Honey Powder Research Articles

Optimisation of process parameters to develop nutritionally rich spray‐dried honey powder with vitamin C content and antioxidant properties

SummaryThe aim of present research was to optimise the conditions to develop nutritionally rich honey powder using honey, whey protein concentrate (WPC), aonla (Emblica officinalis. Gaertn) and basil (Ocimum sanctum) extract with the help of co‐current spray drier. Response surface methodology was applied to study the effects of inlet temperature (160–180 °C), whey protein concentrate (25–35%), feed flow rate (0.08–0.13 mL s−1), aonla extract (6–8%) and basil extract (6–8%) on product responses, viz. bulk density, hygroscopicity, antioxidant activity (AOA), total phenolic content (TPC) and vitamin C. Statistical analysis revealed that independent variables significantly affected all the responses. The results demonstrated that increasing inlet temperature lowered the bulk density, hygroscopicity, AOA, TPC and vitamin C, whereas addition of aonla extract and basil extract increased the AOA (82.73%), TPC (63.27%) and total vitamin C content (94.89%) as these functional compounds were encapsulated by WPC. Similarly, with increase in feed flow rate and WPC, there was increase and decrease in the bulk density and hygroscopicity, respectively. The recommended optimum spray‐drying conditions were inlet air temperature (170 °C), feed rate (0.11 mL s−1), whey protein concentrate (35%), aonla (8%) and basil extract (6%).

Changes in the physical properties of honey powder during storage

SummaryHoney powders produced by spray drying with the addition of Arabic gum and sodium caseinate were characterised in terms of the influence of storage time on the following physical properties: particle size, moisture content, water activity, bulk density, flowability and hygroscopicity. The storage affected those properties; after 12 weeks of storage, particle size decreased (except Arabic gum powder treated as a control sample), moisture content and water activity increased, hygroscopicity decreased. Changes in bulk density, particle size and moisture content caused the rise of Hausner ratio value; however, the powders were still characterised by a very good flow properties and low cohesiveness. The colour of reconstituted powders was also affected by storage; in most of samples, the darkening, reduction in redness and yellowness were observed. Colour parameters were the most stable in powders obtained with the addition of 2% w/w of sodium caseinate.

Development and application of a computer vision system for the measurement of the colour of Iranian sweet bread

A combination of digital camera, computer and graphics software can provide a less expensive and more versatile technique to determine the surface colour of foods. The aim of this work is the development and application of a computer vision system for the measurement of the colour of Iranian sweet bread. In this study, imaging from samples was performed in an environment with 6,500 K illumination standard, and RGB colour space of captured images were transferred to L*a*b* indexes by computer software under illumination standard. This digital image processing was developed as a simple and efficient method for evaluating Iranian sweet bread colour. Also the effect of adding honey on qualitative and quantitative changes of colour values was evaluated as a function of the honey percentage (0, 2, 4, 6, 8, 10, 12, 14% honey powder). Results showed that the colour of the bread produced was improved by adding honey and the developed image processing system was suitable for the measurement of colour parameters. Th...

Effect of Addition of Whey Protein Isolate on Spray-Drying Behavior of Honey with Maltodextrin as a Carrier Material

The efficiency of two drying carriers, namely whey protein isolate (WPI) and maltodextrin (MD), alone or in combination, was evaluated during spray-drying of honey. No powder was recovered when pure honey was spray-dried. Honey powders were successfully obtained (powder recovery >50%) by adding MD and WPI alone at a Honey: MD ratio of 40:60 or at a Honey:WPI ratio of 70:30. The addition of a small amount of WPI (as low as 0.5% w/w) to MD reduced the amount of carriers required to spray-dry honey. Powder recovery increased from 0 (Honey:MD:WPI = 60:40:0) to 57.4 ± 4.7% when MD was replaced by 0.5% WPI (Honey:MD:WPI = 60:39.5:0.5). The surface tension of feed solutions, surface elemental composition, and glass transition temperature of spray-dried honey powders was analyzed. The mechanisms of such a significant effect of WPI on spray-drying of honey are attributed to the preferential migration of protein to the droplet/air interface and the limited inward movement of protein during moisture evaporation, in conjunction with excellent skin-forming properties of protein upon drying. Powders' moisture content, water activity, and hygroscopicity were negligibly influenced by different carriers. Bulk density and particle size were positively affected by MD concentration, which might be related to agglomeration process of particles.

