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APPLICATION OF HONEY AS A FUNCTIONAL COMPONENT IN THE CULINARY

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 МИНИСТЕРСТВО СЕЛЬСКОГО ХОЗЯЙСТВА РФ

ФЕДЕРАЛЬНОЕ ГОСУДАРСТВЕННОЕ БЮДЖЕТНОЕ

ОБРАЗОВАТЕЛЬНОЕ УЧРЕЖДЕНИЕ ВЫСШЕГО ОБРАЗОВАНИЯ
«ВОРОНЕЖСКИЙ ГОСУДАРСТВЕННЫЙ АГРАРНЫЙ УНИВЕРСИТЕТ
ИМЕНИ ИМПЕРАТОРА ПЕТРА I»

ФАКУЛЬТЕТ ТЕХНОЛОГИИ И ТОВАРОВЕДЕНИЯ

ПРОИЗВОДСТВО И ПЕРЕРАБОТКА
СЕЛЬСКОХОЗЯЙСТВЕННОЙ ПРОДУКЦИИ:
МЕНЕДЖМЕНТ КАЧЕСТВА И БЕЗОПАСНОСТИ

МАТЕРИАЛЫ V МЕЖДУНАРОДНОЙ НАУЧНО-

ПРАКТИЧЕСКОЙ КОНФЕРЕНЦИИ, ПОСВЯЩЕННОЙ
25-ЛЕТИЮ ФАКУЛЬТЕТА ТЕХНОЛОГИИ И ТОВАРОВЕДЕ-
НИЯ ВОРОНЕЖСКОГО ГОСУДАРСТВЕННОГО АГРАРНОГО
УНИВЕРСИТЕТА ИМЕНИ ИМПЕРАТОРА ПЕТРА I
(Россия, Воронеж, 7-9 ноября 2018 г.)

ЧАСТЬ I

ПРИ ПОДДЕРЖКЕ РФФИ (ГРАНТ № 18-016-20027/18)

Воронеж 2018
 StankoStankov, Dr. HafizeFidan, EmanuelaMilikina
Department of Catering and Tourism, University of Food Technologies, Plovdiv,
Bulgaria.
APPLICATION OF HONEY AS A FUNCTIONAL COMPONENT IN THE
CULINARY TECHNOLOGY

