Journal of Food Processing & Technology

Rheological properties of few unifloral Indian honey

European Food Chemistry & Eating Disorder Congress

July 26-27, 2018 | Amsterdam, Netherlands

Manab B Bera, Sandeep Janghu and Vikas Nanda

Sant Longowal Institute of Engineering and Technology, India
Indian Institute of Food Processing Technology, India

Posters & Accepted Abstracts: J Food Process Techno

Abstract:

Honey is a natural food well known for nutritive value and is used as natural sweetener. India is one of the major honey exporting countries in the world. The present research refers to an investigation of the physico-chemical and rheological behaviors of four freshly harvested unprocessed unifloral honey samples collected from different plant sources Vis Sunflower (S), Eucalyptus (E), Mustard (M) and Prosopis (P). Floral sources of honey were confirmed by following melissopalynological method of pollen analysis. Rheological properties of the honey samples were done at varying levels of temperatures (10 to 50oC). Rheological data were fitted to the three different models (Arrhenius, Ostwald-de Waele Power law and Newtonian-I) and analyzed. A continuous fall in apparent viscosity (p<0.05) with the increase in temperature was observed for all the honey samples. Moreover, no significant changes (p>0.05) in apparent viscosity of honey was observed with the variation in shear rate, indicating their Newtonian behaviors. The moisture contents of the honey samples (S, E, M and P) were 13.6%, 17.2%, 15.5% and 16.1%, respectively and shown a significant effect (p<0.05) on the apparent viscosity with the change in temperature (10-50�C). The honey samples having higher moisture content exhibited greater decrease in their apparent viscosity. Power law was found to be the most suitable model (R2>99%) in explaining the rheological behaviors of honey following the variations in temperature when compared with Arrhenius and Newton-I, respectively. Physicochemical analysis of all honey samples showed great variations in composition because of difference in botanical environment and agro climatic diversity. This study showed that, rheology and colorimetric parameters may be used effectively to differentiate honey from different floral sources.

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