Open Access. Powered by Scholars. Published by Universities.®

Life Sciences Commons

Open Access. Powered by Scholars. Published by Universities.®

PDF

Food Science

Food Science Theses

Ghaf

Articles 1 - 1 of 1

Full-Text Articles in Life Sciences

Physicochemical Characteristics Of Mono Floral Emirati Honey., Maryam Mohammed Alyammahi Apr 2018

Physicochemical Characteristics Of Mono Floral Emirati Honey., Maryam Mohammed Alyammahi

Food Science Theses

Honey is a sugar solution used as a food and as a food ingredient. According to Codex standards, honey from different floral sources is regulated by its content of sugar (>60 %), moisture (<20 %), acidity (<50 meq/kg), and hydroxymethylfurfural (<40 mg/kg) and (80 mg/kg) of honey of declared origin from countries or regions with tropical ambient temperatures. The aim of this thesis was to study the physicochemical composition of four types of monofloral honeys collected in UAE: sider (Ziziphus spina-christi), samar (Acacia tortilis), ghaf (Prosopis juliflora), and neem (Azadirachta indica). Twelve pure honey samples (5 sider, 5 samar, 1 ghaf, and 1 neem) were tested for their main physicochemical parameters including sugar composition, moisture content, pH/free acidity, minerals, total phenolic compounds, hydroxymethylfurfural, texture, viscosity, and glass transition temperature. Results of all samples were found to fall within the accepted levels in the Codex honey standards ...