Development of a honey-based powder ingredient using a mixture design: Botanical origin effect and hydration properties

Abstract

The aim of this research was to develop and characterize a high honey content powder with good functional, sensory and hydration properties. A four-responses (hygroscopicity, solubility, cohesiveness and global sensory acceptability) D-optimal mixture design by Design Expert was used. Three factors were selected for the freeze-drying process: honey (60–80%), gum arabic – GA(0–40%) and whey protein concentrate – WPC (0–40%). Three optimal formulations (physicochemical–OPCP–, sensory–OSP– and combined–OCP–) with 72–74% of honey and different GA:WPC ratios were studied. The model prediction was successfully confirmed for the optimal points. Hydration and antioxidant characteristics were evaluated in optimal formulations for honey of three different botanical origins (Eucalyptus, Citrus and Prairie). Water sorption isotherms were sigmoid shape type II for all samples, with a slight difference at high aw for OSP. Flowability (4.5–16.3Ci), hygroscopicity (19.5–24.4 g/100 g), and solubility (87.1–94.6%), were within typical ranges. The botanical origin showed little influence in the physicochemical characteristics but showed differences in the antiradical activity (Prairie honey showed the highest values). These honey powders could be used in a variety of products in the food industry, as food ingredients or directly as a natural sweetener, promoting and diversifying honey consumption.