Abstract :
Abstract The Meliponini honey is differentiated by having high humidity and acidity, it is used curatively for eye problems, sores, skin spots, menstrual pain, respiratory conditions, and asthma. Species of Melipona beecheii typical of Yucatan, as well as the species Scaptotrigona mexicana known in communities of the Sierra Poblana have similar chemical characteristics, varying in minerals, floral sources. In this investigation, a mint and eucalyptus gummy with Meliponini honey will be obtained, standardizing the composition of the raw material (MP) as well as the process. In MP and gummies, a physicochemical and microbiological analysis is determined, sensory only for the finished product, prior to the encapsulation of the honey, having the gummies as support material. The MP presents a humidity of 26%; 72° Brix, EC=0.5 mS/cm; pH=2.7, Pfund=87, Free acidity=20meq/Kg, Glucose=2 g/Kg, Hydroxymethylfurfural (HMF)=1.3 mg/Kg. Microbiologically for BMA, fungi and yeasts, total coliforms do not present a risk with results below 10 CFU/g for PM, as well as gummies. Sensorially, it only presents significant differences in firmness (eucalyptus gummy) and flavor (honey gummy) when comparing the encapsulated formulations, the most accepted being the melipona honey encapsulated gummy. When comparing parameters in the best evaluated gummy, a decrease in ash, brix degrees, electrical conductivity is observed, HMF indicates that the process used does not affect melipona honey. The gummy encapsulated with melipona honey is a feasible means of being used as a product in the market.
Keyword :
Keywords: Honey Meliponini, Gummy, Microencapsulados