Development of a gelled honey product with a mixture of polysaccharides

Autores
Rios, Francisco Teodoro; Rocha, Cristina; Torres, Duarte; Gonçalves, Maria do Pilar; Lobo, Manuel Oscar; Samman, Norma Cristina
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Rios, Francisco Teodoro. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
Fil: Rocha, Cristina. Universidade Do Minho. Escola de Engenharia.; Portugal
Fil: Torres, Duarte. Universidad de Porto; Portugal
Fil: Gonçalves, Maria do Pilar. Universidad de Porto; Portugal
Fil: Lobo, Manuel Oscar. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa; Argentina
Fil: Samman, Norma Cristina. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa; Argentina
Materia
Gels
honey
carrageenan,
locust bean gum
bloom strength
acceptability.
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/259330
Acceder
id CONICETDig_4425416186467e02ad66cf503ff94fb6
oai_identifier_str oai:ri.conicet.gov.ar:11336/259330
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Development of a gelled honey product with a mixture of polysaccharidesRios, Francisco TeodoroRocha, CristinaTorres, DuarteGonçalves, Maria do PilarLobo, Manuel OscarSamman, Norma CristinaGelshoneycarrageenan,locust bean gumbloom strengthacceptability.https://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The 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.Fil: Rios, Francisco Teodoro. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; ArgentinaFil: Rocha, Cristina. Universidade Do Minho. Escola de Engenharia.; PortugalFil: Torres, Duarte. Universidad de Porto; PortugalFil: Gonçalves, Maria do Pilar. Universidad de Porto; PortugalFil: Lobo, Manuel Oscar. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa; ArgentinaFil: Samman, Norma Cristina. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa; ArgentinaCurrent Science Publishing2024-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/259330Rios, Francisco Teodoro; Rocha, Cristina; Torres, Duarte; Gonçalves, Maria do Pilar; Lobo, Manuel Oscar; et al.; Development of a gelled honey product with a mixture of polysaccharides; Current Science Publishing; Journal of Agricultural, Food Science and Biotechnology; 2; 2; 3-2024; 120-1292959-3417CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.currentsci.com/article-detail/123info:eu-repo/semantics/altIdentifier/doi/10.58985/jafsb.2024.v02i02.42info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:43:38Zoai:ri.conicet.gov.ar:11336/259330instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:43:38.662CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Development of a gelled honey product with a mixture of polysaccharides
title Development of a gelled honey product with a mixture of polysaccharides
spellingShingle Development of a gelled honey product with a mixture of polysaccharides
Rios, Francisco Teodoro
Gels
honey
carrageenan,
locust bean gum
bloom strength
acceptability.
title_short Development of a gelled honey product with a mixture of polysaccharides
title_full Development of a gelled honey product with a mixture of polysaccharides
title_fullStr Development of a gelled honey product with a mixture of polysaccharides
title_full_unstemmed Development of a gelled honey product with a mixture of polysaccharides
title_sort Development of a gelled honey product with a mixture of polysaccharides
dc.creator.none.fl_str_mv Rios, Francisco Teodoro
Rocha, Cristina
Torres, Duarte
Gonçalves, Maria do Pilar
Lobo, Manuel Oscar
Samman, Norma Cristina
author Rios, Francisco Teodoro
author_facet Rios, Francisco Teodoro
Rocha, Cristina
Torres, Duarte
Gonçalves, Maria do Pilar
Lobo, Manuel Oscar
Samman, Norma Cristina
author_role author
author2 Rocha, Cristina
Torres, Duarte
Gonçalves, Maria do Pilar
Lobo, Manuel Oscar
Samman, Norma Cristina
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Gels
honey
carrageenan,
locust bean gum
bloom strength
acceptability.
topic Gels
honey
carrageenan,
locust bean gum
bloom strength
acceptability.
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Rios, Francisco Teodoro. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
Fil: Rocha, Cristina. Universidade Do Minho. Escola de Engenharia.; Portugal
Fil: Torres, Duarte. Universidad de Porto; Portugal
Fil: Gonçalves, Maria do Pilar. Universidad de Porto; Portugal
Fil: Lobo, Manuel Oscar. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa; Argentina
Fil: Samman, Norma Cristina. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa; Argentina
description 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.
publishDate 2024
dc.date.none.fl_str_mv 2024-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/259330
Rios, Francisco Teodoro; Rocha, Cristina; Torres, Duarte; Gonçalves, Maria do Pilar; Lobo, Manuel Oscar; et al.; Development of a gelled honey product with a mixture of polysaccharides; Current Science Publishing; Journal of Agricultural, Food Science and Biotechnology; 2; 2; 3-2024; 120-129
2959-3417
CONICET Digital
CONICET
url http://hdl.handle.net/11336/259330
identifier_str_mv Rios, Francisco Teodoro; Rocha, Cristina; Torres, Duarte; Gonçalves, Maria do Pilar; Lobo, Manuel Oscar; et al.; Development of a gelled honey product with a mixture of polysaccharides; Current Science Publishing; Journal of Agricultural, Food Science and Biotechnology; 2; 2; 3-2024; 120-129
2959-3417
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.currentsci.com/article-detail/123
info:eu-repo/semantics/altIdentifier/doi/10.58985/jafsb.2024.v02i02.42
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Current Science Publishing
publisher.none.fl_str_mv Current Science Publishing
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842268615518191616
score 13.13397

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