Quality evaluation of different types of Indian honey

被引：111
作者：
Singh, N
Bath, PK
机构：
[1] Dept. of Food Science and Technology, Guru Nanak Dev University
来源：
FOOD CHEMISTRY | 1997年 / 58卷 / 1-2期
关键词：
D O I：
10.1016/S0308-8146(96)00231-2
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Chemical composition, flow behaviour indices and overall acceptability of the most popular types of honey produced in India were investigated. Trifolium honey showed the highest specific gravity, diastatic number, total acidity, free fatty acids content, consistency coefficient and overall acceptability. However, Eucalyptus lanceolatus honey showed the highest value for lactone and conductivity. Linear regression models for the formation of HMF as a function of time at different temperatures showed that Trifolium honey had fastest rate of HMF formation followed by Eucalyptus lanceolatus and Brassica juncea honey. Copyright (C) 1996 Elsevier Science Ltd
引用
收藏
页码：129 / 133
页数：5
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