Changes in the chemical parameters during the production of água-mel from Portugal

Miguel, Maria; AAZZA, Smail; Antunes, Maria Dulce; Faleiro, Maria Leonor

http://hdl.handle.net/10400.1/12406

Use this identifier to reference this record.

Name:	Description:	Size:	Format:
Changes in the chemical parameters during the production of gua mel from Portugal.pdf		1.39 MB	Adobe PDF	Download

Send Feedback

Authors

Miguel, Maria

AAZZA, Smail

Antunes, Maria Dulce

Faleiro, Maria Leonor

Abstract(s)

Agua-mel is a honey-based traditional product typically produced in southern Portugal. The evolution of some parameters during its production using two distinct containers (aluminium and stainless steel with a water cooling system) and two heating sources (gas heating and electricity) were evaluated. All parameters, except moisture, increased over time, reaching a 'plateau' after 8 h of heating. Moisture, free acidity, HMF (hydroxymethylfurfural), colour, melanoidins, phenols and glucose depended on the producer and procedure for obtaining agua-mel. Kinetic parameters and correlation coefficients were determined. In general, changes in parameters during agua-mel production followed zero- and/or first-order kinetics, depending on the producer and heating system.