Physical-chemical and Microbiological Profiles of Cocoa Honey From Bahia: Considerations on Stability and Good Production Practices
Year: 2024
Type: conference-paper
Abstract: 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: Valéria Ruama Trindade Martins, Thâmilla Thalline Batista de Oliveira, Kamila Alves Santos, Aurora Britto de Andrade, Rita de Cássia de Souza Costa, Ingrid Lessa Leal
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
OpenAlex ID: W4406753085