Physicochemical and microbiological characterization of cassava flower honey samples produced by africanized honeybees

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dc.creatorLucimar Peres de Moura PONTARA
dc.creatorEdmar CLEMENTE
dc.creatorDalany Menezes OLIVEIRA
dc.creatorAngela KWIATKOWSKI
dc.creatorCássia Inês Lourenzi Franco ROSA
dc.creatorValter Eugênio SAIA
dc.date2012
dc.date.accessioned2026-07-07T04:21:05Z
dc.descriptionCassava producers in the region of Marília-São Paulo are integrating their farming activity with beekeeping to diversify their income. The aim of this study was to evaluate the physicochemical and microbiological quality of honey samples produced by Africanized honeybees Apis mellifera from cassava flower in 2008. Analysis were carried out for pH, total soluble solids (TSS), acidity, moisture, reducing and total sugars, apparent sucrose, hydroxymethylfurfural, color, ash, proteins, water insoluble solids, diastasic activity, mineral content, microbiological evaluations, and mineral and hydrocyanic acid (HCN) content. The honey samples showed physicochemical and microbiological characteristics favorable to commercialization, with the exception of apparent sucrose and acidity, which show the need for a narrow focus of attention to the honey maturation degree at the harvest time and more careful monitoring during production and processing. The commercialization of Brazilian cassava honey, still little explored, can be widely spread in the market since the levels of hydrocyanic acid (HCN) showed no consumption risk; in addition the simultaneous production of honey and cassava provides an alternative to family income increase.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940113018
dc.identifier.urihttp://hdl.handle.net/123456789/458735
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.3 Vol.32
dc.subjectAgrociencias
dc.titlePhysicochemical and microbiological characterization of cassava flower honey samples produced by africanized honeybees
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos