Development of a gelled honey product with a mixture of polysaccharides Article Swipe
Francisco Rios
,
Crístina M.R. Rocha
,
Duarte Torres
,
Maria P. Gonçalves
,
Manuel Oscar Lobo
,
Norma Sammán
·
YOU?
·
· 2024
· Open Access
·
· DOI: https://doi.org/10.58985/jafsb.2024.v02i02.42
YOU?
·
· 2024
· Open Access
·
· DOI: https://doi.org/10.58985/jafsb.2024.v02i02.42
The work aimed to develop a gelled product based on honey and a polysaccharide system.Polysaccharides used as gelling and texturizing agents were ĸ-carrageenan (Car) and locust bean gum (LBG).The gel with honey was developed using a rotational central composite design (RCCD) with three variables (concentration of polysaccharides, Car percentage in polysaccharides, and honey content) and Bloom Strength (BS) was used as a response variable.The BS of the gelled system increased linearly with the content in Car and LBG used as gelling and texturizing agents.The Car-LBG system showed maximum values at 64.85% of Car and 35.15 % of LBG.Honey concentration in the Car-LBG system increased BS to a maximum value of 14.47g/100g.The rheological profile (Gꞌ, Gꞌꞌ, tan δ) of the obtained product showed the typical behavior of polysaccharide gels.The gelation (Tg = 44.5±0.4 °C) and melting (Tm = 66.1±0.2 °C) temperatures were determined.The attributes that could increase the gelled product's acceptance were identified: aroma and taste of honey.The product had significant amounts of honey (sweetener) and adequate sensory properties that make it attractive for the formulation of commercial gels using polysaccharides.This novel product has the potential to expand the use of honey and polysaccharides in the food industry.
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.58985/jafsb.2024.v02i02.42
- https://www.currentsci.com/images/articlesFile/1711702530.pdf
- OA Status
- hybrid
- Cited By
- 2
- References
- 22
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W4393323060
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W4393323060Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.58985/jafsb.2024.v02i02.42Digital Object Identifier
- Title
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Development of a gelled honey product with a mixture of polysaccharidesWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2024Year of publication
- Publication date
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2024-01-01Full publication date if available
- Authors
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Francisco Rios, Crístina M.R. Rocha, Duarte Torres, Maria P. Gonçalves, Manuel Oscar Lobo, Norma SammánList of authors in order
- Landing page
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https://doi.org/10.58985/jafsb.2024.v02i02.42Publisher landing page
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https://www.currentsci.com/images/articlesFile/1711702530.pdfDirect link to full text PDF
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YesWhether a free full text is available
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hybridOpen access status per OpenAlex
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https://www.currentsci.com/images/articlesFile/1711702530.pdfDirect OA link when available
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Polysaccharide, Product (mathematics), Food science, Polymer science, Business, Chemistry, Pulp and paper industry, Organic chemistry, Engineering, Mathematics, GeometryTop concepts (fields/topics) attached by OpenAlex
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2Total citation count in OpenAlex
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2025: 1, 2024: 1Per-year citation counts (last 5 years)
- References (count)
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22Number of works referenced by this work
- Related works (count)
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10Other works algorithmically related by OpenAlex
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