Mel co-cristalizado com sacarose: estudo do acondicionamento do produto e análise sensorial

Abstract

Co-crystallized honey is the product obtained from the crystallization of honey with sugar. This work had as main objective the verification of the physical-chemical properties of co-crystallized honey with sucrose during its storage in different types of packages and sensorial evaluation of the final product. The co-crystallized honey was conditioned in three types of packages (glass, honey pot and plastic bag) and stored in a controlled room temperature at 25 °C (BOD), and analyzed for water activity (Aw), hygroscopicity, density and repose angle every 20 days. After the storage period, a microbiological analysis was carried out following Resolution RDC No. 12 of January 2, 2001. After confirming that the product was safe for consumers, the sensory analysis for odor, taste and color was carried out. The research data was collected through the application of a sensory analysis question with a structured hedonic scale of 9 points, and an analysis of the purchase intent was also requested. The Aw values remained below 0.6 during the studied period. Density values ranged from 0.4 to 0.55, showing a slight decrease over time. The repose angle values varied between 25º and 40º, showing good fluidity. The hygroscopicity values presented variation among the different samples due to the addition of maltodextrin, confirming the efficiency of its use in dehydrated products. With this study, it was possible to verify that all the proposed packages achieved their objectives of maintaining the integrity of the food during the evaluated time. However, through visual observation, vacuum packaging would not be recommended because the product presented hardening, making it difficult to handle. The microbiological results were within the standards established by RDC No. 12. The sensory analysis results were satisfactory, indicating that the product could released on the market and it would be well accepted by the population. Also, this product could be used as a substitute for sugar as a sweetener in the preparation of food and drinks.