ПРИМЕНЕНИЕ МЕДА КАК ФУНКЦИОНАЛЬНОГО КОМПОНЕНТА В

КУЛИНАРНОЙ ТЕХНОЛОГИИ

Abstract: The present study shows the possibilities for including „superfoods“
in confectionery based on polyfloral honey. A recipe composition and product tech-
nology have been created, and sensory characteristics were determined. The sensory
discriminatory analysis was found that creams, prepared with the participation of
50% carob flour and 25% hazelnut tahana, relative to the mass of honey, are with bet-
ter values concerning the indicators taste, aroma and body, relative to the control
sample-pure 100% polyfloral honey. The sample of 50% carob flour and 25% hazel-
nut tahana has better sensory performance in comparison with 10% Aloe vera flour
and 5% fresh ginger, as well as sampleswith 20% Aloe vera flour and 2.5% of fresh
ginger.
This study proves the possibility of using 50% carob flour and 25% hazelnut tahana
in the composition ofpolyfloral honey, as a functional ingredient in foods suitable for
the production of desserts, glazes, creams and fillings.
Keywords: polyfloral honey, superfoods, locust bean, Aloe vera, hazelnut ta-
hana, ginger
Introduction. Nowadays, the honey is widely used for nutrition, which some
researchers have identified as an additive with medicinal properties [1], which leads
to its usage as part of the treatment of many diseases justifying its place in the group
of functional foods [2, 3]. It consists at least 181 components and is basically deter-
mined as a solution supersaturated in sugars, the fructose (38%) and glucose (31%)
are the most important [4], the moisture content is about 17.7%, total acidity 0.08%,
and ashes constitute 0.18%[5].
 In addition, there is a great variety of minor components, including phenolic
acids and flavonoids, the enzymes glucose oxidase and catalase, ascorbic acid, carot-
enoids, organic acids, amino acids, proteins, and α-tocopherol [6]. The actual compo-
sition of honey varies, depending on many factors such as the pollen source, climate,
environmental conditions, and the processing it undergoes [4, 7].Biological activities
of honey are mainly attributed to the phenolic compounds, such as flavonoids [8].
Attention is paid to classical concept of “adequate nutrition,” that is a diet that
provides nutrients in sufficient quantities to satisfy particular physiological needs [9].
The concept of functional food is complex since it covers many aspects: for example,
the term may refer to foods obtained by any procedure, with the particular
characteristic of at least one of the components, no matter it is a nutrient or not, af-
fects target functions of the organism, so that it positively and specifically promotes a
physiological or psychological effect over and above its traditional nutritive value
[1].A functional food could be natural or food, obtained by eliminating or modifying
one or more of its basic components [10]. Many components such as vitamins [9],
phytochemicals [11], among them ω-3 fatty acids [8, 12], probiotics [13, 14], prebiot-
ics [15, 16], symbiotics [17], fiber [18, 19, 20], bioactive peptides [21, 22], could be
added to food with the purpose of making it „functional“. Phytochemicals, flandane-
diols, flavonols, anthocyanins and proanthocyanidins, containing in honey, have pro-
nounced health benefits - antifungal, antioxidant, antiallergic, antithrombotic, antidi-
abetic, hypoglycaemic, normalized, hepatoprotective, antiviral and anticancerogenic
properties [23], which determine the functional properties of honey.
The modern diet requires inclusion of a variety of foods with dietary fiber.
Such foods with functional properties known as superfoods are: products, obtained by
carob, different ground raw nuts (tahani), Аloe vera, ginger andothers. The rich bio-
chemical composition of the Aloe vera plant determines its ability to be used as an
additive in a variety of nutritional systems, to improve the functional properties of the
product [24]. There are studies that examined the Аloe vera extracts by including
them in millet, cereal and beverages [25, 26]. Other researchers [27], applied dried
and milled Aloe vera leaves. Dietary fiber is resistant to enzymatic digestion which
includes cellulose, noncellulosic polysaccharides such as hemicellulose, pectic sub-
stances, gums, mucilages and a non-carbohydrate component lignin.
The diets rich in fiber such as cereals, nuts, fruit and vegetables, have a posi-
tive effect on health since their consumption has been related to decreased incidence
of several diseases, as well as in the composition of various foods with functional
properties. Fiber in foods can change their consistency, texture, rheological behavior
and sensory characteristic of the final products, the emergence of novel sources of fi-
bres, have been offering new opportunities in their use in food industry [28]. Dietary
fiber holds all the characteristics required to be considered as an importantingredient
in the formulation of functional foods, due to its beneficial health effects.
This study aims to combine foods with proven functional properties by creating
"new" products with different taste and application in culinary technology.
Materials and methods. The experimental production was conducted in labora-
tory conditions at the University of Food Technologies, Plovdiv, Bulgaria.
 Materials: Organic polyfloral honey - from the region of Pchelin village,
Kostenets municipality, Bulgaria, was extracted by traditional extraction technology
by means of wax-spinning centrifugation. Organic carob flour- Bio Class, Austria Bio
Garantie, tahanа of hazelnuts - Trandev EOOD, Ecobulpack, Aloe vera flour - Aloe
vera powder, Zoya Rure & Natural, fresh ginger, were purchased from Balev Bio
Market in Plovdiv. They all meet European requirements for organic products and
their labelings.
Recipe composition and technology: Two variants of functional foods- A and
B (Table 1 and 2) have been prepared. Each of them is obtained by two different per-
centages (A1 and B1) of the additional ingredients. The mixing of the components is
successive as the remaining ingredients are added to the honey composition.Mixing is
carried out by means of an agitator to a Phillips electric mixer, with a constant stir-
ring rate of 10 minutes.
Table 1Recipe composition and technology for making dessert cream with
polyfloral honey with carob flour and hazelnut tahana„A” and „A1”
Amount of raw materials Amount of raw materials
Materials relative to the mass of the used in relation to bee
product obtained, % polyfloral honey, %
Polyfloral Sample A Sample A1 Sample A Sample A1
honey 58.00 72.71 100.00 100.00
Carob four 35.00 18.18 50.00 25.00
Tahan of hazelnuts 7.00 9.11 25.00 12.50
Table 2Recipe composition and technology for making dessert cream with
polyfloral honey, flour aloe vera and ginger „B” and „B1”
Amount of raw materials Amount of raw materials
Materials relative to the mass of the used in relation to bee
product obtained, % polyfloral honey, %
Polyfloralhone Sample B Sample B1 Sample B Sample B1
y 77.14 86.96 100.00 100.00
Flour of Aloe vera 19.02 10.87 10.00 5.00

