Development of honey powder by spray drying using alternative proteins as carriers

Vol 1, 2022 - 153706
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Resumo

Honey has beneficial effects on health as a result of its constituents. However, the use of honey in its natural form can present several disadvantages to the food industry. In this work, it was developed honey powder with rice or pea protein as a carrier by spray drying. The honey powder using rice protein achieved the highest yield of 64.87 ± 0.65 %. The effects on the physicochemical properties were evaluated, and the phenolic compounds were not negatively affected. Therefore, this work shows the potential use of honey as a food ingredient, including the growing market for plant-based food.

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Instituições
  • 1 Universidade de São Paulo
  • 2 School of Food Science and Nutrition / Faculty of Environment / University of Leeds
Eixo Temático
  • Ciências Exatas, Naturais e da Vida
Palavras-chave
honey
Spray Dryer
plant protein
phenolic compounds