Food Forensics - A Case of Honey

Smajlović, Selma; Stambolić, Amina; Omanović-Mikličanin, Enisa

doi:10.1007/978-3-031-04797-8_21

Cited by 1 publication

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“…To find out the reducing sugar content, Luff Schoorl method was engaged [14,15]. A total of 2 g honey in a 250 mL pyrex flask was diluted with aquadest to the volume.…”

Section: Reducing Sugar Contentmentioning

confidence: 99%

Quality Assessment on Honey Produced from Six Months Old Acacia crassicarpa

Suhesti¹,

Zalizar²,

Triwanto³

et al. 2023

E3S Web of Conf.

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This study aimed to analyze the quality of Apis mellifera-produced honey generated from 6 mo old Acacia crassicarpa nectar at 28 d harvest period. The tests referred to the procedures required by the Indonesia National Standard (SNI) 8664-2018. The quality variables tested were of odor and taste and diastase enzyme activity as well as hydroxymethylfurfural (HMF), water, reducing sugar (glucose), sucrose, acid, water insoluble matter, and ash contents. The data were analyzed by using the student t test, where one sample group was prepared to compare each honey quality variable with the quality standard value. The results showed a distinctive smell and taste of honey, enzyme activity > 1.52 DN, HMF 0 mg kg-1, water content 24.2 % w w-1, reducing sugar content 66.56 % w w-1, sucrose content 1.50 % w w-1, acidity 113.05 NaOH kg-1, water insoluble matter content 0.018 % w w-1, and ash content 0.26 % w w-1. It is concluded that the quality variables for honey samples that met the quality requirements were odor and taste, HMF, reducing sugar, sucrose, water insoluble matter, and ash. Meanwhile, those that do not meet the quality requirements are the activity of the attached enzyme, water content and acidity.

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“…To find out the reducing sugar content, Luff Schoorl method was engaged [14,15]. A total of 2 g honey in a 250 mL pyrex flask was diluted with aquadest to the volume.…”

Section: Reducing Sugar Contentmentioning

confidence: 99%