Quality of natural honey homogenized
Abstract
In this aticle the comparative studies are presented for main indicators of quality and content of hydroxymethylfurfural in natural honey and homogenized honey. The results of the research show that the homogenization of natural honey in accordance with the current technological regimes has a small effect on the indicators of its quality. So, the homogeneouscolor of the honey got a darker shade, the consistency of a dense crystalline became a viscous, the moisture contentin honey decreased by 0,3 % and the mass fraction of reducing sugars increased by 2.7%. Diastase activity of honey decreased by 1,3Schade units, рН – for 0,6 and acidity on 11,2 milliequivalents acid per 1000g. Regarding the content of hydroxymethylfurfural, the heat treatment of honey at a temperature of 45 ± 2 ºC does not lead to a significant increase in this compound and it fluctuates within 0.3 mg / kg.
Keywords: control, honey natural, honey natural homogenized, quality indication, hydroxymethylfurfural contentReferences
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