Open AccessColor development and antioxidant activity in honey caramel
Author(s) -
Monika Rahardjo,
Monang Sihombing,
Maria Anggraeni
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/443/1/012041
Subject(s) - chemistry , food science , antioxidant , dpph , sugar , fructose , food additive , biochemistry
Honey is a kind of food that used widely in culinary and health fields. Honey contains 50.90%–53.60% of glucose and fructose. The heating process in food would slightly convert sugars in honey to caramel. In food products, the caramel was used as a flavoring and coloring agent. Sugar degradation products formed during caramelization could contribute to antioxidants activity of honey caramel. Therefore, this study aims to identify the color development in honey caramel and antioxidant activity from honey caramelization. Antioxidant activity was analyzed with DPPH and color was analyzed by chromameter. The result showed that L*, a* , and b* value decreased as the temperatures increased. The inhibition result from light caramel 12.816%, medium caramel 29.098%, and dark caramel 33.533%. The antioxidant capacity increased as the color darkened and the temperature increased. Based on correlation analysis, there was significant value 0.058, α =0.1 between a* and b* value and antioxidant activity. Blue-green low molecular weight compounds that formed during the caramelization process could contribute to dark color and antioxidant capacity in honey caramel.