Caracterização físico-química e perfil sensorial de méis de abelhas nativas, sem ferrão, oriundas da região centro-sul do estado do Paraná, Brasil

• Ano de defesa: 2018
• Autor(a) principal: Grando, Remili Cristiani
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal da Fronteira Sul; Brasil; Campus Laranjeiras do Sul; Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos; UFFS
• Palavras-chave em Português: Mel; Processamento de alimentos; Análise sensorial de alimentos; Composição de alimentos
• Link de acesso: https://rd.uffs.edu.br/handle/prefix/2158

The objective of this study was to perform the physico-chemical and microbiological characterization. In addition, was evaluated the sensory profile of three honeys of native stingless bees Tetragonisca angustula, Melipona quadrifasciata quadrifasciata, and Scaptotrigona postiça, obtained in the Central-Southern region of the State of Paraná, were evaluated in order to compare the characteristics among the species. Seven samples were characterized by analysis of water activity, moisture, pH, titratable total acidity, color, total soluble solids -SST- (ºBrix), total phenolic compounds, hydroxymethylfurfural (HMF) and chemical elements. The honeys of Tetragonisca angustula have been shown to have singularities in their composition, differing from the other evaluated species. These honeys have lower water content (21.07 to 22.40%) and lower concentrations of total acidity (38-75 mEq / kg). The honeys of the species Tetragonisca angustula were considered light to dark amber, while the species Melipona quadrifasciata quadrifasciata, and Scaptotrigona postigo, were classified as extra light amber color and colorations close to yellow. For TSS, the species Tetragonisca angustula presented higher concentrations (75.93 to 77.17) and the same was observed for total phenolic compounds (18.30 to 39.60 mg AG / 100 g). Nineteen chemical elements were quantified, with the major components: K, Na, P, Ca and Mg, in all samples. The microbiological evaluation was carried out through determinations of molds and yeasts, total coliforms and thermotolerant coliforms, and demonstrated that honeys are suitable for immediate consumption. All samples of stingless bee honeys diverged from honey identity and quality standards. Honey from stingless bees has unique characteristics of A. mellifera, requiring specific regulation of stingless bee species. In the results of the sensory analysis, the sample 4 (Tetragonisca angustula) presented the most significant differences in the acceptance test, for all evaluated attributes (aroma, appearance, color, flavor and texture), presenting averages above 7.0, representing a positive assessment. Sample 7 (Melipona q. quadrifasciata) was rejected by the tasters, as it showed lower averages for flavor and texture, 4.0 and 5.0, respectively. By means of purchase intention, Sample 4 (Tetragonisca angustula) was the most accepted by the tasters. Thus, the species Tetragonisca angustula differs in its physico-chemical characteristics interfering in the sensory parameters and, consequently, resulting in the sensory approval before the judges. This demonstrated that the physico-chemical characteristics can aid in the choice of sensorial preference of honeys. Finally, the research contributed to the observation that consumers prefer sweet honeys of lower acidity, with viscous texture and dark coloring.