composition, rheological and thermal properties of Tajonal (Viguiera dentata) Mexican honey

Samples of Tajonal honey (Viguiera dentata) from Yucatan, Mexico with different moisture contents were studied for their physicochemical, crystallization, rheological, and thermal characteristics. The presence of crystals changed the flow behavior from Newtonian to non-Newtonian. A characteristic glass transition temperature (Tg') was found for each sample, and it was observed to be dependent of the initial moisture content but independent of the storage period. The temperature and latent heat of fusion were not affected by the crystallization phenomenon, while both the moisture content and the glucose/water ratio were useful indexes for crystal growth in honey. Crystallization process can be controlled by harvesting the product with higher moisture contents without exceeding the limits established by international regulations.