Journal of Food Processing & Technology

Journal of Food Processing & Technology
Open Access

ISSN: 2157-7110



Physicochemical, Antioxidants and Sensorials Properties of Melipona subnitida Honey after Dehumidifying

Edna Maria Mendes Aroucha, Mônica Cristina de Paiva Silva, Ricardo Henrique de Lima Leite, Francisco Klebson Gomes dos Santos, Victor Rafael Leal de Oliveira, Nicolas Oliveira de Araújo and Karyn Nathallye de Oliveira Silva

Physical-chemical characteristics (moisture, water activity, electrical conductivity, pH, free acidity, reducing sugars, apparent sucrose, hydroxymethylfurfural, ash, insoluble solids and color), total phenolic content, flavonoids, antioxidant and sensorial properties (aroma, flavor, color, fluidity, acceptance and purchase intention) were evaluated in honey bee Melipona subnitida in natura and after dehumidification. The data were submitted to analysis of variance (P<0.01), the means compared by the t-test (p<0.05) and the sensorial analysis by the Friedman test (p<0.05). Comparing the dehumidified honey with the in natura honey, differences in the physical and chemical characteristics of moisture, water activity, reducing sugars, sucrose, ash, insoluble solids in water and color were observed. However, there was no difference in antioxidant capacity, total phenolic content, flavonoids, flavor, color, acceptance, and intention to purchase the product. In the sensorial parameters of aroma and fluidity were evidenced alterations; however, the process of dehumidification of the honey did not impair it sensorial quality and still decreased the humidity favoring its greater conservation.