NORTH MACEDONIAN FOREST HONEY: A STUDY OF THE HYDROXYMETHYLFURFURAL, SUGAR PROFILE AND PHYSICAL QUALITY PARAMETERS
Journal
INTERNATIONAL JOURNAL OF FOOD TECHNOLOGY AND NUTRITION
Date Issued
2021
Author(s)
Sulejmani, Erhan
Abstract
Forest honey obtained from North Macedonia during the harvest season 2019 and 2020 was investigated to determine the quality and evaluate its physical-chemical properties. For analysis 45 samples were obtained from various locations and compared against the national and international standards. Physical-chemical properties evaluated were with significant variations (P<0.05) between the different regions in terms of moisture content, free acidity, hydroxymethylfurfural (HMF), reducing sugars, sucrose content and electric conductivity. The average values of honey samples for moisture, free acidity, HMF, apparent reducing sugar, sucrose and electric conductivity were: 16.65 %, 24.94 meq/kg, 12.40 ppm, 69.25 g/100g, 1.77 g/100g, and 1.49mS/cm, respectively. This study indicates that honey shows excellent quality properties and that all samples collected were in compliance with the national and international standard limits.
Subjects
File(s)![Thumbnail Image]()
Loading...
Name
IJFTN-35-43-Trud Erhan 2021.pdf
Size
378.14 KB
Format
Adobe PDF
Checksum
(MD5):16e8c207fdb4e019177631d985d18572