• Title, Summary, Keyword: Sugar-honey

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Quality Characteristics of Various Honeys from Different Sources (밀원을 달리한 다양한 꿀의 품질 특성)

  • Jung, Mi-Ea;Lee, Si-Kyung
    • Food Science of Animal Resources
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    • v.28 no.3
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    • pp.263-268
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    • 2008
  • This study was carried out to investigate the quality characteristics of various honeys originating from different sources, and to identify factors potentially useful for distinguishing the honey sources. The sugar composition, moisture content and total acidity of twenty six honey samples were analyzed. The moisture contents were lowest in honeys from Acacia and were not greatly different with regard to honey sources. Fructose content was highest, followed by glucose, sucrose and maltose in all kinds of honey. Sugar composition did not show any reliable criterion useful for identifying the sources of honey samples. The fructose/glucose ratio did not differ among samples, however the ratios in honeys from Acacia and Chestnut were higher than honey from poly floral sources. The total acidity of honeys ranged 10.30-12.45 meq/kg regard-less of the source, thus acidity is not a useful criterion for identifying the honey source.

Fermentation Characteristics of Honey Wine by Saccharomyces bayanus (Saccharomyces bayanus를 이용한 벌꿀 발효주의 양조 특성)

  • Jung, Soon-Teck;Rhim, Jong-Whan;Kim, Dong-Han
    • Korean Journal of Food Science and Technology
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    • v.31 no.4
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    • pp.1044-1049
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    • 1999
  • Fermentation characteristics for the production of honey wine (mead and melomel) was investigated. Among the yeast strains tested, Saccharomyces bayanus showed higher alcohol production and better fermentability than the other strains at low temperature. Optimum pH and temperature for the production of honey wine by Saccharomyces bayanus were pH 4.0 and $20^{\circ}C$, respectively, and optimum soluble solid content of diluted honey solution for the fermentation was between 24 and $27^{\circ}Brix$. Total acidity and pH of honey wine (mead) did not change considerably during the whole period of fermentation, but those of Tangerine and Japanese apricot honey wine (melomel) changed during the fermentation. As the fermentation progressed, reducing sugar decreased continuously until the late period of fermentation, while alcohol content increased continuously during the same period. After fermentation of 21 days, honey wine consisted of about $8.5{\sim}9.1^{\circ}Brix$ of soluble solid, $1.90{\sim}2.32%$ of reducing sugar with the conversion rate of $90{\sim}92%$. After 21 days of fermentation, alcohol contents of mead fermented with polyflower and acasia flower were 13.3 and 13.7%, respectively. Final alcohol content was not affected significantly by the source of honey. While pH of the osmotically extracted fruit honey juice decreased rapidly to pH $2.92{\sim}2.97$ after 13 days of fermentation, total titratable acidity of Tangerine and Japanese apricot honey wine were 0.30 and 0.53%, respectively. After 13 days of fermentation, reducing sugar of fruit honey wines were reduced to $2.03{\sim}2.87%$, alcohol content were reached up to 13.1 and 12.5% for Tangerine and Japanese apricot honey wine, respectively. Generally, honey extracted fruit juices were fermented more efficiently than diluted honey juice.

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Gross Chemical Analysis for Honey and Pollen Load (봉밀(蜂蜜) 및 화분하(花粉荷)의 순도시험(純度試驗)과 성분조사(成分調査))

  • Suk, Kuy-Duk;Kim, Mi-Kyung
    • Korean Journal of Pharmacognosy
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    • v.14 no.4
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    • pp.197-200
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    • 1983
  • This study is concerned with quality and analysis of nutritive value of commercially available honey and pollen load. Of thirteen kind of commercially available honeys, acid levels were less than KP IV standard. Color reaction for ammonia, resorcine and varium chloride was negative and trace of starch and dextrine was not detected. There were no extraneous materials in honey samples. Specific gravity of sample was slightly higher than KP IV standard. Total ash lied between 0.01 and 0.15% of honey weight which was less than KP IV standard, except 0.56% of Castanea Honey. Studies on mineral compositions (AAS) for honeys and pollen loads showed that $Na^+,\;K^+,\;Ca^{2+},\;Fe^{2+}\;Cu^{2+}\;and\;CO^{2+}$ were the most commonly occuring minerals. Pollen loads showed higher levels of mineral contents than honeys. Castanea Honey revealed rich in minerals. $Cd^{2+}\;and\;Pb^{2+}$ were found relatively higher level in Robinia Honey. Reducing sugar level showed $60{\sim}70$ in honeys and $25{\sim}30$ in pollen loads. Non reducing sugar varied between 2 to 7% in pollen loads.