Modeling of vacuum puffing characteristics and color change of liquid honey

Vacuum puffing of liquid honey, mixed with drying ingredients, was carried out in a vacuum dryer in order to model the puffing characteristics and color change of the mix. The drying ingredients i.e., maltodextrin (0.6kg/kg dry honey solid), glycerol monosteareate (0.02kg/kg dry honey solid) and tricalcium phosphate (0.02kg/kg dry honey solid) were mixed with the liquid honey. The puffing characteristics of the honey mix were carried out at various sample thickness (0.002, 0.003 and 0.004m) and vacuum chamber plate temperature (65, 70 and 75°C). Among the five drying models fitted to the puffing data, Page model was observed to predict the moisture content and puffing time data well at all experimental conditions with a relative deviation percentage value of less than 10%. Effective moisture diffusivity varied between 8.875×10−10m2s−1 and 4.132×10−9m2s−1. The effective moisture diffusivity was found to increase with increase in thickness of the honey mix and puffing temperature. Increase in temperature enhanced the temperature induced color change of the honey powder. Increase in thickness increased the total puffing time.

Application of Honey Powder in Bread and its Effect on Bread Characteristics

Spray dried honey powder could serve as an alternative to sucrose in the bread making process. The objectives of this study were to produce a honey powder containing retrograded starch and use it as an alternative to sucrose in bread formulations. The honey powder was produced by spray drying honey using retrograded starch as a drying agent. Three bread formulations were prepared with (1) 100% liquid honey (HNY), (2) 50% substitution of Sugar with Honey Powder (SHP) and (3) 100% Honey Powder (HP). A bread formulation prepared with only sucrose was used as a control (S). Breads produced from all four formulations were analyzed for loaf volume, weight loss, density, specific volume, moisture content, texture, and freezable water. Triplicate experiments were conducted and data were statistically analyzed at α=0.05. Among the bread samples HP showed highest loaf volume (mL) at 1462 ± 45 while SHP, HNY and control showed decreasing loaf volumes at 1303 ± 199, 1155 ± 91 and 1100 ± 66, respectively. All bread samples showed an increase in firmness and HP had a lower rate of staling than the other bread samples during storage. Control bread samples contained more freezable water (g/g solid) at 0.21 ± 0.003 than HNY, SHP, and HP which had 0.20 ± 0.003, 0.19 ± 0.01 and 0.13 ± 0.01, respectively. The study demonstrated that spray dried honey powder with retrograded starch could be used as a substitute for sucrose in baking bread.

Effect of honey powder on dough rheology and bread quality

The effects of honey powder on dough rheology and bread quality were studied using sugar as controls. Farinographic studies showed that there were higher water absorption, shorter development time and stability time as honey powder increased, and small degree of softening were obtained for the dough containing 5% honey powder. Extensograph measurements showed that resistance to extension and R/E increased while energy value and extensibility decreased at level of 10% honey. Sensory evaluation showed that the largest total scores were obtained at level of 10% honey. Texture analysis showed that honey breads had low hardness, adhesiveness, gumminess, chewiness and high springiness, cohesiveness. The differences of the crust and crumb colour between honey breads and the control were significant (P < 0.05). In conclusion, honey powder could be potentially a useful ingredient as a dough improver. Honey usage in the bread formulation supported an improvement in dough rheology, better sensory and texture properties of bread as compared to control formulation. Addition of 5%–10% honey powder significantly improved the baking quality of breads.

The Effect of Additives on Vacuum Dried Honey Powder Properties

Vacuum drying of liquid honey was carried out using three additives, i.e., maltodextrin (drying agent), glycerol monostreate (flowability agent) and tricalcium phosphate (anti-caking agent). The drying experiments were conducted through a central composite rotatable (CCR) type experimental design with three levels and five variables to study the effect of the additives on the vacuum dried honey powder properties. The maximum and minimum level of malto dextrin, glycerol monostreate and tricalcium phosphate used in the experiments were 0.6-0.35 kg.kg dry honey solid-1, 0.02-0.01 kg.kg dry honey solid-1 and 0.02-0.01 kg.kg dry honey solid-1, respectively. The amount of maltodextrin, glycerol monostereate, and tricalcium phosphate required to reduce powder stickiness and caking and increase powder flowability were optimized based on the commercially available honey powder properties. At the optimum ranges of maltodextrin (0.429-0.55 kg.kg dry honey solid-1), glycerol monostereate (0.0121-0.0157 kg.kg dry honey solid-1), and tricalcium phosphate (0.0147-0.0156 kg.kg dry honey solid-1), the range of powder properties were: hygroscopicity= 8.33-10.27%; degree of caking=10.24-11.50%; flowability=22-24.56s; overall colour difference=5.8-7.9 and sticky point temperature = 45.5-50.65°C.

