Change in storage quality of acacia and buckwheat honeys
1988
Youn, J.H. | Chung, W.C. | Chai, E.H. (Seoul Woman's Univ., Seoul (Korea R.). Dept. of Food Science)
Two kinds of honey, acacia and buckwheat, supplied by the producer have been stored at 5 deg C, 20 deg C for one year to study storage qualities. Titratable acidity of the honey increased with time specially at the elevated temperatures: the acidity of buckwheat increased 1.7 times at the end of storage at 35 deg C. Viscosity decreased with time and elevated temperatures. Viscosity of acacia honey at 35 deg C was 1/12 the value at 5 deg C and that of buckwheat was 1/3. Hydroxymethylfurfural(HMF) content increased slowly with time at 20 deg C, whereas fast increase was observed at 35 deg C. HMF content of acacia honey after four months of storage exceeded the HMF limit of Codex, 40mg/kg. Buckwheat honey showed the same level after six months. It was a noticeable fact that HMF content decreased significantly with time at 5 deg C. Diastase activity decreased with time and elevated temperature, and that of acacia honey was below 8 which is the codex limit after eight months. Fructose and glucose content honey showed the same level of the activity after eight months. Fructose and glucose content decreased significantly with increased temperature. The ratio of fructose to glucose increased with temperature and maltose was detected in the sample stored at 35 deg C
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