Physicochemical and microbiological characteristics of honey obtained through sugar feeding of bees

This study was planned to characterize the physicochemical and antioxidant properties, and microbiological quality of honey obtained from the sandbar pumpkin field. In this study, four sugar supplemented and one control (without sugar fed) honey sample was used. Results revealed that all samples exh...

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Veröffentlicht in:	Journal of food science and technology 2019-04, Vol.56 (4), p.2267-2277
Hauptverfasser:	Kamal, Md. Mostafa, Rashid, Md. Harun Ur, Mondal, Shakti Chandra, El Taj, Hasan Fuad, Jung, Chuleui
Format:	Artikel
Sprache:	eng
Schlagworte:	Absenteeism Acidity amylases Antioxidants Bees Buttresses Chemistry Chemistry and Materials Science Chemistry/Food Science color Electrical conductivity Electrical resistivity Fermentation flavonoids Food Science Freshness Fructose glucose Honey microbiological quality Microorganisms Moisture content Nutrition Original Original Article Phenols plate count principal component analysis Principal components analysis Proline pumpkins Sand bars Sucrose Sugar Water content Yeasts
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Beschreibung
Zusammenfassung:	This study was planned to characterize the physicochemical and antioxidant properties, and microbiological quality of honey obtained from the sandbar pumpkin field. In this study, four sugar supplemented and one control (without sugar fed) honey sample was used. Results revealed that all samples exhibited appropriate maturity considering their low moisture content (~ 19%) and high total solids (~ 80%) and TSS (~ 79%). Total acidity (
ISSN:	0022-1155 0975-8402
DOI:	10.1007/s13197-019-03714-9