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Honey is the most important product of the beekeeping activity, in addition to food is still used in the development of medicines, cosmetics and new food products entering most often as the sucrose substitute. The objective of the research was to develop a gelatin based on honey and to study the physical-chemical stability during storage and sensorial profile. The honey used was from wildflowers in the elaboration of gelatin in the proportion of 50%, plus 38% of water, 10% of sugar and 1% of pectin and 1% of collagen. The heating was done in open pan for 10 minutes until reaching a temperature of 94 ° C and 65 ° Brix. The physico-chemical quality of the honey used and the gelatine during storage, as well as the sensorial profile, were evaluated. It was verified that the honey presented all the physicochemical patterns according to the Brazilian legislation. Gelatin maintained stable moisture values throughout the storage (29.81 to 29.71%), but there were significant reductions in pH (3.32 to 2.97), ratio (824.55 to 76.60) and total sugars (83.93 to 46.81%) and increases in acid values (0.08 to 0.94%) and total soluble solids (65.00 to 72 °Brix). A gelatina apresentou excelente aceitação sensorial com valores de aceitação acima de 82%. Besides this, the product still had high market potential with a purchase index higher than 4.0 (possibly bought).

ESTABILIDADE FÍSICO-QUÍMICA E AVALIAÇÃO SENSORIAL DE GELATINA DE MEL