Preparation of honey tablet by vacuum cooking
|International Journal of Engineering Trends and Technology (IJETT)||
|© 2017 by IJETT Journal|
|Year of Publication : 2017|
|Authors : Hojjatpashazadehkelisakand, Mustafa Fatih Ertugay
|DOI : 10.14445/22315381/IJETT-V53P220|
Hojjatpashazadehkelisakand, Mustafa Fatih Ertugay "Preparation of honey tablet by vacuum cooking", International Journal of Engineering Trends and Technology (IJETT), V53(2),114-117 November 2017. ISSN:2231-5381. www.ijettjournal.org. published by seventh sense research group
The aim of this study was to obtain healthy a new product called honey tablet instead of adulterated candies for the children and to carry easily with us in daily life. Vacuum cooking was investigated as a potential technique for obtaining honey tablet. For the purpose, honey was treated invacuum cookers at 3 different vacuum pressures (-0.6, -0.7 and -0.8 Bar) and 130°Cfor 8:00, 5:30 and 4:30 minute processing times, respectively. The cooking process was ceased after honey reachedto final Brix (81.25), andhoney that reached to high viscosity was immediately poured to mouldsin order to shape. The effect of vacuum cooking process on honey tablets was investigated by analyzing hydroxymethylfurfural (HMF), diastase number, color and sensorial characteristics. The interaction between operating conditions and HMF, diastase number, color and sensorial characteristics was investigated (p<0,01) and it was determined that increasing in HMF and decreasing in diastase number were under limits accepted by International Honey Commission. Furthermore, sensorial and color characteristics of honey tablets were also positively affected by vacuum cooking.
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Honey tablet, vacuum cooking, honey, diastase, hydroxymethylfurfural.