scholarly journals Physicochemical characteristics and sensory profile of honey samples from stingless bees (Apidae: Meliponinae) submitted to a dehumidification process

2009 ◽  
Vol 81 (1) ◽  
pp. 143-149 ◽  
Author(s):  
Carlos A.L. Carvalho ◽  
Geni S. Sodré ◽  
Antonio A.O. Fonseca ◽  
Rogério M.O. Alves ◽  
Bruno A. Souza ◽  
...  
Keyword(s):  
Electric Conductivity ◽  
Stingless Bees ◽  
Reducing Sugars ◽  
Physicochemical Characteristics ◽  
Stingless Bee ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Diastatic Activity ◽  
Sensory Evaluations

This study was conducted to evaluate the effect of a dehumidification process on the physicochemical and sensory characteristics of stingless-bee honey. Melipona scutellaris and M. quadrifasciata honey samples were submitted to a dehumidification process and to physicochemical (reducing sugars, apparent sucrose, moisture, diastatic activity, hydroxymethylfurfural, ash, pH, acidity, and electric conductivity) and sensory evaluations (fluidity, color, aroma, crystallization,flavor,and acceptability). The results indicated that the dehumidification process does not interfere with honey quality and acceptability.

scholarly journals Quality of Apis mellifera honey after being used in the feeding of jandaira stingless bees (Melipona subnitida)

2020 ◽  
Vol 43 ◽  
pp. e50383
Author(s):  
Wedson de Lima Tôrres ◽  
João Claudio Vilvert ◽  
Airton Torres Carvalho ◽  
Ricardo Henrique de Lima Leite ◽  
Francisco Klebson Gomes dos Santos ◽  
...  
Keyword(s):  
Apis Mellifera ◽  
Bioactive Compounds ◽  
Stingless Bees ◽  
Reducing Sugars ◽  
Phenolic Content ◽  
Physicochemical Characteristics ◽  
Free Acidity ◽  
Flavonoid Content ◽  
Melipona Subnitida

The aim of this study was to evaluate the physicochemical quality and bioactive compounds of Apis mellifera honey as well as the alterations in the quality of A. mellifera honey after being used in the feeding of Melipona subnitida colonies. A. mellifera honeys were collected in apiaries, homogenised and used as feed for M. subnitida bees for 30 days. Every five days, honey samples were collected and evaluated for physicochemical characteristics and bioactive compounds. The treatments consisted of natural honeys of A. mellifera and M. subnitida and honey of M. subnitida bee after being fed with A. mellifera honey (modified honey). M. subnitida bees, when fed with honey from A. mellifera, modified some of its characteristics, such as moisture, reducing sugars, diastase activity, colour and flavonoid content. Natural and modified honeys of A. mellifera were similar to each other and different from M. subnitida honey in terms of minerals, free acidity, electrical conductivity, phenolic content and antioxidant activity. Treatments were similar in terms of sucrose, insoluble matter, hydroxymethylfurfural and water activity. In general, the quality attributes of the modified honey were closer to the honey of A. mellifera than to the natural M. subnitida honey.

scholarly journals Physicochemical characteristics of liposome encapsulation of stingless bees' propolis

Heliyon ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. e06649
Author(s):  
N.A. Ramli ◽  
N. Ali ◽  
S. Hamzah ◽  
N.I. Yatim
Keyword(s):  
Stingless Bees ◽  
Physicochemical Characteristics ◽  
Liposome Encapsulation

scholarly journals Preliminary Insights in Sensory Profile of Sweet Cherries

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 612
Author(s):  
Vânia Silva ◽  
Sandra Pereira ◽  
Alice Vilela ◽  
Eunice Bacelar ◽  
Francisco Guedes ◽  
...  
Keyword(s):  
Sweet Cherry ◽  
Prunus Avium ◽  
Sugar Content ◽  
Principal Component ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Quality Parameters ◽  
Sensory Profile ◽  
Soluble Solids ◽  
Sensory Data

