Structural behavior, FTIR spectra of five Algerian honeys, and sensory acceptance of margarine enriched with honey

Author:

Guenaoui Nawel1ORCID,Ouchemoukh Salim1,Amessis‐Ouchemoukh Nadia2,Otmani Amar1,Ayad Rabha2,Sadou Dyhia2,Pușcaș Andreea34,Mureșan Vlad34ORCID

Affiliation:

1. Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie Université de Bejaia 06000 Bejaia Algeria

2. Laboratoire de Biomathématique, Biochimie, Biophysique et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia 06000 Bejaia Algeria

3. Faculty of Food Science and Technology University of Agricultural Sciences and Veterinary Medicine of Cluj‐Napoca Cluj‐Napoca Romania

4. Centre for Technology Transfer‐BioTech Cluj‐Napoca Romania

Abstract

AbstractThis study examined the textural and rheological properties of Algerian honeys and margarines formulated with honey and their sensory acceptance. Textural analysis shows that all honeys and margarines enriched with honey are spreadable, easy to swallow by the consumer and to adhere to a surface (bread, teeth, tongue, etc.), and have suitable adhesiveness. The hardness and elasticity values reveal that H5 honey and its M5 margarine are less hard and regain their height more quickly. The rheological analysis reveals that all honeys and formulated margarines non‐Newtonian behavior at 25 and 45°C with a G′ > G″ for each type of honey except for H1 and all margarines elaborated with honey presenting a structure of a gel. Statistical analysis shows no significant differences (p > 0.05) in mean values of activation energy, suggesting that honeys and margarines need the same energy to flow. Chemometric analysis reveals strong similarities between (H3 and H5) and (M3 and M5). Sensory acceptance of margarines enriched with honey shows that M4 and M5 margarines are the most preferred by consumers with a satisfaction rate between 60% and 80%. In conclusion, margarine formulated with honey should be introduced to the market due to their good structural properties and high acceptance.

Publisher

Wiley

Subject

Food Science

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