Effect of honey (Apis mellifera) on the preservation of macadamia paste (Macadamia integrifolia)

Abstract

The objective of the present investigation was to evaluate the effect of honey (Apis mellifera) on the preservation of macadamia paste (Macadamia integrifolia). A completely randomized experimental design was applied with a factorial arrangement, the factor under study was the concentrations of honey at 5%, 10% and 15% plus a control treatment. Sensory profile variables were analyzed using a 9-point hedonic scale. The best treatment by physicochemical analysis and lipid profile was determined the nutritional composition and the microbiological activity and rancidity index were evaluated every 15 days. It was determined that the attributes color, odor, flavor, texture and general appearance presented a p < 0.05%. The T3 (15% honey) showed suitable values ​​in protein 2.37%; ash 1.04%; humidity 6.92%; fiber 14.11%; fat 61.84%; acidity 0.6%; pH 4.56; carbohydrates 13.72%; calories 617.49 cal/g; saturated fatty acids 10.98%; 51.70% monounsaturated fatty acids; 2.54% polyunsaturated fatty acids; omega 3 (1.21%); omega 6 (1.09%) and omega 9 (40.54%). The 15% concentration of honey had a preservative effect during the first 15 days in the microbiological tests and prevented the rancidity of the fats in the macadamia paste. Bee honey can be used as a possible natural antioxidant in the preservation of the product.