Volume 17, Issue 104 (2020)                   FSCT 2020, 17(104): 177-192 | Back to browse issues page

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Fallahi A, EyvazZadeh O, Eshaghi M R. Evaluation of rheological, antioxidant and antimicrobial properties of natural honey compared to sugar honey. FSCT 2020; 17 (104) :177-192
URL: http://fsct.modares.ac.ir/article-7-34860-en.html
1- Islamic Azad University, Varamin, Iran
2- Assistant Professor, Department of of Food Science and Technology , orang_eyvazzadeh@yahoo.com
3- Assistant Professor
Abstract:   (2266 Views)
Honey is one of the most important bee products that have a high nutritional value and many beneficial drug properties. And perform a variety of fraud in honey because of concerns over quality control of the product. In the present study, the Honey Tree (A1) sample with its counterfeit samples was compared with 10% substitution with sucrose powder (A2), 20% replacement with sucrose powder (A3) and 30% replacement with sucrose powder (A4), respectively. The results of this study showed that the amount of reducing sugars before hydrolysis in the range of 77.51-62.8 g%, the reducing sugars after hydrolysis in the range of 1.61 to 22%, the ratio of fructose to glucose from 0.44 to 0.33, 1, ash in the range of 0.04%, electrical conductivity in the range of 0.21-0.20%, diastase in the range of 11.47 to 20.25 (DN), Hydroxymethylfurfural (HMF) 2. 28 to 62 mg / kg. By adding different amounts of sucrose powder, the amount of reducing sugars before hydrolysis, moisture, acidity, fructose, glucose, fructose to glucose ratio, proline, antioxidant activity, samples decreased significantly and the amount of reducing sugars after hydrolysis, Diasteric, hydroxymethylfurfural and viscosity of the samples increased significantly (P<0.05). In the present study, all the factors studied, except for the amount of pre-hydrolysis regenerative sugars, fructose-glucose ratio and hydroxymethylfurfural ratio were within the standard range and could not be useful for detecting cheating the addition of sucrose to honey.
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Article Type: Original Research | Subject: Food quality control
Received: 2019/07/16 | Accepted: 2020/06/6 | Published: 2020/10/1

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