Sweet cherry (Prunus avium L.) is a fruit appreciated by consumers for its well-known physical and sensory characteristics and its health benefits. Being an extremely perishable fruit, it is important to know the unique attributes of the cultivars to develop cultivation or postharvest strategies that can enhance their quality. This study aimed to understand the influence of physicochemical characteristics of two sweet cherry cultivars, Burlat and Van, on the food quality perception. Several parameters (weight, dimensions, soluble solids content (SSC), pH, titratable acidity (TA), colour, and texture) were measured and correlated with sensory data. Results showed that cv. Van presented heavier and firmer fruits with high sugar content. In turn, cv. Burlat showed higher pH, lower TA, and presented redder and brightest fruits. The principal component analysis revealed an evident separation between cultivars. Van cherries stood out for their sensory parameters and were classified as more acidic, bitter, and astringent, and presented a firmer texture. Contrarily, Burlat cherries were distinguished as being more flavourful, succulent, sweeter, and more uniform in terms of visual and colour parameters. The results of the sensory analysis suggested that perceived quality does not always depend on and/or recognize the quality parameters inherent to the physicochemical characteristics of each cultivar.

Jam processing: Effect of pectin replacement by locust bean gum on its characteristics

2020 ◽  
pp. 1-12
Author(s):  
Aida Mekhoukhe ◽  
Nacer Mohellebi ◽  
Tayeb Mohellebi ◽  
Leila Deflaoui-Abdelfettah ◽  
Sonia Medouni-Adrar ◽  
...  
Keyword(s):  
Cold Water ◽  
Physicochemical Characteristics ◽  
Water Soluble ◽  
Sensory Profile ◽  
Locust Bean Gum ◽  
Locust Bean ◽  
Preference Map ◽  
The Right ◽  
High Level ◽  
The Impact

OBJECTIVE: the present work proposed to extract Locust Bean Gum (LBG) from Algerian carob fruits, evaluate physicochemical and rheological properties (solubility). It aimed also to develop different formulations of strawberry jams with a mixture of LBG and pectin in order to obtain a product with a high sensory acceptance. METHODS: the physicochemical characteristics of LBG were assessed. The impact of temperature on solubility was also studied. The physical and the sensory profile and acceptance of five Jams were evaluated. RESULTS: composition results revealed that LBG presented a high level of carbohydrate but low concentrations of fat and ash. The LBG was partially cold-water-soluble (∼62% at 25°C) and needed heating to reach a higher solubility value (∼89% at 80 °C). Overall, the sensorial acceptances decreased in jams J3 which was formulated with 100% pectin and commercial one (J5). The external preference map explained that most consumers were located to the right side of the map providing evidence that most samples appreciated were J4 and J2 (rate of 80–100%). CONCLUSION: In this investigation, the LBG was used successfully in the strawberry jam’s formulation.

Comparative study of not from concentrate and reconstituted from concentrate of pomegranate juices on nutritional and sensory profile

2021 ◽  
pp. 108201322110037
Author(s):  
G Brunda ◽  
Urs Kavyashree ◽  
Shilpa S Shetty ◽  
Kirti Sharma
Keyword(s):  
Antioxidant Activity ◽  
Comparative Study ◽  
Essential Elements ◽  
Iron Bioavailability ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Pomegranate Juice ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Hepg2 Cell Lines

Pomegranate juice is popular due to its unique health benefits, sensory characteristics and also a good source of bioactive compounds. Comparative study on processing effect of Not from Concentrate (NFC) and Reconstituted from concentrate (RFC) pomegranate juice on the nutritional and sensory characteristics of ‘Ganesh’ variant was conducted. Results showed that not much differences observed in parameters like pH, acidity, essential elements, protein, total sugars and polyphenol content between NFC and RFC. As per the study NFC had a better antioxidant activity with intracellular ROS inhibition of 11% higher with significant ( p < 0.05) than RFC in HepG2 cell lines. Total anthocyanin content was significantly different ( p < 0.05) in NFC (428.05 mg/l) compared to 326.74 mg/l in RFC expressed as cyanidin-3-glucoside. Iron uptake was 40 units (µg/mg protein) higher in NFC than RFC ( p < 0.05) in HepG2 cells. Sensory flavor profile showed NFC having significant differences with respect to characteristic pomegranate freshness, fruitiness, sweetness and astringency mouthfeel. RFC had higher sweetish and cooked flavor with additional vegetable like notes of beet and carrot. Based on the data better antioxidant activity, iron bioavailability, anthocyanin content and sensory attributes were captured in pomegranate NFC juices over RFC juices.

