composition, rheological and thermal properties of Tajonal (Viguiera dentata) Mexican honey

Samples of Tajonal honey (Viguiera dentata) from Yucatan, Mexico with different moisture contents were studied for their physicochemical, crystallization, rheological, and thermal characteristics. The presence of crystals changed the flow behavior from Newtonian to non-Newtonian. A characteristic gl...

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Bibliographic Details
Published inInternational journal of food properties Vol. 9; no. 2; pp. 299 - 316
Main Authors Mora-Escobedo, R, Moguel-Ordonez, Y, Jaramillo-Flores, M.E, Gutierrez-Lopez, G.F
Format Journal Article
LanguageEnglish
Published Taylor & Francis Group 01.07.2006
Subjects
ash content
beta-fructofuranosidase
carbohydrate content
condiments
Crystallization
electrical conductivity
Fusion temperature
glass transition
Glass transition temperature
Honey
hydroxymethylfurfural
physicochemical properties
sugar substitutes
Sugars
sweeteners
thermal properties
titratable acidity
viscosity
water content
Mexico
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Summary:Samples of Tajonal honey (Viguiera dentata) from Yucatan, Mexico with different moisture contents were studied for their physicochemical, crystallization, rheological, and thermal characteristics. The presence of crystals changed the flow behavior from Newtonian to non-Newtonian. A characteristic glass transition temperature (Tg') was found for each sample, and it was observed to be dependent of the initial moisture content but independent of the storage period. The temperature and latent heat of fusion were not affected by the crystallization phenomenon, while both the moisture content and the glucose/water ratio were useful indexes for crystal growth in honey. Crystallization process can be controlled by harvesting the product with higher moisture contents without exceeding the limits established by international regulations.
ISSN:1094-2912
1532-2386
DOI:10.1080/10942910600596159