Salama, A. (2007). EFFECT OF SOME NATURAL ADDITIVES SUPPLEMENTED TO SUGAR SYRUP OF HONEYBEE ON CHEMICAL COMPOSITION AND NUTRITIONAL VALUES OF PRODUCED HONEY. Journal of Food and Dairy Sciences, 32(7), 5379-5389. doi: 10.21608/jfds.2007.204322
A. A. Salama. "EFFECT OF SOME NATURAL ADDITIVES SUPPLEMENTED TO SUGAR SYRUP OF HONEYBEE ON CHEMICAL COMPOSITION AND NUTRITIONAL VALUES OF PRODUCED HONEY". Journal of Food and Dairy Sciences, 32, 7, 2007, 5379-5389. doi: 10.21608/jfds.2007.204322
Salama, A. (2007). 'EFFECT OF SOME NATURAL ADDITIVES SUPPLEMENTED TO SUGAR SYRUP OF HONEYBEE ON CHEMICAL COMPOSITION AND NUTRITIONAL VALUES OF PRODUCED HONEY', Journal of Food and Dairy Sciences, 32(7), pp. 5379-5389. doi: 10.21608/jfds.2007.204322
Salama, A. EFFECT OF SOME NATURAL ADDITIVES SUPPLEMENTED TO SUGAR SYRUP OF HONEYBEE ON CHEMICAL COMPOSITION AND NUTRITIONAL VALUES OF PRODUCED HONEY. Journal of Food and Dairy Sciences, 2007; 32(7): 5379-5389. doi: 10.21608/jfds.2007.204322
EFFECT OF SOME NATURAL ADDITIVES SUPPLEMENTED TO SUGAR SYRUP OF HONEYBEE ON CHEMICAL COMPOSITION AND NUTRITIONAL VALUES OF PRODUCED HONEY
Food Technology Dept., Fac. of Agric., Kafr El-Sheikh Univ. Egypt.
Abstract
The present investigation was aimed to study the effect of some natural additives (yeast, soybean flour and milk whey) to sugar syrup of honeybee on chemical composition, nutritional values and orgaroleptic properties of produced honeys comparing with clover honey (control). The results indicated that; Soybean flour honey contained the lowest percentage of moisture (13.82%) comparable with the other produced honeys. Control honey contained the highest moisture content (14.84%). The total soluble solids (T.S.S.) of all tested honey were present in high percentage. Soybean flour honey contained the highest percentage of T.S.S. (86.18%) followed by milk whey honey (85.71%). Control honey contained the lowest T.S.S. (85.16%). Total carbohydrates play the main role in the characteristics of all types of produced honey. Milk whey honey contained the highest value of total carbohydrates (83.90%) followed by soybean flour honey (83.54%), while control honey contained the lowest levels of total carbohydrates (83.18%).
Yeast honey showed the lowest level of pH value (3.90) because it contain more levels of free acid, lactone and total acidity than that of other produced honeys. Fructose and glucose are the main sugars present in all analyzed honeys. Yeast honey contained the highest percentage of fructose (40.20%), followed by milk whey honey (39.40%) than these of soybean flour honey 38.50% and control honey (38.10%). Soybean flour and control honeys seem to be more prone to granulate which contain slightly low amount of fructose/glucose. All produced honeys contained an excellent fructose/glucose ratios, especially yeast and milk whey honeys.
Honeys are good source of minerals. Yeast and milk whey honeys contained the highest amounts of K, Ca, Mg, Na and Fe.
The nutritional value of produced clover honeys were high because it contain noticeable amount of indispensable amino acids such as isoleucine, leucine, valine, lysine and theronine and contain dispensable amino acids such as proline, aspartic, glutamic and serine comparing with control honey. The results revealed that yeast and milk whey honeys had the best organoleptic qualities and accepted more by the paneltists comparing with soybean flour and control honeys.
Finally, the natural additives supplemented to sugar syrup as feeding of honeybee lead to improve the all properties and quality of produced honeys.
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