Thus, its adulteration with concentrated sugar syrups at a lower cost often takes place, diminishing its nutritional and medicinal benefits 6. Due to its properties, there is a high demand for honey. It should not contain food additives or any other exogenous substance 5. Honey is a natural food product 1 produced by bees from the nectar of flowers or honeydew 2, being renowned for its sensorial 3, nutritional and medicinal properties 4. All parameters analyzed had a high regression coefficient for calibration (> 0.810) and validation (> 0.790), except for the elastic modulus. The viscoelastical parameters (η*-complex viscosity, Gʹ -elastic modulus and Gʺ-viscous modulus) and glass transition temperature (T g) were predicted in function of the chemical composition (moisture content, glucose, fructose, sucrose, maltose, raffinose, trehalose, turanose, melesitose, and F/G ratio) using the PLS-R (partial least square regression). Regarding the physicochemical parameters analyzed (moisture and sugar content), significant changes depending on the adulteration agent/degree used were observed. The authentic honey and adulterated ones behaved as a Newtonian fluid with a liquid-like behavior (Gʺ>Gʹ). There was studied the influence of different percentages of adulteration agent on steady state and dynamic state rheology but also on rheology in the negative temperature domain. The aim of this study was to assess the influence of different adulteration agents (agave, maple, corn, rice and inverted sugar) on honey rheology.
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