Hydrolyzed Cane Honey: Quality and Food Safety Alternative

Authors

  • Walter Quezada Moreno Facultad de Ciencias Agrarias, Universidad de Guayaquil, Ecuador.
  • Sandra Recalde Luna Facultad de Ciencias Agrarias, Universidad de Guayaquil, Ecuador.
  • Marcia Proaño Molina Facultad de Ciencias de la Industria y Producción, Universidad Técnica Estatal de Quevedo, Ecuador.
  • Edwin Cevallos Carvajal Facultad de Ciencias Agropecuarias y Recursos Naturales, Universidad Técnica de Cotopaxi, Ecuador.
  • Elsa Quilumbaquin Toaquiza Facultad de Ciencias Agropecuarias y Recursos Naturales, Universidad Técnica de Cotopaxi, Ecuador.
  • Walter D. Quezada Torres Facultad de Estudios de Postgrado e Investigación, Universidad Tecnológica Empresarial de Guayaquil, Ecuador.

DOI:

https://doi.org/10.9734/bpi/cpafs/v3/9834F

Keywords:

Panela agroindustry, nutritional quality, hydrolyzed cane honey, process optimization

Abstract

The study was aimed to apply a technological process to obtain hydrolyzed cane honey by acid inversion of sugarcane juice in the panela agro-industrial sector, for the purposes of sustainability, quality and food safety. In Ecuador, sugarcane is used for the production of sugar and other products (panela, natural sugar and scarcely sugarcane honey), with important socioeconomic, nutritional, environmental and food safety effects in rural areas. Documentary scientific information regarding the subject of study was reviewed and optimization improvements were proposed for the process of hydrolyzed cane honey with efficient and responsible management of resources for a dynamic and sustainable agroindustry. Results showed a higher yield in the production of hydrolyzed cane honey with respect to panela and natural sugar. Aspects of nutritional quality, safety and yield of the product, influenced by the effect of natural clarification, concentration and packaging temperature were observed. Qualities such as honey aroma, flavor and color were important and conclusive to promote the production of this product, guaranteeing food safety, especially in rural and marginal urban areas of the country. It is necessary to make decisions regarding the immediate application of the product to stimulate its development.

Published

2023-04-14

How to Cite

Walter Quezada Moreno, Sandra Recalde Luna, Marcia Proaño Molina, Edwin Cevallos Carvajal, Elsa Quilumbaquin Toaquiza, & Walter D. Quezada Torres. (2023). Hydrolyzed Cane Honey: Quality and Food Safety Alternative. Current Perspectives in Agriculture and Food Science Vol. 3, 103–119. https://doi.org/10.9734/bpi/cpafs/v3/9834F

Issue

Current Perspectives in Agriculture and Food Science Vol. 3

Section

Chapters