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Optimization of Powdered Honey Production Using Co-Crystallization Method

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There are many methods to produce powdered honey such as vacuum dry, freeze dry, spray dry and co-crystallization. However to obtain powdered honey with good characteristic, the content of honey is very low. Among those methods, spray dry and co-crystallization are the most potential method to produce powdered honey because the technique and equipment are relatively simple and easy to operate. Spray drying powdered honey was conducted with the highest content of honey is 10% and maltodextrin 15%. While in the co-crystallization method, the liquid honey could be added until 30%. Flowability, color, hardness and sensory evaluation test were analyzed as the parameters. the results showed that spray dried powdered honey has good flowability with an angle of repose 35o but the color test and sensory evaluation were not reach the acceptance level. in co-crystallized powdered honey, the angle of repose was indicated as fair to passable (38o-45o) and the consistency of the powder is elastic. the sensory evaluation test for co-crystallized powdered honey showed that the color, aroma, taste and overall score of powdered honey could be accepted by the panelists.

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Availability

B01779

(Rack Thesis)

Available

Detail Information

Series Title

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Call Number

1779

Publisher

: Swiss German University., 2014

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

FT
Spray dry
Co-crystallization
Honey powder
Flowability

Specific Detail Info

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Statement of Responsibility

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