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- Title
Evolution of Physicochemical Parameters during the Thermal-Based Production of Água-mel , a Traditional Portuguese Honey-Related Food Product.
- Authors
Cavaco, Teresa; Figueira, Ana Cristina; González-Domínguez, Raúl; Sayago, Ana; Fernández-Recamales, Ángeles
- Abstract
The purpose of this work was to investigate the physicochemical changes occurring during the thermal-based production of água-mel, a traditional Portuguese honey-related food product. The refractive index, color parameters (hue angle, H°; chroma, C*), and the content of total reducing sugars, glucose, fructose, total brown pigments, and 5-hydroxymethylfurfural were monitored along the entire production process, and their evolution was kinetically modelled. Thermal processing caused a gradual decrease in sugars, which was accompanied by the formation of brown pigments and 5-hydroxymethylfurfural, increased concentration of soluble solids as evaluated through refractive index measurements, as well as the appearance of darker colors. In particular, a zero-order kinetic model could explain the changes in H° and reducing sugars, while the evolution of refractive index, brown pigments, 5-hydroxymethylfurfural, C*, fructose, and glucose were best fitted using a first-order kinetics model.
- Subjects
REFRACTIVE index; SUGARS; MANUFACTURING processes; PIGMENTS; HONEY
- Publication
Molecules, 2022, Vol 27, Issue 1, p57
- ISSN
1420-3049
- Publication type
Article
- DOI
10.3390/molecules27010057