Ginger 3.86 2.17 5.00 2.50

Descriptive Analysis:Descriptive analysis [29], was conducted at third hour af-
ter preparation. The panellists were asked to describe the samples with as many spon-
taneous descriptive terms as they found applicable. Attributes representing superior
quality (flowery and fruity) as well as those representing poor quality (chemical an-
datypical ) were identified.Through discussion panellists generated 4 attribute terms
with definitions (Table 3).
 Table 3 Characteristic attributes for sensory evaluation of honey with associated functional ingredients
Attribute Definitions Method assessment Scale grading
typical amber 8-9
dark amber, brown 6-7
Color Visual color bright, yellowish 4-5
evaluation light yellow 2-3
unusual - black, reddish tinge 0-1
lightweight density (body), typical viscosity, high degree of 8-9
melting when consumed
Sensory determination lightweight density (body), low viscosity, low melting on 6-7
Density, of density (viscosity), consumed
Body stickiness, degree of hick density (body), low viscosity, high degree of melting when 4-5
melting in the oral consumed
cavity thick density (body), thick viscosity, low melting on consumed 2-3
thick density (body), expressed viscosity, difficult to melt when 0-1
consumed
colorful aroma typical 8-9
Sensory determination typical citrus flavor 6-7
Aroma of the contained strawberry flavor 4-5
aromatic components caramel flavor 2-3
unnatural chemical scent, of fruit or milky ferments 1
typical sweet (dense, lasting) 8-9
Sensory determination sweet, non-prolonged 6-7
Taste of the sweet taste sweet with a slight sour note 4-5
cute, astringent 2-3
sweet taste, atypical 0-1

196
 The total number of samples is 5, one of whichis the control sample (natural
polyfloral honey). The panel consisted of 15 people in the ageof 20–50 years, com-
prising both male and female, who regularly participated in sensory evaluation. The
panellists comprised mainly the staff and students of the institute, who had good ex-
perience in odour and flavor profiling of a number of food products.
Testing was performed in a sensory laboratory with individual booth under flu-
orescent lighting equal to daylight. Fifteen millilitres of honey sample, at room tem-
perature (22±2 °C), was served in 25 ml beakers labelled with three digit codes. Sta-
tistical analysis was performed using MS Excel 2010.
Results and discussion Sensory analysis of products showed that the samples
differed significantly in the attributes namely, amber colour, body, flowery, fruity,
jaggery-like, caramelized and chemical notes. The results of the analysis of variance
of all the attributes analysed are shown in Figure 1 and 2.

Color

Taste
(Body)

control sample
Sample A
Aroma Sample A1

Figure 1.Sensory profile of polyfloral honey with carob flour andhazelnut tahana

Color

Taste
(Body)

contol sample
Aroma
Sample B
Sample B1

Figure 2.Sensory profile of polyfloral honey Aloe vera flour and ginger
The color indicators show comparable color perception of the sample A and A1
with the participation of polyfloral honey with carob flour and hazelnut tahana
197
(Fig.1). The color of sample B is comparable to that of the control sample and as-
sessed as better than sample B1 (Fig.2).
Comparing the color of polyfloral honey and creams with with addition of
carob flour and hazelnut tahana exhibit higher color values than samples A1, B and
B1. The participation of carob flour have a positive influence on the color perception
of the tasters. The values of samples B and B1 were reported as lower than the con-
trol sample because of the opacity and the lack of a typical opalescent effect in the
samples with addition of Aloe vera flour and ginger.
Evaluators determine sample A as best in terms of density, defining it light-
weight density (body), low viscosity, low melting on consumption. Decreasing the
concentration of carob flour in sample A, creates lower values of the density for tast-
ers. For samples B and B1, the density was reported as thick density (body), thick
viscosity, low melting when consuming. Sample B and B1 were perceived to be more
viscous and had higher scores for body.
The addition of carob flour and hazelnut tahana have a positive influence on
the sensory perception of the aroma, defined as hazelnut cream or chocolate from the
panellists. In samples B and B1, the aroma was recorded lower than the control sam-
ple and samples A and A1.
The taste perception in the samples A and A1 with carob flour and hazelnut ta-
hana is comparable. Regarding the taste indicator, the control sample of pure polyflo-
ral honey was best assessed by the panellists followed by sample A from all new ob-
tained products based on pure polyfloral honey.
Sample B had dominant chemical, waxy and jaggery-like notes and had lower
scores for flowery and fruity notes.
Conclusions. Sensory analysis showed that sampleswith carob flour and hazel-
nut tahana had higher scores for color, density, aroma and taste to sampleswith Aloe
vera flour and ginger. Sample B had higher intensity of chemical notes and lower in-
tensity of flowery and fruity notes indicating inferior quality.It can be concluded that
the attributes namely color, density, aroma and taste are important for assessing the
quality of new products, having a functional potential. This gives grounds for further
in-depth analyzes of the functional composition of newly created products .

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