Food and Environment Safety (Mar 2017)
IMPACT OF ADULTERATION WITH GLUCOSE, FRUCTOSE AND HYDROLYSED INULIN SYRUP ON HONEY PHYSICO-CHEMICAL PROPERTIES
Abstract
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.
