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This study examined the textural and rheological properties of Algerian honeys and margarines formulated with honey and their sensory acceptance. Textural analysis shows that all honeys and margarines enriched with honey are spreadable, easy to swallow by the consumer and to adhere to a surface (bread, teeth, tongue, etc.), and have suitable adhesiveness. The hardness and elasticity values reveal that H5 honey and its M5 margarine are less hard and regain their height more quickly. The rheological analysis reveals that all honeys and formulated margarines non‐Newtonian behavior at 25 and 45°C with a G′ > G″ for each type of honey except for H1 and all margarines elaborated with honey presenting a structure of a gel. Statistical analysis shows no significant differences (p > 0.05) in mean values of activation energy, suggesting that honeys and margarines need the same energy to flow. Chemometric analysis reveals strong similarities between (H3 and H5) and (M3 and M5). Sensory acceptance of margarines enriched with honey shows that M4 and M5 margarines are the most preferred by consumers with a satisfaction rate between 60% and 80%. In conclusion, margarine formulated with honey should be introduced to the market due to their good structural properties and high acceptance. [ABSTRACT FROM AUTHOR]

BACKGROUND: Honey, a product of the beehive with high nutritional and taste value, is a food much appreciated by consumers for its nutritional value and therapeutic properties such as antioxidant, anti-inflammatory and antibacterial properties. OBJECTIVE: The main objectives of this work are to evaluate the quality of Algerian honeys, their chemical composition, their antioxidant, anti-inflammatory and anti-browning enzyme activities, and to confirm the qualitative superiority of local honeys over imported honeys. METHODS: Six local and imported honeys are analyzed for their physicochemical parameters, floral origin, phenolic compound content and in vitro antioxidant and anti-inflammatory activities. The enzymatic browning inhibitory power of Algerian honeys is also tested. RESULTS: The pollen study shows that the four local honeys were of monofloral origin, while the two imported honeys are pollen-free. Local and imported honeys are compared on 17 physico-chemical and biological parameters. The results reveal that single-flower honeys generally meet international standards in terms of HMF and proline content, unlike imported honeys. These honeys have lower antioxidant levels than other honeys: polyphenols (161 to 248 mg GAE/100 g) and flavonoids (64 to 74 mg QE/100 g). There is a correlation between honey color, antioxidant contents and biological activities. CONCLUSION: Darker Algerian honeys have higher antioxidant content and better biological properties than others samples. [ABSTRACT FROM AUTHOR]

Background: Honey is a product of the hive elaborated by the bees of the species Apis mellifera . As well as Pistacia lentiscus , is a species widely used in traditional medicine that is part of a large family of Anacardiaceae . Aims: To determine the biological properties including the antioxidant activity of the mixture of the extract of P. lentiscus berries associated with honey at different concentrations (0.5%, 2%, 4%, 8% and 12%). Methods: Physicochemical parameters and phenolic compound amounts. The antioxidant activities (reducing power, FRAP, CUPRAC, TAC, DPPH, ABTS, and ferrozine) were also tested. Results: According to the physico-chemical parameters, the honey and the mixture analyzed are in conformity with the international standards. The results of the antioxidant assay gave a significant content of total phenolic compounds for the H/DP mixtures, the sample of honey alone analyzed exerts a weak antioxidant activity compared to the two mixtures made. Conclusion: The honey and Pistacia compound constitute an important source of antioxidants which intensifies very significantly the antioxidant activity of the blend.