Effect of the stirrer and pasteurization on the quality of creamy honey as an alternative for adding value to rapidly crystallizing honey

Abstract

Creamed honey is obtained through controlled crystallization of liquid honey, resulting in small and uniform crystals, good spreadability, and a creamy texture. It can be consumed with fruits, cheeses, breads, pancakes, and toast. The aim of this study was to evaluate the quality of creamed honey produced using a planetary mixer equipped with anchor (A) and helical (H) agitators, following the Dyce method with (P) and without pasteurization (SP), as an alternative to add value to crystallized honey. Physicochemical analyses (diastase activity, pH, water activity - aw, color, Lugol’s reaction, free, lactonic and total acidity, and contents of moisture, reducing sugars, total sugars, apparent sucrose, insoluble solids, and hydroxymethylfurfural - HMF) were carried out according to Instituto Adolfo Lutz (2008), and pollen frequency was determined and classified according to Louveaux et al. (1978). Rheological analyses included flow curve, thixotropy, and apparent viscosity. The fructose/glucose (1.08) and glucose/water (1.86) ratios indicated rapid crystallization, associated with the floral sources eucalyptus, Asteraceae, arabica coffee, and Mabea fistulifera. The physicochemical quality of the creamed honeys was generally not affected by the type of agitator or pasteurization, as all samples met the regulatory standards (Brazil, 2000; Codex, 2022). The flow curves were typical of pseudoplastic fluids, fitting the power law model (R² > 0.99 and RMSE < 22.71). The WA sample showed the highest consistency index (531.01 ± 18.81 Pa), while CPA showed the lowest (118.569 ± 5.92 Pa). The highest thixotropy area was observed in SPH (5647 Pa/s), and the lowest in CPH (373 Pa/s). Pasteurization significantly influenced honey viscosity: samples CPA and CPH differed significantly (P < 0.05) from SPA and CPH, which presented the highest apparent viscosity values. The CPH creamed honey sample showed significantly higher (P < 0.05) consumer acceptance and purchase intent compared to the others, while the crystallized honey sample had the lowest scores. The results indicate that the small-scale creamed honey processing using pasteurization and a helical agitator is technically viable, representing an effective alternative to add value to crystallized honey and increase beekeepers’ profitability.