IMPACT OF ADULTERATION WITH GLUCOSE, FRUCTOSE AND HYDROLYSED INULIN SYRUP ON HONEY PHYSICO-CHEMICAL PROPERTIES

The aim of this study is to evaluate the influence of the adulteration with glucose, fructose, hydrolysed inulin syrup on honey physico-chemical properties (pH, aw, electrical conductivity (EC), water activity and colour parameters (L*, a*, b*, chroma)) of three honey samples of different botanical...

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Autores principales:	Sorina ROPCIUC, Mircea OROIAN, Vlad OLARIU
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2017
Materias:	honey physico-chemical parameters adulteration ANOVA Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/f0a74eefce38417e8de9329af94bb367
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spelling	oai:doaj.org-article:f0a74eefce38417e8de9329af94bb3672021-12-02T19:27:31ZIMPACT OF ADULTERATION WITH GLUCOSE, FRUCTOSE AND HYDROLYSED INULIN SYRUP ON HONEY PHYSICO-CHEMICAL PROPERTIES2068-66092559-6381https://doaj.org/article/f0a74eefce38417e8de9329af94bb3672017-03-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/469/465https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The aim of this study is to evaluate the influence of the adulteration with glucose, fructose, hydrolysed inulin syrup on honey physico-chemical properties (pH, aw, electrical conductivity (EC), water activity and colour parameters (L, a, b, chroma)) of three honey samples of different botanical origins (acacia, tilia and polyfloral). The honeys were adulterated in different percentages (10%, 20%, 30%, 40% and 50% respectively) with glucose, fructose and hydrolysed inulin syrup. The moisture content of all the three samples did not exceed the maximum allowable level of 20% established by the European Commission. The physico-chemical parameters (pH, aw, electrical conductivity (EC), water activity and colour parameters (L, a, b, chroma)) of the analysed honeys are in agreement with other studies reported in the international scientific literature. The physico-chemical parameters prediction, in function of the botanical origin, adulteration agent and adulteration agent percentage have been made using the analysis of variance (ANOVA). According to the ANOVA it was observed that in the case of L*, pH and electrical conductivity (EC) there is a good correlation (R2>0.90) between the parameters and the botanical origin, adulteration agent and adulteration agent percentages.Sorina ROPCIUCMircea OROIANVlad OLARIUStefan cel Mare University of Suceavaarticlehoneyphysico-chemical parametersadulterationANOVAFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 16, Iss 1, Pp 54-60 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	honey physico-chemical parameters adulteration ANOVA Food processing and manufacture TP368-456
spellingShingle	honey physico-chemical parameters adulteration ANOVA Food processing and manufacture TP368-456 Sorina ROPCIUC Mircea OROIAN Vlad OLARIU IMPACT OF ADULTERATION WITH GLUCOSE, FRUCTOSE AND HYDROLYSED INULIN SYRUP ON HONEY PHYSICO-CHEMICAL PROPERTIES
description	The aim of this study is to evaluate the influence of the adulteration with glucose, fructose, hydrolysed inulin syrup on honey physico-chemical properties (pH, aw, electrical conductivity (EC), water activity and colour parameters (L, a, b, chroma)) of three honey samples of different botanical origins (acacia, tilia and polyfloral). The honeys were adulterated in different percentages (10%, 20%, 30%, 40% and 50% respectively) with glucose, fructose and hydrolysed inulin syrup. The moisture content of all the three samples did not exceed the maximum allowable level of 20% established by the European Commission. The physico-chemical parameters (pH, aw, electrical conductivity (EC), water activity and colour parameters (L, a, b, chroma)) of the analysed honeys are in agreement with other studies reported in the international scientific literature. The physico-chemical parameters prediction, in function of the botanical origin, adulteration agent and adulteration agent percentage have been made using the analysis of variance (ANOVA). According to the ANOVA it was observed that in the case of L*, pH and electrical conductivity (EC) there is a good correlation (R2>0.90) between the parameters and the botanical origin, adulteration agent and adulteration agent percentages.
format	article
author	Sorina ROPCIUC Mircea OROIAN Vlad OLARIU
author_facet	Sorina ROPCIUC Mircea OROIAN Vlad OLARIU
author_sort	Sorina ROPCIUC
title	IMPACT OF ADULTERATION WITH GLUCOSE, FRUCTOSE AND HYDROLYSED INULIN SYRUP ON HONEY PHYSICO-CHEMICAL PROPERTIES
title_short	IMPACT OF ADULTERATION WITH GLUCOSE, FRUCTOSE AND HYDROLYSED INULIN SYRUP ON HONEY PHYSICO-CHEMICAL PROPERTIES
title_full	IMPACT OF ADULTERATION WITH GLUCOSE, FRUCTOSE AND HYDROLYSED INULIN SYRUP ON HONEY PHYSICO-CHEMICAL PROPERTIES
title_fullStr	IMPACT OF ADULTERATION WITH GLUCOSE, FRUCTOSE AND HYDROLYSED INULIN SYRUP ON HONEY PHYSICO-CHEMICAL PROPERTIES
title_full_unstemmed	IMPACT OF ADULTERATION WITH GLUCOSE, FRUCTOSE AND HYDROLYSED INULIN SYRUP ON HONEY PHYSICO-CHEMICAL PROPERTIES
title_sort	impact of adulteration with glucose, fructose and hydrolysed inulin syrup on honey physico-chemical properties
publisher	Stefan cel Mare University of Suceava
publishDate	2017
url	https://doaj.org/article/f0a74eefce38417e8de9329af94bb367
work_keys_str_mv	AT sorinaropciuc impactofadulterationwithglucosefructoseandhydrolysedinulinsyruponhoneyphysicochemicalproperties AT mirceaoroian impactofadulterationwithglucosefructoseandhydrolysedinulinsyruponhoneyphysicochemicalproperties AT vladolariu impactofadulterationwithglucosefructoseandhydrolysedinulinsyruponhoneyphysicochemicalproperties
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IMPACT OF ADULTERATION WITH GLUCOSE, FRUCTOSE AND HYDROLYSED INULIN SYRUP ON HONEY PHYSICO-CHEMICAL PROPERTIES

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