Chemical and functional characteristics to detect sugar syrup adulteration in honey from different botanical origins

Chemical and functional characteristics to detect sugar syrup adulteration in honey from different botanical origins

The objective of this study was to detect the changes in physicochemical and functional properties of raw and processed divergent honey varieties after adulterating with different sugar syrups. Specifically, when 25% to 55% cane syrup was added to raw Acacia honey, the HMF content increased from 46....

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Bibliographic Details
Main Authors: Dilpreet Singh Brar, Gulzar Ahmad Nayik, Ashwani Kumar Aggarwal, Sawinder Kaur, Vikas Nanda, Sudhanshu Saxena, Satyendra Gautam, Seema Ramniwas, Teferi Damto Tolcha
Format: Article
Language:English
Published: Taylor & Francis Group 2023-09-01
Series:International Journal of Food Properties
Subjects:
Honey
Acacia
Ziziphus
Trifolium
Adulteration, botanical origin
Bioactive compounds
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2023.2218066
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https://www.tandfonline.com/doi/10.1080/10942912.2023.2218066

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