Journal of Food Processing & Technology

Joan King

Publications

• Research Article
  Application of Honey Powder in Bread and its Effect on Bread Characteristics
  Author(s): Subramaniam Sathivel, Ahalya Kosal Ram, Luis Espinoza, Joan King, Rafael Cueto and Kevin Mis SolvalSubramaniam Sathivel, Ahalya Kosal Ram, Luis Espinoza, Joan King, Rafael Cueto and Kevin Mis Solval
  
  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 .. View More»
  DOI: 10.4172/2157-7110.1000279

  Abstract PDF