Effects of ingesting protein with various forms of carbohydrate following resistance-exercise on substrate availability and markers of anabolism, catabolism, and immunity

BackgroundIngestion of carbohydrate (CHO) and protein (PRO) following intense exercise has been reported to increase insulin levels, optimize glycogen resynthesis, enhance PRO synthesis, and lessen the immuno-suppressive effects of intense exercise. Since different forms of CHO have varying glycemic effects, the purpose of this study was to determine whether the type of CHO ingested with PRO following resistance-exercise affects blood glucose availability and insulin levels, markers of anabolism and catabolism, and/or general immune markers.Methods40 resistance-trained subjects performed a standardized resistance training workout and then ingested in a double blind and randomized manner 40 g of whey PRO with 120 g of sucrose (S), honey powder (H), or maltodextrin (M). A non-supplemented control group (C) was also evaluated. Blood samples were collected prior to and following exercise as well as 30, 60, 90, and 120 min after ingestion of the supplements. Data were analyzed by repeated measures ANOVA or ANCOVA using baseline values as a covariate if necessary.ResultsGlucose concentration 30 min following ingestion showed the H group (7.12 ± 0.2 mmol/L) to be greater than S (5.53 ± 0.6 mmol/L; p < 0.03); M (6.02 ± 0.8 mmol/L; p < 0.05), and C (5.44 ± 0.18 mmol/L; p < 0.0002) groups. No significant differences were observed among groups in glucose area under the curve (AUC) values, although the H group showed a trend versus control (p = 0.06). Insulin response for each treatment was significant by time (p < 0.0001), treatment (p < 0.0001) and AUC (p < 0.0001). 30-min peak post-feeding insulin for S (136.2 ± 15.6 uIU/mL), H (150.1 ± 25.39 uIU/mL), and M (154.8 ± 18.9 uIU/mL) were greater than C (8.7 ± 2.9 uIU/mL) as was AUC with no significant differences observed among types of CHO. No significant group × time effects were observed among groups in testosterone, cortisol, the ratio of testosterone to cortisol, muscle and liver enzymes, or general markers of immunity.ConclusionCHO and PRO ingestion following exercise significantly influences glucose and insulin concentrations. Although some trends were observed suggesting that H maintained blood glucose levels to a better degree, no significant differences were observed among types of CHO ingested on insulin levels. These findings suggest that each of these forms of CHO can serve as effective sources of CHO to ingest with PRO in and attempt to promote post-exercise anabolic responses.

Applications of the Cyclone Stickiness Test for Characterization of Stickiness in Food Powders

The cyclone stickiness test (CST) technique was applied to measure the stickiness temperature and relative humidity of whey, honey, and apple juice powders. A moisture sorption isotherm study was conducted to analyze the surface moisture content of whey powder. The glass transition temperatures of the sample powder were analyzed using differential scanning calorimetry (DSC). The stickiness results of these products were found within 20°C above their surface glass transition temperatures, which is well within the normal temperature range for glass transition in general. The results obtained by the CST technique were found consistent with DSC values.

Applications of Thermal Mechanical Compression Tests in Food Powder Analysis

A new Thermal Mechanical Compression Test (TMCT) was applied for glass-rubber transition and melting analyses of food powders and crystals. The TMCT technique measures the phase change of a material based on mechanical changes during the transition. Whey, honey, and apple juice powders were analyzed for their glass-rubber transition temperatures. Sucrose and glucose monohydrate crystals were analyzed for their melting temperatures. The results were compared to the values obtained by conventional DSC and TMA techniques. The new TMCT technique provided the results that were very close to the conventional techniques. This technique can be an alternative to analyze glass-rubber transition of food, pharmaceutical, and chemical dry products.