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Abstrakt
Bee honey is nutritious and has numerous health benefits, but its taste is for many people too bland. Honey with addition of spices could be important to the food industry as a functional product with positive health image and interesting taste. Such product would definitely meet health-driven consumers’ expectations. Therefore, the aim of this study was to evaluate the effect of addition of selected spices on sensory, antimicrobial, and antioxidant properties of honey. Results showed that the addition of spices significantly affected the taste and the smell of honey () and that honey with the cinnamon was the most desired and easily accepted product by the consumers. The addition of spices had no significant effect on texture and appearance. All tested samples showed the ability to inhibit the growth of bacteria and, contrary to the assumptions, the addition of spices did not cause an increase of antimicrobial activity. The results also showed that the kind and amount of added spice significantly affected the antioxidant activity: ability to scavenge free radicals and total phenolics content. The highest antioxidant activity revealed the honey with cinnamon and the lowest revealed the honey with cardamom addition.
Cytowania
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7
CrossRef
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0
Web of Science
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1 4
Scopus
Autorzy (3)
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Aleksandra Wilczyńska dr hab.
- Gdynia Maritime University
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Joanna Newereli-Guz dr
- Gdynia Maritime University
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Pełna treść
- Wersja publikacji
- Accepted albo Published Version
- DOI:
- Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1155/2017/6963904
- Licencja
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otwiera się w nowej karcie
Słowa kluczowe
Informacje szczegółowe
- Kategoria:
- Publikacja w czasopiśmie
- Typ:
- artykuł w czasopiśmie wyróżnionym w JCR
- Opublikowano w:
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JOURNAL OF FOOD QUALITY
nr 2017,
strony 1 - 7,
ISSN: 0146-9428 - Język:
- angielski
- Rok wydania:
- 2017
- Opis bibliograficzny:
- Wilczyńska A., Newereli-Guz J., Szweda P.: Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey// JOURNAL OF FOOD QUALITY. -Vol. 2017, (2017), s.1-7
- DOI:
- Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1155/2017/6963904
- Weryfikacja:
- Politechnika Gdańska
wyświetlono 120 razy
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