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Properties of Dried and Intermediate Moisture Honey Products: A Review

Umesh Hebbar, H. and Rastogi, N. K. and Subramanian, R. (2008) Properties of Dried and Intermediate Moisture Honey Products: A Review. International Journal of Food Properties. pp. 804-819.

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Abstract

This review discusses the processing techniques proposed for the production of dried and intermediate moisture honey products, as well as their properties. Stickiness is the major problem in the drying of sugar rich products like honey, that depend on the type of sugar and temperature of operation, which are related to the glass transition temperature. Some additives are usually added to the sugary feed to increase the glass transition temperature and concurrently the sticky point temperature. In the case of honey-fruit spreads, nutritional and sensory characteristics can be enhanced by replacing part of sugar with honey. Co-crystallization of honey with sucrose could be used to preserve the honey flavor. These diversified honey products provide better taste and nutrition to the consumer besides enhancing the utilization of honey.

Item Type: Article
Uncontrolled Keywords: Co-crystallized honey, Glass transition temperature (Tg), Granulated honey, Honey candy, Honey flakes, Honey powder, Honey spreads, Sticky point temperature (Tst).
Subjects: 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Jan 2009 05:28
Last Modified: 30 May 2012 11:34
URI: http://ir.cftri.com/id/eprint/8869

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