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Sugar profile and rheological behaviour of four different Indian honey varieties
- Source :
- J Food Sci Technol
- Publication Year :
- 2020
-
Abstract
- The aim of the study was to quantify sugar profile and rheological behaviour of four Indian honey varieties (Cotton, Coriander, Dalbergia, and Murraya). The effect of temperature (5, 10, 20 and 30 °C) on rheological behaviour of these honey varieties was also studied. Fourteen sugars (three monosaccharides, six disaccharides, four trisaccharides, and one oligosaccharide) were quantified. The concentration of glucose and fructose varied from 33.40–34.06% to 36.86–41.15%, respectively. Result indicated that monosaccharides were the dominant sugars among all the honey samples. Low amounts of turanose, trehalose, melibiose, and raffinose were present in the range of 0.02–0.03%, 0.11–0.26%, 0.09–0.18% and 0.06–0.12%, respectively in the analyzed honey varieties. The rheological behaviour of all four honey varieties was analysed at different temperatures i.e. 5, 10, 20 and 30 °C followed an Arrhenius model. In analysed honey varieties storage modulus (G′) was less than loss modulus (G″) which confirmed the Newtonian behaviour of all honey samples. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-020-04331-7) contains supplementary material, which is available to authorized users.
- Subjects :
- chemistry.chemical_classification
Murraya
biology
010401 analytical chemistry
Fructose
04 agricultural and veterinary sciences
biology.organism_classification
040401 food science
01 natural sciences
Trehalose
0104 chemical sciences
Turanose
chemistry.chemical_compound
0404 agricultural biotechnology
chemistry
Monosaccharide
Original Article
Food science
Raffinose
Sugar
Melibiose
Food Science
Subjects
Details
- ISSN :
- 00221155
- Volume :
- 57
- Issue :
- 8
- Database :
- OpenAIRE
- Journal :
- Journal of food science and technology
- Accession number :
- edsair.doi.dedup.....8df1a12f4975c23a0491fc85b1696c6f