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Title: | Contribution to the quality evaluation and the water activity prediction of La Palma Island honey | Authors: | Sanjuán Velázquez, Esther Estupiñan, S. Millán Larriva, Rafael Castelo, M. Penedo Padrón, Juan Carlos Cardona, A. |
UNESCO Clasification: | 3309 Tecnología de los alimentos | Keywords: | Quality evaluation Water activity prediction Honey Stingless Bees Hydroxymethylfurfural |
Issue Date: | 1997 | Publisher: | 0146-9428 | Journal: | Journal of Food Quality | Abstract: | The quality of 13 home-produced samples of honey from La Palma Island (Canary Islands, Spain) was evaluated. The samples exhibited adequate maturity as shown by the moisture mean content (174%). The mean pH was 3.89. The mean total ash content was 0.17% (0.06-0.46%) and the mean electrical conductivity was 4.88 10(4)s/cm, ranging from 2.86 10(4)s/cm to 7.32 10(4)s/cm. Both are typical values for floral honeys. Since the hydroxymethylfurfural content was low and the diastase activity value was high, a good freshness grade was evident. All samples displayed a water activity (aw) within a narrow range of values (0.570-0.622). Finally, we have obtained an equation for predicting the water activity, which takes the form Awc = 0.35732 + 0.01349 moisture/100 g of honey with a R-2 coefficient of 0.6541. This model allows the prediction of the water activity for La Palma Island honey in a reasonable, direct and simple way. | URI: | http://hdl.handle.net/10553/45549 | ISSN: | 0146-9428 | DOI: | 10.1111/j.1745-4557.1997.tb00466.x | Source: | Journal of Food Quality [ISSN 0146-9428], v. 20, p. 225-234 |
Appears in Collections: | Artículos |
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