Evaluación del método de descristalizado en las características físicas, químicas y sensoriales de la miel de abeja (Apis mellifera)

Honey is a natural sweet substance produced by bees (Apis mellifera) with high content of glucose and fructose, glucose tends to crystallize releasing water and leading to microbial growth. Descrystallization process is a heat treatment that extends the shelf life of the honey, but can change the quality of the honey according to the equipment used for this process. In this study the effect of the descrystallization methods were evaluated in the physical, chemical and sensory honey characteristics from two production areas. A Randomized Complete Block Design (BCA) was used, with two production areas (El Paraiso and Choluteca) and two methods of descrystallization (water bath or electrical resistance) were compared with two control treatments (without descrystallization process), with two repeated measures on time (1 and 15 days) and evaluated for triplicated. Color, viscosity, pH, moisture and °Brix were evaluated in the honey. The sensorial acceptance was analyzed with a nine-point hedonic scale. Decrystallization method at 50 ° C for 20 min had no effect on the physical, chemical and sensory properties of honey. The production area was the most influential factor in the characterization, the honey from Choluteca was darker, with more moisture and pH and lower viscosity and °Brix. Honey from El Paraiso had more acceptance rating of the panelists on the attributes of consistency, sweetness, flavor and overall acceptance.