NORTH MACEDONIAN FOREST HONEY: A STUDY OF THE HYDROXYMETHYLFURFURAL, SUGAR PROFILE AND PHYSICAL QUALITY PARAMETERS

Sulejmani, Erhan (2021) NORTH MACEDONIAN FOREST HONEY: A STUDY OF THE HYDROXYMETHYLFURFURAL, SUGAR PROFILE AND PHYSICAL QUALITY PARAMETERS. International Journal of Food Technology and Nutrition, 4 (7-8). pp. 35-43. ISSN 2671-3071

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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.

Item Type: Article
Subjects: Q Science > Q Science (General)
Divisions: Faculty of Engineering, Science and Mathematics > School of Engineering Sciences
Depositing User: Unnamed user with email zshi@unite.edu.mk
Date Deposited: 02 Oct 2021 20:16
Last Modified: 02 Oct 2021 20:16
URI: http://eprints.unite.edu.mk/id/eprint/802

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