Volume 19, Issue 126 (2022)                   FSCT 2022, 19(126): 13-23 | Back to browse issues page


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niknia S. Investigation of physicochemical properties of seven honey samples in Sistan region. FSCT 2022; 19 (126) :13-23
URL: http://fsct.modares.ac.ir/article-7-56757-en.html
Department of Food Science and Technology, University of Zabol, Zabol, Iran , s.niknia@uoz.ac.ir
Abstract:   (1044 Views)
Honey is an excellent food and has various healing properties. This natural and sweet substance is produced by honey bees from the nectar of flowers and from secretions of living parts of plants. The quality of honey can change due to various factors, including the type of plant and the region. Therefore, it is necessary to identify the characteristics of different types of honey. This study was conducted to determine the component and chemical and biochemical properties of seven samples of honey collected in the spring of 1399 from beekeepers in different regions of Sistan, including Zahak, Sistan dam, Mohammad Abad, Jazinak, Hasan Abad, Bonjar and Zabol located in Sistan and Baluchestan province of Iran. For this purpose, tests such as moisture content, acidity, pH, glucose, fructose, sucrose, reducing sugars, proline, diastase activity and Hydroxymethyl furfural content of honey samples were measured and the values were compared with standard. The results were showed which the average moisture content, acidity, pH, glucose, fructose, sucrose, reducing sugars before hydrolysis, reducing sugars after hydrolysis, proline, diastase activity and hydroxymethyl furfural are 16.34%, 3.85, 36.42%, 42.85%, 1.24%, 79.27%, 80.57%, 497.84 mg/kg, 10.52 (DN), 16.97 mg/kg respectively. Considering that the honey of different regions of Zabol was within the standard range of Iran in terms of physicochemical properties, so the quality of honey in these regions can be confirmed as standard and desirable honey.
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Article Type: Original Research | Subject: Sugar and products technology
Received: 2021/10/29 | Accepted: 2022/04/18 | Published: 2022/08/1

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