New retting method of cassava roots improve sensory attributes of Bobolo and Chikwangue in Central Africa: an approach through just about right (JAR) test

2021 ◽  
pp. 475
Author(s):  
Nardis NKOUDOU ZE ◽  
Marie-Joseph MEDZEME ENGAMA ◽  
Jean Justin ESSIA NGANG
Keyword(s):  
Sensory Analysis ◽  
Central Africa ◽  
Pasting Properties ◽  
Sensory Attributes ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Jar Test ◽  
Two Samples ◽  
By Products ◽  
Penalty Analysis

Aim: the aim of this study was to determine sensory profile, through the use of just-about-right (JAR) scales and penalty analysis, of Bobolo and Chikwangue from the cassava roots fermented with previously cassava-fermented chips powder (PCFCP). Furthermore, retting time, cyanide content and pasting properties of retted roots were evaluated. Methods: for that, two samples of Bobolo and Chikwangue obtained from two cassava retting methods were studied: a control made from the retting without PCFCP and a product made from retting with PCFCP. Results: retting time was carried out in 48 hours less with PCFCP and 60% of cyanide reduction more than control. No major modifications occurs in pasting properties of paste fermented with PCFCP. The sensory analysis indicated high levels of acceptability for products made from retting with PCFCP. The penalty analysis showed that attributes “too sour” and “too much fermented odor” affected the acceptability of the Bobolo from retting without PCFCP significantly. Conclusion: fermentation of cassava through the use of PCFCP is suitable to improvement of sensory characteristics of fermented cassava by-products.

scholarly journals Agrochemical synergism imposes higher risk to Neotropical bees than to honeybees

2017 ◽  
Vol 4 (1) ◽  
pp. 160866 ◽  
Author(s):  
Hudson V. V. Tomé ◽  
Gabryele S. Ramos ◽  
Micaele F. Araújo ◽  
Weyder C. Santana ◽  
Gil R. Santos ◽  
...  
Keyword(s):  
Apis Mellifera ◽  
Stingless Bees ◽  
Synergistic Effects ◽  
Stingless Bee ◽  
Key Factors ◽  
Thiophanate Methyl ◽  
Africanized Honeybee ◽  
Modes Of Action ◽  
Population Numbers

Bees are key pollinators whose population numbers are declining, in part, owing to the effects of different stressors such as insecticides and fungicides. We have analysed the susceptibility of the Africanized honeybee, Apis mellifera , and the stingless bee, Partamona helleri, to commercial formulations of the insecticides deltamethrin and imidacloprid. The toxicity of fungicides based on thiophanate-methyl and chlorothalonil were investigated individually and in combination, and with the insecticides. Results showed that stingless bees were more susceptible to insecticides than honeybees. The commercial fungicides thiophanate-methyl or chlorothalonil caused low mortality, regardless of concentration; however, their combination was as toxic as imidacloprid to both species, and over 400-fold more toxic than deltamethrin for A. mellifera . There were highly synergistic effects on mortality caused by interactions in the mixture of imidacloprid and the fungicides thiophanate-methyl, chlorothalonil and the combined fungicide formulation in A. mellifera, and also to a lesser extent in P. helleri . By contrast, mixtures of the deltamethrin and the combined fungicide formulation induced high synergy in P. helleri , but had little effect on the mortality of A. mellifera . Differences in physiology and modes of action of agrochemicals are discussed as key factors underlying the differences in susceptibility to agrochemicals.

scholarly journals Diversity and honey properties of stingless bees from meliponiculture in East and North Kalimantan, Indonesia

2020 ◽  
Vol 21 (10) ◽  
Author(s):  
SYAFRIZAL ◽  
RICO RAMADHAN ◽  
IRAWAN WIJAYA KUSUMA ◽  
SAAT EGRA ◽  
KUNIYOSHI SHIMIZU ◽  
...  
Keyword(s):  
Stingless Bees ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Stingless Bee ◽  
Phytochemical Screening ◽  
Radical Scavengers ◽  
Tropical Rain Forests ◽  
Dpph Assay ◽  
Research Areas ◽  
Light Yellow

