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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, inv...