Determining Honey Adulteration by Seeding Method: an Initial Study with Sunflower Honey
Özet
In the present study, a novel method was developed to determine honey adulteration. Natural sunflower honey (A), adulterated honey (B), indirectly adulterated honey obtained by feeding of bee colonies using sugar syrup (C), mixtures of them (AB and AC), and two additional natural sunflower honey samples coming from different geographical regions (D and E) were examined after seeding at different levels (1, 5, 10%, w/w) of crystallized honey. The physico-chemical property, FT-IR spectra, thermodynamic property (Tp and ?H), flow behavior [storage (G?) and loss (G?) modulus], and microstructural changes of the samples were investigated. According to the obtained results, natural sunflower honeys showed different visco-elastic and flow behaviors from adulterated honeys. The microstructure properties were also different and more homogeneous, and faster crystallization was detected in natural honey (A). The results of this study notably show that honey adulteration can be determined by examining honey crystallization behaviors. Therefore, it is thought that the industry will benefit from this easy and simple method instead of time-consuming, expensive, and complex methods used for determining honey adulteration. © 2020, Springer Science+Business Media, LLC, part of Springer Nature.
Cilt
13Sayı
4Koleksiyonlar
İlgili Öğeler
Başlık, yazar, küratör ve konuya göre gösterilen ilgili öğeler.
-
Trakya yöresi ayçiçeği balı, meşe balı ve karaçalı balı’ nın çeşitli kalite özellikleri üzerine bir araştırma
Şen, Kadriye (Namık Kemal Üniversitesi, 2019)Bu çalışmada, Trakya Yöresinde bulunan; ayçiçeği (Helianthus annuus) bitkisinden üretilen ayçiçeği balı, meşe ağacı (Quercus) salgısından elde edilen meşe balı, karaçalı bitkisinin (Paliurus spina-christi Miller) çiçeklerinden ... -
Tekirdağ Bölgesinde bal üretim ve pazarlama sorunları
Demirkapılar, Arzu (Namık Kemal Üniversitesi, 2019)Türkiye dünya bal üretimi ve ihracatında önemli ülkelerden biridir. Türkiye’deki ayçiçeği balının önemli bir kısmı Trakya bölgesinde üretilmektedir. Tekirdağ’da da en çok ayçiçeği balı üretilmektedir. Bu araştırmada Tekirdağ ... -
Effects of pine honey on the physicochemical, microbiological and sensory properties of probiotic yoghurt
Coşkun, Fatma; Karabulut Dirican, L. (Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2019)In this study, physicochemical, microbiological and sensory properties of probiotic yoghurt samples added different rates (2%, 4% and 6%) of pine honey on days 1, 7, 14, 21 of refrigerated storage were investigated. pH, ...