IMPACT OF CORN AND RICE SYRUP ADULTERATION ON PHYSICO-CHEMICAL PROPERTIES OF TILIA HONEY

The aim of this study was to highlight the impact of corn and rice syrups adulteration on physico-chemical parameters of tilia honey. For this purpose, tilia honey was adulterated by addition of concentrated corn and rice syrups in different percentages: 5%, 10%, 20% and 50%. The parameters chosen t...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Paula CIURSA, Mircea OROIAN
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2020
Materias:	tilia honey adulteration syrups physico-chemical parameters Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/d426a9ce5bde4100b4150a815eec92f1
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:d426a9ce5bde4100b4150a815eec92f1
record_format	dspace
spelling	oai:doaj.org-article:d426a9ce5bde4100b4150a815eec92f12021-12-02T18:18:26ZIMPACT OF CORN AND RICE SYRUP ADULTERATION ON PHYSICO-CHEMICAL PROPERTIES OF TILIA HONEY2068-66092559-6381https://doaj.org/article/d426a9ce5bde4100b4150a815eec92f12020-06-01T00:00:00Zhttp://fia-old.usv.ro/fiajournal/index.php/FENS/article/view/718/646https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The aim of this study was to highlight the impact of corn and rice syrups adulteration on physico-chemical parameters of tilia honey. For this purpose, tilia honey was adulterated by addition of concentrated corn and rice syrups in different percentages: 5%, 10%, 20% and 50%. The parameters chosen to study the influence of adulteration agents in honey were the following: pH, free acidity, electrical conductivity, color, moisture content, hydroxymethyl furfural content and the sugar content (fructose, glucose, sucrose, maltose, melesitose, turanose, trehalose, raffinose and F/G ratio). The result indicated that the adulteration with corn and rice syrup caused significant chances on most of physico-chemical parameters values. The moisture content of adulterated honey with both types of syrup increased depending on the degree adulteration from 16.75% in authentic honey to 19.39% for 50% adulterated honey with corn syrup and to 17.03% for adulterated honey with 50% rice syrup. The hydroxymethyl furfural content of honey samples did not exceed the maximum allowed limit (40 mg/kg). The free acidity content decreased from 14.56 meq/kg in authentic honey to 8.96 meq/kg in adulterated honey with 50% corn syrup and increased from 14.56 meq/kg to 18.17 meq/kg in adulterated honey with 50% rice syrup. Electrical conductivity decreased 1.91 times in adulterated honey with 50% corn syrup and increased 1.41 times in adulterated honey with 50% rice syrup.Paula CIURSAMircea OROIANStefan cel Mare University of Suceavaarticletilia honeyadulterationsyrupsphysico-chemical parametersFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 19, Iss 2, Pp 131-138 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	tilia honey adulteration syrups physico-chemical parameters Food processing and manufacture TP368-456
spellingShingle	tilia honey adulteration syrups physico-chemical parameters Food processing and manufacture TP368-456 Paula CIURSA Mircea OROIAN IMPACT OF CORN AND RICE SYRUP ADULTERATION ON PHYSICO-CHEMICAL PROPERTIES OF TILIA HONEY
description	The aim of this study was to highlight the impact of corn and rice syrups adulteration on physico-chemical parameters of tilia honey. For this purpose, tilia honey was adulterated by addition of concentrated corn and rice syrups in different percentages: 5%, 10%, 20% and 50%. The parameters chosen to study the influence of adulteration agents in honey were the following: pH, free acidity, electrical conductivity, color, moisture content, hydroxymethyl furfural content and the sugar content (fructose, glucose, sucrose, maltose, melesitose, turanose, trehalose, raffinose and F/G ratio). The result indicated that the adulteration with corn and rice syrup caused significant chances on most of physico-chemical parameters values. The moisture content of adulterated honey with both types of syrup increased depending on the degree adulteration from 16.75% in authentic honey to 19.39% for 50% adulterated honey with corn syrup and to 17.03% for adulterated honey with 50% rice syrup. The hydroxymethyl furfural content of honey samples did not exceed the maximum allowed limit (40 mg/kg). The free acidity content decreased from 14.56 meq/kg in authentic honey to 8.96 meq/kg in adulterated honey with 50% corn syrup and increased from 14.56 meq/kg to 18.17 meq/kg in adulterated honey with 50% rice syrup. Electrical conductivity decreased 1.91 times in adulterated honey with 50% corn syrup and increased 1.41 times in adulterated honey with 50% rice syrup.
format	article
author	Paula CIURSA Mircea OROIAN
author_facet	Paula CIURSA Mircea OROIAN
author_sort	Paula CIURSA
title	IMPACT OF CORN AND RICE SYRUP ADULTERATION ON PHYSICO-CHEMICAL PROPERTIES OF TILIA HONEY
title_short	IMPACT OF CORN AND RICE SYRUP ADULTERATION ON PHYSICO-CHEMICAL PROPERTIES OF TILIA HONEY
title_full	IMPACT OF CORN AND RICE SYRUP ADULTERATION ON PHYSICO-CHEMICAL PROPERTIES OF TILIA HONEY
title_fullStr	IMPACT OF CORN AND RICE SYRUP ADULTERATION ON PHYSICO-CHEMICAL PROPERTIES OF TILIA HONEY
title_full_unstemmed	IMPACT OF CORN AND RICE SYRUP ADULTERATION ON PHYSICO-CHEMICAL PROPERTIES OF TILIA HONEY
title_sort	impact of corn and rice syrup adulteration on physico-chemical properties of tilia honey
publisher	Stefan cel Mare University of Suceava
publishDate	2020
url	https://doaj.org/article/d426a9ce5bde4100b4150a815eec92f1
work_keys_str_mv	AT paulaciursa impactofcornandricesyrupadulterationonphysicochemicalpropertiesoftiliahoney AT mirceaoroian impactofcornandricesyrupadulterationonphysicochemicalpropertiesoftiliahoney
_version_	1718378301546823680

IMPACT OF CORN AND RICE SYRUP ADULTERATION ON PHYSICO-CHEMICAL PROPERTIES OF TILIA HONEY

Ejemplares similares