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INFLUENCE OF DIFFERENT ADULTERATION AGENTS (GLUCOSE, FRUCTOSE, INVERTED SUGAR, HYDROLYSED SYRUP AND MALT WORT SYRUPS) ON HONEY TEXTURAL PROPERTIES
Abstract
The aim of this study is to evaluate the influence of adulteration agents (glucose, fructose, inverted sugar, and hydrolysed inulin syrup and malt wort) addition into honey on texture parameters (viscosity, hardness, adhesion, springiness, cohesiveness, chewiness and gumminess). For this purpose, 5 honey samples of different botanical origins (acacia, honeydew, polyfloral, sunflower and tilia) has been adulterated with different percentages 0, 5%, 10%, 20%, 30%, 40% and 50% respectively with glucose, fructose, inverted sugar, hydrolysed inulin syrup and malt wort syrups. The chemical and texture parameters have been submitted to principal component analysis (PCA). In the case of acacia sample there can be observed a clear difference between the samples adulterated with fructose, malt wort and glucose; the malt wort addition increased hardness, viscosity, gumminess and chewiness, the glucose increased cohesiveness and the fructose increased springiness of the adulterated samples respectively.
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