Effect of inverted saccharose on some properties of honey | ||
| علوم و فنون زنبور عسل ایران | ||
| Article 2, Volume 04, Issue 7, August 2013, Pages 33-39 PDF (816.01 K) | ||
| Abstract | ||
| Abstract In this study, three groups of honey [natural honey; honey produced by the supplementary feeding of bees with saccharose syrup (SSH) and heat and acid (88 _Ċ 2 h; 0.1% HCl) treated saccharose syrup honey (ISSH)] were produced and physicochemical (water content, pH, free acidity, ash, HMF, diastase activity, sucrose, protein and viscosity), microbiological and sensory properties of these honeys were determined. Also, mineral contents of the honeys were measured. Moisture and ash contents of SSH were higher, acidity level was lower than those of other honeys. The mineral content of natural honey was higher than that of the others, except for Pb and Zn. Diastase activity of ISSH was below the standard limit and HMF content of this honey was high, but not exceeding the limit. Supplementary feeding of honey bees with inverted (acid and heat treatment) saccharose yielded a honey which had a higher HMF content and a lower diastase activity, moisture content and free acidity than natural honey or SSH. | ||
| Keywords | ||
| Feeding; Saccharose; Inversion; Honey; properties | ||
| References | ||
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Table 4
Sensorial evaluation results of honey samplesa
Colour Odour Taste Consistency
Natural
Honey
6.57 پ} 1.272a 6.57 پ} 1.512a 6.86 پ} 0.690a 7.14 پ} 0.900a
SSH 5.86 پ} 1,215b 5.43 پ} 1.813b 6.57 پ} 0.976ab 5.43 پ} 1.27c
ISSH 4.57 پ} 1.397c 5.14 پ} 2.27b 6.43 پ} 1.90b 6.14 پ} 1.68b
Mean values followed by different letters in the same column are significantly
different (p < 0.05).
a Mean } SD.
Table 3
Microbiological analyses of honey samples
Microorganisms
(cfu/g · 103)
Honey type
Natural
honey
Saccharose
syrup honey
(SSH)
Inverted
saccharose
syrup honey
(ISSH)
Total bacteria 2 1 8
Moulds–Yeasts 3 35 3
Coliform bacteria –a 0.1 – | ||
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