Chemical composition and temperature influence on honey texture properties

Mircea Oroian; Sergiu Paduret; Sonia Amariei; Gheorghe Gutt

doi:10.1007/s13197-015-1958-1

Chemical composition and temperature influence on honey texture properties

J Food Sci Technol. 2016 Jan;53(1):431-40. doi: 10.1007/s13197-015-1958-1. Epub 2015 Aug 13.

Authors

Mircea Oroian¹, Sergiu Paduret¹, Sonia Amariei¹, Gheorghe Gutt¹

Affiliation

¹ Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania.

Abstract

The aim of this study is to evaluate the chemical composition and temperatures (20, 30, 40, 50 and 60 °C) influence on the honey texture parameters (hardness, viscosity, adhesion, cohesiveness, springiness, gumminess and chewiness). The honeys analyzed respect the European regulation in terms of moisture content and inverted sugar concentration. The texture parameters are influenced negatively by the moisture content, and positively by the °Brix concentration. The texture parameters modelling have been made using the artificial neural network and the polynomial model. The polynomial model predicted better the texture parameters than the artificial neural network.

Keywords: HMF; Honey; Modelling; Sugar composition; Texture; Water.