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Investigating the Sweetness of Honey...

Mulheron, Hannah,

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Investigating the Sweetness of Honey and Its Use in Food Systems /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Investigating the Sweetness of Honey and Its Use in Food Systems // Hannah Mulheron.
Author:	Mulheron, Hannah,
Description:	1 electronic resource (94 pages)
Notes:	Source: Masters Abstracts International, Volume: 86-02.
Contained By:	Masters Abstracts International86-02.
Subject:	Food science. -
Online resource:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=31486008
ISBN:	9798383693988

Investigating the Sweetness of Honey and Its Use in Food Systems /
Mulheron, Hannah,

Investigating the Sweetness of Honey and Its Use in Food Systems /Hannah Mulheron. - 1 electronic resource (94 pages)

Source: Masters Abstracts International, Volume: 86-02.

Dietary recommendations for reducing added sugar and increasing the intake of whole grains, fruits, vegetables, and unsaturated fats aim to improve overall health. Consumer liking of foods positively correlates with sweetness, but nutritious foods are often bitter. Knowledge of the sweetness intensity of different sweeteners plays a key role in consumer acceptance. Unlike many commercial sweeteners, the sweetness of honey has yet to be quantified. This research aims to quantify the relative sweetness of honey, compare the sweetness of honey and sucrose in food systems, and measure the impact of added sweeteners on liking nutritious, bitter foods. To quantify the sweetness of honey, semi-trained panelists (n=55) rated sweetness intensities of four honey varieties (Clover, Wildflower, Alfalfa, and Orange) and sucrose on the global sensory intensity scale (GSIS). Sweeteners were diluted in a six-level concentration series that covered the range of sugar content of most commercially sweetened beverages (12.5 - 125g/L). In aqueous solutions, honey is equivalently sweet to sucrose when measured in unit mass. The relative sweetness of honey was then measured in common food and beverage systems; consumers (n≥101 rated their overall liking and the sweetness intensity of honey- or sugar-sweetened conditions. To assess the influence of added sweeteners on the palatability of nutritious foods, consumers rated their overall liking, sweetness intensity, and bitterness intensity of three conditions (unsweetened, honey-or-sugar sweetened) of nutritious foods. The relative sweetness of honey varied by product and temperature of preparation and consumption; however, the results suggest that honey increases acceptance of bitter nutritious foods with less added sugar and kcals than sucrose.

English

ISBN: 9798383693988Subjects--Topical Terms:

3173303
Food science.
Subjects--Index Terms:

Bitterness suppression

Investigating the Sweetness of Honey and Its Use in Food Systems /
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245 1 0 $a Investigating the Sweetness of Honey and Its Use in Food Systems / $c Hannah Mulheron.
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500 $a Advisors: Mayhew, Emily J. Committee members: Tucker, Robin; Fenton, Jennifer.
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520 $a Dietary recommendations for reducing added sugar and increasing the intake of whole grains, fruits, vegetables, and unsaturated fats aim to improve overall health. Consumer liking of foods positively correlates with sweetness, but nutritious foods are often bitter. Knowledge of the sweetness intensity of different sweeteners plays a key role in consumer acceptance. Unlike many commercial sweeteners, the sweetness of honey has yet to be quantified. This research aims to quantify the relative sweetness of honey, compare the sweetness of honey and sucrose in food systems, and measure the impact of added sweeteners on liking nutritious, bitter foods. To quantify the sweetness of honey, semi-trained panelists (n=55) rated sweetness intensities of four honey varieties (Clover, Wildflower, Alfalfa, and Orange) and sucrose on the global sensory intensity scale (GSIS). Sweeteners were diluted in a six-level concentration series that covered the range of sugar content of most commercially sweetened beverages (12.5 - 125g/L). In aqueous solutions, honey is equivalently sweet to sucrose when measured in unit mass. The relative sweetness of honey was then measured in common food and beverage systems; consumers (n≥101 rated their overall liking and the sweetness intensity of honey- or sugar-sweetened conditions. To assess the influence of added sweeteners on the palatability of nutritious foods, consumers rated their overall liking, sweetness intensity, and bitterness intensity of three conditions (unsweetened, honey-or-sugar sweetened) of nutritious foods. The relative sweetness of honey varied by product and temperature of preparation and consumption; however, the results suggest that honey increases acceptance of bitter nutritious foods with less added sugar and kcals than sucrose.
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653 $a Sucrose
653 $a Sweetness intensity
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