The Effects of Various Glucose and Sucrose Syrups Concentrations on the Quality and Physicochemical Properties of Iranian Honey
Subject Areas : Microbiology
M. Honarvar
1
(استادیار دانشکده علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات تهران، دانشگاه آزاد اسلامی، تهران، ایران)
Z. Farhadian
2
(دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران)
Keywords: Adulteration, Glucose Syrup, Quality of Honey,
Abstract :
Introduction: Honey is a natural product that has been widely used for its nutritional effects. Honey is the main source of carbohydrates as well as its therapeutic effects and due to this characteristic and properties it might be the subject of adulteration. The addition of glucose and sucrose syrup during or after production is considered as an act of adulteration. The aim of this investigation is to evaluate the effects of different concentrations of glucose and sucrose syrups on the quality of Iranian honey. Materials and Methods: In the present study, different concentrations of glucose syrup (5, 10, 15 and 20%) and sucrose syrup (5, 10, 15 and 20%) were added to pure honey and totally eight treatments of honey with glucose and sucrose syrups substitutions and a control were provided. Some physical and chemical tests namely reducing sugars, density, viscosity, moisture content, pH, color, electrical conductivity and polarization were carried out on the samples. Results: Theresults showed significant differences at 99% level in all the physicochemical properties such as reducing and non-reducing sugars, density, viscosity, moisture content, pH, color, electrical conductivity, fructose and polarization. Conclusion: The indicated qualitative characteristics can be applied as good indicators for detection of adulteration in honey.