Abstract
The aim of the present work was to find out if microwave processing and storage conditions can affect some of the main honey quality paramenters (reducing sugar (RS), hydroxymethylfurfural (HMF), diastase number (DN), water and colour) of cajuput honey was obtained from Bac Lieu-Vietnam. RS content were analyzed by DNS method, HMF under AOAC 980.23, diastase activity based on AOAC 958.09, water content according to AOAC 969.38B and colour parameters (L*, a*, b*) were established in the CIE system. The results of the analysis showed that the physico-chemical characteristics of fresh honey was as follows: water content 23.18%, RS 717.42mg/g, HMF 4.24mg/kg, DN 4.85mg/kg, colour parameters L*a*b* 39.51-10.51-31.81. Honey was processed at continues power 30P(480 W), 50P(800 W), 70P(1120 W) for 20, 30, and 40 seconds then the honey sample was left to room temperature (20-23 °C), stored at room (<25 °C) and cool (<10 °C) temperature for eight weeks. The changes in the RS, HMF, DN, water and colour were observed. Microwave processing applied to cajuput honey did not effect on colour, while RS, HMF, DN and water content affected significantly. The storage time and temperature affected significantly on RS, DN and colour
Highlights
IntroductionIt is well known that honey as a natural product may be processed by means of heat processing for two main reasons: first of all, to destroy the micro-organisms that may contaminate it and to modify its tendency to crystallisation or delay the appearance of monosaccharide crystals [2]
Honey is natural sweet substance produced by honey bees from the nectar of plants or from secretions of living parts of plants or excretions of plant-sucking insects on the living parts of plants which the bees collect and transform by combining it with specific substances of their own, dehydrate, store and leave in honeycombs to mature and ripen [1].It is well known that honey as a natural product may be processed by means of heat processing for two main reasons: first of all, to destroy the micro-organisms that may contaminate it and to modify its tendency to crystallisation or delay the appearance of monosaccharide crystals [2]
Water content is highly important for the shelf-life of the honey during storage because a high water content causes honey to ferment and spoil [10]
Summary
It is well known that honey as a natural product may be processed by means of heat processing for two main reasons: first of all, to destroy the micro-organisms that may contaminate it and to modify its tendency to crystallisation or delay the appearance of monosaccharide crystals [2]. During crystallisation that leads to phase separation, both liquid and non-liquid phases may coexist. Water activity of the remaining liquid phase begins to increase. This is the result of water release during crystallisation and subsequent decrease of carbohydrates concentration in the liquid phase. This phenomenon makes the honey suitable for the growth of microorganisms like yeasts and fungi and leads to sensory properties modifications and quality damage [3]
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