Abstract. Syafrizal, Ramadhan R, Kusuma IW, Egra S, Shimizu K, Kanzaki M, Arung ET. 2020. Diversity and honey properties of stingless bees from meliponiculture in East and North Kalimantan, Indonesia. Biodiversitas 21: 4623-4630. Kalimantan Island in Indonesia is covered by tropical rain forests that are rich in biodiversity. Species, include a stingless bee (Trigona spp.). Recently, stingless bee beekeeping (Meliponiculture) in this region has become popular because the honey has a unique taste, a mix of sweet, sour, and bitter which is highly valued. The objective of this study was to determine the diversity of stingless bee species, the number of colonies, type of hive, and honey properties such as taste, acidity, color, phytochemicals, and radical scavenging activity or antioxidant in meliponiculture in selected areas of Eastern and Northern Kalimantan, Indonesia. The area studied included Samarinda, Balikpapan, Penajam, Bontang, Sangatta, and Tarakan. The study conducted by visiting the farmers, collecting the stingless bees species and bee products (honey, propolis, and bee pollen), pH, color and taste determination, phytochemical screening, and DPPH assay. We found 12 species, with Heterotrigona itama and Tetragonula laeviceps being the main ones cultivated by people in all research areas, except Balikpapan. We counted 111 colonies of T. laeviceps and 99 of H. itama in the meliponiculture. There were three types of hive used by farmers in meliponiculture. Most of the honey tasted sweet and sour with acidity or pH ranging from 3-4, and color from dark brown to light yellow. The phytochemicals contained tannin, alkaloid, flavonoid, triterpenoid, carotenoid, coumarin, saponin, and carbohydrate. The Tetragonula sarawakensis honey was the most potent in term radical scavengers. Our findings showed that stingless bee honey contains antioxidants with phytochemicals that are very useful for human health.

scholarly journals A key to the genera and subgenera of stingless bees in Indonesia (Hymenoptera: Apidae)

TREUBIA ◽  
2019 ◽  
Vol 45 ◽  
pp. 65-84 ◽  
Author(s):  
Michael S. Engel ◽  
Sih Kahono ◽  
Djunijanti Peggie
Keyword(s):  
Stingless Bees ◽  
Stingless Bee ◽  
Social Bees

Indonesia harbors the greatest diversity of social bees in all of Asia, particularly of the stingless bees (Apidae: Apinae: Meliponini). Presently, 46 species of stingless bees are known across Indonesia although records are not comprehensive and additional diversity is likely present across the region.  All of the known Asiatic genera of Meliponini occur in Indonesia, making this region a critical center of modern stingless bee biodiversity in Asia. Presented here is an illustrated key to the genera and subgenera of Indonesian stingless bees, as an aid to the general identification, study, and conservation of these critical pollinators.

scholarly journals Keanekaragaman Musuh Alami Koloni Lepidotrigona terminata Smith (Hymenoptera: Apidae: Meliponinae)

2020 ◽  
Vol 6 (2) ◽  
pp. 33-39
Author(s):  
Anggun Wicaksono ◽  
Tri Atmowidi ◽  
Windra Priawandiputra
Keyword(s):  
Natural Enemies ◽  
Stingless Bees ◽  
Stingless Bee ◽  
West Java ◽  
Parasteatoda Tepidariorum ◽  
Paratrechina Longicornis ◽  
Hemidactylus Frenatus ◽  
Hemidactylus Garnotii

The research about types of natural enemies of stinless bees Lepidotrigona terminata had been conducted in West Java. All natural enemis were identified morphologically and their habitat. There were 687 individuals of 14 species of  natural enemies obtained in this research, i.e., Pseudeuophrys sp., Heliophanus sp., Argiope versicolor, Plexippus paykuli, Marpissa sp., Parasteatoda tepidariorum, Tegenaria sp., Nasutitermes javanicus, Paratrechina sp., Polyrhachis sp., Paratrechina longicornis, Rhynchium haemorrhoidale, Hemidactylus frenatus and Hemidactylus garnotii. Based on observation, spider, ants, and lizard were the predators of stingless bee. The results are expected as data and knowledge in the conservation and cultivation of stingless bees.

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