Blucher Engineering Proceedings

Dezembro 2024, vol.11, num.2 - X Simpósio Internacional de Inovação e Tecnologia
Full Article - Open Access Idioma principal | Segundo principal

PHYSICAL-CHEMICAL AND MICROBIOLOGICAL PROFILES OF COCOA HONEY FROM BAHIA: CONSIDERATIONS ON STABILITY AND GOOD PRODUCTION PRACTICES

PHYSICAL-CHEMICAL AND MICROBIOLOGICAL PROFILES OF COCOA HONEY FROM BAHIA: CONSIDERATIONS ON STABILITY AND GOOD PRODUCTION PRACTICES

Martins, Valéria Ruama Trindade; Oliveira, Thâmilla Thalline Batista de; Santos, Kamila Alves; Andrade, Aurora Britto de; Costa, Rita de Cássia de Souza; Leal, Ingrid Lessa

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This study aimed to identify the characteristics of two cocoa honeys collected in the state of Bahia, destined to manufacture high-value products. The seeds were manually pressed to obtain MC1 and MC2 honeys, stored at -18°C until analysis. Soluble solids (°Brix), total titratable acidity, total sugars, citric acid, vitamin C and the presence of salmonella spp., enterobacteria, molds and yeasts were evaluated. MC1 and MC2 showed 19 and 15.4 °Brix, 1.05 and 0.57 g/100g of citric acid, 18.65 and 14.6 g/100g of total sugars, and 10.18 and 1.54 mg/100g of vitamin C, respectively. No Salmonella spp. was detected, but molds, yeasts, and enterobacteria were found. The application of Good Food Handling Practices is essential to improve the stability of cocoa honey.

This study aimed to identify the characteristics of two cocoa honeys collected in the state of Bahia, destined to manufacture high-value products. The seeds were manually pressed to obtain MC1 and MC2 honeys, stored at -18°C until analysis. Soluble solids (°Brix), total titratable acidity, total sugars, citric acid, vitamin C and the presence of salmonella spp., enterobacteria, molds and yeasts were evaluated. MC1 and MC2 showed 19 and 15.4 °Brix, 1.05 and 0.57 g/100g of citric acid, 18.65 and 14.6 g/100g of total sugars, and 10.18 and 1.54 mg/100g of vitamin C, respectively. No Salmonella spp. was detected, but molds, yeasts, and enterobacteria were found. The application of Good Food Handling Practices is essential to improve the stability of cocoa honey.

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DOI: 10.5151/siintec2024-393109

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Como citar:

Martins, Valéria Ruama Trindade; Oliveira, Thâmilla Thalline Batista de; Santos, Kamila Alves; Andrade, Aurora Britto de; Costa, Rita de Cássia de Souza; Leal, Ingrid Lessa; "PHYSICAL-CHEMICAL AND MICROBIOLOGICAL PROFILES OF COCOA HONEY FROM BAHIA: CONSIDERATIONS ON STABILITY AND GOOD PRODUCTION PRACTICES", p-835-840. In: . São Paulo: Blucher, 2024.
ISSN 23577592, DOI 10.5151/siintec2024-393109

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