Scientific Note: Effects of Nuclei Type on Characteristics of Creamed Honey
2017
Hossam F. Abou-Shaara, Damanhour University, Damanhour, Egypt | Abeer M. Abd Elhamid, Damanhour University, Damanhour, Egypt
Creamed honey is a non-liquid form of honey. This type of honey is produced mainly by adding nuclei (i.e. previous creamed honey) to liquid honey. In this research, chemical characteristics of creamed honey produced using two nuclei types; 10% of creamed honey (M1), and 2.4% of powdered glucose (M2) at a storage temperature of 5℃ were investigated. The sugar content, pH, and water percent were chemically analyzed. The results showed that sucrose, fructose and moisture percents were significantly higher in creamed honey produced using M1 by 1.09, 1.69 and 1.65%, respectively than M2. On the other hand, creamed honey produced using M2 had significantly higher glucose percent and pH by 2.4% and 0.53, respectively than M1. The study highlighted the noticeable impacts of nuclei type on characteristics of creamed honey. The results of this study have a special importance to creamed honey producers.
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