Design and Characterization of honey-mint and honey-eucalyptus gumy
Journal Title: ACTA Apicola Brasilica - Year 2016, Vol 4, Issue 1
Abstract
The derivatives market of the hive and its sub products have had a recent boom in marketing, with products of cosmetology, pharmacology and food observed in apiculture exhibition that exist in different areas the México. This paper describes the design of the formulation of jelly gum with honey, addition with essences of mint and eucalyptus with sensory variation by artificial flavor. Sensorial, physicochemical and microbiological analysis of the product obtained are determined, the level of sensory pleasure be established through comparison with the existing market. It is necessary to standardize the ingredients for the product obtained had the same characteristic sensorial, predominating taste of honey-mint and honey-eucalyptus enriched with strawberry essence, so stipulated by not habitual consumer of honey products through sensory evaluation. Jelly gum obtained with strawberry essence, physicochemical has adequate moisture for storage, is slightly acidic and a range of 58-62 Brix. It was obtained jelly gum with honey-mint and honey-eucalyptus, have a color red, flavor a honey and soft rubbery texture, with good sensory acceptance. Physicochemical and microbiologically the jelly gum with honey-eucalyptus-strawberry and honey-mint-strawberry comply with the official’s standard, also ingestion no risk to health.
Authors and Affiliations
Martin Lazcano Hernández, Selene Gonzáles Ussery, Carlos Ochoa Velasco, Daniel Santiago Pereira, Oscar Portillo Moreno
Keywords
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- EP ID EP250400
- DOI 10.18378/aab.v4i1.4771
- Views 106
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