Kevin Mis Solval

Application of honey powder in bread and its effect on bread characteristics.

Spray dried honey powder could serve as an alternative to sucrose in the bread making process. The objectives of this study were to produce a honey powder containing retrograded starch and use it as an alternative to sucrose in bread formulations. The honey powder was produced by spray drying honey using retrograded starch as a drying agent. Three bread formulations were prepared with (1) 100% liquid honey (HNY), (2) 50% substitution of Sugar with Honey Powder (SHP) and (3) 100% Honey Powder (HP). A bread formulation prepared with only sucrose was used as a control (S). Breads produced from all four formulations were analyzed for loaf volume, weight loss, density, specific volume, moisture content, texture, and freezable water. Triplicate experiments were conducted and data were statistically analyzed at α=0.05. Among the bread samples HP showed highest loaf volume (mL) at 1462 ± 45 while SHP, HNY and control showed decreasing loaf volumes at 1303 ± 199, 1155 ± 91 and 1100 ± 66, respectively. All bread samples showed an increase in firmness and HP had a lower rate of staling than the other bread samples during storage. Control bread samples contained more freezable water (g/g solid) at 0.21 ± 0.003 than HNY, SHP, and HP which had 0.20 ± 0.003, 0.19 ± 0.01 and 0.13 ± 0.01, respectively. The study demonstrated that spray dried honey powder with retrograded starch could be used as a substitute for sucrose in baking bread.

Effects of Blueberry (Vaccinium corymbosum) Juice on Lipid Oxidation During Spray Drying of Microencapsulated Menhaden Oil

This study investigated the effect of blueberry juice on menhaden oil lipid oxidation during microencapsulation. Oil in water emulsions containing menhaden oil with 0, 5, or 10% blueberry juice were spray dried to produce control-M, 5% BJ-M, and 10% BJ-M microencapsulated powders, respectively. All microencapsulated powders had similar encapsulation efficiencies with low surface oil content. Peroxide value (meq/kg of oil) was 4.50, 4.31, and 3.38 for control-M, 5% BJ-M and 10% BJ-M, respectively. Ten percent BJ-M had lower (P < 0.05) anisidine value, and totox values than 5% BJ-M and control-M. This indicated that 10% blueberry juice reduced lipid oxidation in menhaden oil during microencapsulation to a greater extent than the other formulations.