylfurfural (HMF) were determined. These samples were also evaluated by sensory descriptive and acceptance analysis. The freezing caused decrease in moisture and viscosity, pasteurization reduced the pH and the maturated samples showed difference between them in moisture, water activity, pH and alcohol. The higher the maturation temperature the higher the alcohol production and lower the moisture, water activity and viscosity. It was not detected the presence of HMF in any of the samples. The sensory profile of matured samples showed that the attributes were acid aroma and taste, fermented aroma and flavor, viscosity and grittiness, besides confirming the sensory acceptance of all samples.