Characterisation of vacuum dried honey-sugar powder as affected by drying temperature and sugar carrier ratio for further application in chocolate

Abstract

The present work aimed to characterise oven-dried honey-sugar powders at vacuum temperatures (30 and 40°C) with dextrose, maltodextrin, and sucrose as the sugar carrier (incorporated at 50, 60, and 70%) for application in chocolate. Honey has high water content, and therefore, its direct use in chocolate will negatively affect the rheological properties of chocolate. Dextrose can produce a honey powder with the least heat degradation, hence maintaining the good health functionality of honey. Maltodextrin is the most common carrier used in honey-powder processing, while sucrose is the most common ingredient used in chocolate. The physical appearance and other physicochemical properties such as moisture content, hygroscopicity, glass transition temperature, hydroxymethylfurfural (HMF) content, and diastase activity were assessed for characterisation. Results showed that the honey-sugar powder that was dried at 40°C with 70% sugar carrier exhibited better properties in terms of physical appearance, moisture content, and hygroscopicity, with the HMF content and diastase activity not significantly affected by both factors. Therefore, honey-sugar powders dried at 40°C with 70% sugar carrier incorporation could have further application in chocolate. The impact of honey-sugar powder on chocolate rheological properties and their functionality in promoting health benefits is crucial for their potential application in the future.