International Journal of Engineering Research

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Cane Honey:Process, Quality and Harmlessness


Affiliations
1 Universidad Tecnica de Cotopaxi, El Ejido, San Felipe, Latacunga, Ecuador
2 Universidad Central Marta Abreu de las Villas, Santa Clara, Cuba
3 Pontificia Universidad Catolica del Ecuador, Ciudadela La Victoria, Ibarra, Ecuador
 

The purpose of this study was to obtain hydrolyzed honey, evaluate its quality, harmlessness, and productivity of the process, in order to diversify and make dynamic the panela production. The quality and food safety about the product is determined by the control in every stage of the process especially in natural clarification and concentration. Two pH factors were tested and the final concentration of the solution was tested by response variables such as viscosity, flavor, and the presence of crystals. The results showed that pH and concentration impact considerably the quality and safety. These are objectively valued through a sensorial and microbiological analysis. The production yield regarding hydrolyzed honey is vital for panela and natural sugar production since it increases with the extraction of juice in an efficiency manner.

Keywords

Panela Industry, Manufacturing Honey, Concentration, Flavor, Stability, Nutritious, Safe Food.
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  • Cane Honey:Process, Quality and Harmlessness

Abstract Views: 161  |  PDF Views: 0

Authors

C. Walter Francisco Quezada Moreno
Universidad Tecnica de Cotopaxi, El Ejido, San Felipe, Latacunga, Ecuador
Erenio Gonzalez Suarez
Universidad Central Marta Abreu de las Villas, Santa Clara, Cuba
Walter David Quezada Torres
Pontificia Universidad Catolica del Ecuador, Ciudadela La Victoria, Ibarra, Ecuador
Moraima Cristina Mera Aguas
Pontificia Universidad Catolica del Ecuador, Ciudadela La Victoria, Ibarra, Ecuador

Abstract


The purpose of this study was to obtain hydrolyzed honey, evaluate its quality, harmlessness, and productivity of the process, in order to diversify and make dynamic the panela production. The quality and food safety about the product is determined by the control in every stage of the process especially in natural clarification and concentration. Two pH factors were tested and the final concentration of the solution was tested by response variables such as viscosity, flavor, and the presence of crystals. The results showed that pH and concentration impact considerably the quality and safety. These are objectively valued through a sensorial and microbiological analysis. The production yield regarding hydrolyzed honey is vital for panela and natural sugar production since it increases with the extraction of juice in an efficiency manner.

Keywords


Panela Industry, Manufacturing Honey, Concentration, Flavor, Stability, Nutritious, Safe Food.