Effects of adulteration and processing temperature on starch diastatic number of honey
1995
Shi Qiyun (Gansu Agricultural Univ., Lanzhou (China). Dept. of Food Engineering)
Effects of adulteration with sucrose or flour and processing temperature on starch diastatic number (DN) of honey were determined by spectrophotometer. The results showed that DN in adulterated honey was significantly lower than the standard in China. There was a negative correlation of DN with the mixed amounts of sucrose or flour in honey and the processing temperature. It was concluded that DN could be used as an important parameter for inspection of the adulterants and temperature of honey processing
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