PHYSICAL-CHEMICAL AND MICROBIOLOGICAL PROFILES OF COCOA HONEY FROM BAHIA: CONSIDERATIONS ON STABILITY AND GOOD PRODUCTION PRACTICES
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.
Authors
- Aurora Britto de Andrade (ORCID: https://orcid.org/0000-0002-3004-5301)
- Vicente de Paulo Martins (ORCID: https://orcid.org/0000-0001-7611-861X)
- T. Oliveira (ORCID: https://orcid.org/0000-0002-4724-6935)
- Ingrid Lessa Leal (ORCID: https://orcid.org/0000-0002-9273-9878)
- Rui Miguel Costa (ORCID: https://orcid.org/0000-0002-9937-1121)
- Kamila Alves Santos
Publication Details
- Published
- 2024-12-01
- DOI
- https://doi.org/10.5151/siintec2024-393109
- Primary Topic
- Sensory Analysis and Statistical Methods
- Type
- article
- Field-Weighted Citation Impact
- 0.00