Study the properties of honey powder produced from spray drying and vacuum drying method

In this study, honey powder produced from vacuum and spray drying method were characterized for their yield, chemical and physical properties (moisture content, pH, total and reducing sugar content, sugar composition, HMF content, DN, aw, color and glass transition temperature), hygroscopic rate and hygroscopicity and hedonic test. The destruction effect of heating is more prominent on honey powder of vacuum drying than that of spray drying and is markedly reduced by the addition of Arabic gum in both drying methods. The honey powder yield of vacuum drying is higher than that of spray drying (72.985 – 73.745% versus 9.72 – 36.596%). The addition of arabic gum increase the higroscopicity of the honey powder compared to the addition of maltodextrin. In adition, Arabic gum increases the wetability and dispersing time of the honey powder. The panelist indicated their preferences for the honey powder produced by vacuum drying due to its aroma and taste and that the hedonic scale of the honey powder is within the range of neutral to like.