THE EFFECTS OF VARIOUS GLUCOSE AND SUCROSE SYRUPS CONCENTRATIONS ON THE QUALITY AND PHYSICOCHEMICAL PROPERTIES OF IRANIAN HONEY

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HONARVAR M.; FARHADIAN Z.

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Paper Information

Journal: Journal of Food Technology and Nutrition Year:2016 | Volume:13 | Issue:4 (52) Page(s): 45-58

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Title

THE EFFECTS OF VARIOUS GLUCOSE AND SUCROSE SYRUPS CONCENTRATIONS ON THE QUALITY AND PHYSICOCHEMICAL PROPERTIES OF IRANIAN HONEY

Author(s)

HONARVAR M. | FARHADIAN Z. | Issue Writer Certificate

Keywords

ADULTERATIONQ2

GLUCOSE SYRUPQ2

QUALITY OF HONEYQ2

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: The results 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.

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APA: Copy

HONARVAR, M., & FARHADIAN, Z.. (2016). THE EFFECTS OF VARIOUS GLUCOSE AND SUCROSE SYRUPS CONCENTRATIONS ON THE QUALITY AND PHYSICOCHEMICAL PROPERTIES OF IRANIAN HONEY. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 13(4 (52)), 45-58. SID. https://sid.ir/paper/143423/en

Vancouver: Copy

HONARVAR M., FARHADIAN Z.. THE EFFECTS OF VARIOUS GLUCOSE AND SUCROSE SYRUPS CONCENTRATIONS ON THE QUALITY AND PHYSICOCHEMICAL PROPERTIES OF IRANIAN HONEY. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2016;13(4 (52)):45-58. Available from: https://sid.ir/paper/143423/en

IEEE: Copy

M. HONARVAR, and Z. FARHADIAN, “THE EFFECTS OF VARIOUS GLUCOSE AND SUCROSE SYRUPS CONCENTRATIONS ON THE QUALITY AND PHYSICOCHEMICAL PROPERTIES OF IRANIAN HONEY,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 13, no. 4 (52), pp. 45–58, 2016, [Online]. Available: https://sid.ir/paper/143423/en

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