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Chemometric Aspects and Determination of Sugar Composition of Honey by HPLC (HPLC에 의한 꿀 중의 당조성 분석과 화학계량학적 고찰)

  • Yoon, Jung-Hyeon;Bae, Sun-Young;Kim, Kun;Lee, Dong-Sun
    • Analytical Science and Technology
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    • v.10 no.5
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    • pp.362-369
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    • 1997
  • Chemometric technique was applied to the sugar composition in five honeys of known botanical or geographical origin following HPLC. Fructose and glucose were predominant carbohydrates in honeys, and small amount of sucrose was also detected in one sample. Sugar contents in honeys samples were compared by the geographical or botanical origin. Fructose/glucose ratio ranged from 0.99 to 1.55 was obtained and these results are in good agreement with the ratio of literature. The plot of principal components analysis(PCA) showed that different honey samples grouped into distinct cluster by the geographical or botanical origin. Increasing the first or second principal component score, higher amount of sugar or less fructose/glucose ratio was observed in PCA plot. Chemometric approach was very useful to provide pattern recognition of sugar profile or quality indices of honey sample and to detect adulteration.

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Texture Characteristics of Seokibyung as affected by ingredients (석이병의 재료배합비에 따른 Texture특성)

  • 황미경;이효지
    • Korean journal of food and cookery science
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    • v.9 no.3
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    • pp.198-203
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    • 1993
  • The objective of this study was to evaluate the effect the Seokibyung, when the ingrdients were changed in a variety aspects ; the amount of Seoki flour to rice flour, and several kinds of sweeteners such as sugar, honey and syrup and condition of water. The evaluation of these result were as followings ; 1. According to sensory evaluation, the, flavor, grain, softness, moistness, chewiness, sweetness, overalquality of Seokibyung were the most excellent the mixture of 60g sugar, 280g rice flour, 70g glutious rice flour and 10.5g seoki flour mixed in 90$m\ell$ boiled water. 2. According to Instron evaluation that the higer level resulted to the left to the right treatment that Hardness : syrup, honey, sugar Cohesiveness : honey, syrup, sugar, Adhesiveness : syrup, honey, sugar Gumminess : honey, syrup, sugar Springness : honey, sugar, syrup, Chewiness : honey, syrup, sugar. there was no significant difference among the three treatment groups in each experimental group. 3. The Color & color difference evaluation_that Overall color difference was sugar, honey, syrup in turn. 4. percentages of moisture of honey-added, sugar-added and syrup-added Seokibyung were 42.49%, 41.45% and 36.73% respectively.

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Sensory and mechanical characteristics of Seosokbyung by Different ratio of Ingredient (서속병의 재료배합비에 따른 관능적, 텍스쳐 특성)

  • 백구슬;이효지
    • Korean journal of food and cookery science
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    • v.17 no.3
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    • pp.255-268
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    • 2001
  • This study aimed for exploring the best recipe of Seosokbyung with different ingredient ratios of glutinous millet flour, sugar, and water added to rice flour. The most desirable recipe was determined by sensory evaluation and mechanical test for measuring texture, moisture content and colorimetry. The best score for each sensory item was obtained in the following condition: Color-245g(70%) of glutinous millet flour, 50g of sugar with 10$m\ell$ of water in 105g of rice flour. Flavor-l75g(50%) of glutinous millet flour with a 80$m\ell$of honey in 175g of rice flour. Graininess and Moistness-245g(70%) of glutinous millet flour with 70$m\ell$ of honey in 105g of rice flour. Chewiness-2I0g(60%) of glutinous millet flour, 60g of sugar with 20$m\ell$ of water in 140g of rice flour. Sweetness-l75g (50%) of glutinous millet flour 7g of sugar with 25$m\ell$ of water in 175g of rice flour. As a result of mechanical examination, the best score for springiness, cohesiveness, chewiness, gumminess, adhesiveness was obtained in the recipe of 175g (50%) of glutinous millet flour with 80$m\ell$ of sugar in 175g of rice flour, and that for hardness in the one of 245g (70%) of glutinous millet flour with 70$m\ell$ of honey in rice flour As the less amount of glutinous millet flour was added, the scores for springiness, cohesiveness, chewiness, gumminess and adhesiveness were increased, and the addition of honey gave higher scores than sugar or oligosaccharide(P<0.05) The best recipe of Seosokbyung was 140g of rice flour, 2 l0g of glutinous millet flour, 60g of sugar, 20$m\ell$ of water and 3.5g of salt. The moisture contents of rice flour and glutinous millet flour were 31.6% and 13.3%, respectively. The content of moisture in the best recipe of the Seosokbyung is approximately 36.101%. The moisture content higher than 36% gave better sensory scores in chewiness and moistness. As a result of colorimetry, the most bright ‘L’value(Lightness) was obtained from 175g of rice flour mixed with 175g (50%) of glutinous millet flour, 70g of sugar and 25$m\ell$ of water. The highest ‘a’ value(Redness) was gained from 175g of rice flour mixed with 175g (50%) of glutinous millet flour and 80$m\ell$ of honey. The best ‘b’ value(Yellowness) was obtained from 140g of rice flour, 210g (60% of rice flour) of glutinous millet flour, 60g of sugar and 20$m\ell$ of water.

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Free Amino Acid, SUgar and Enzyme Activity of Honey Harvested in Kangwon Area (강원도산 잡화 벌꿀의 아미노산, 당류 및 효소활성)

  • 김복남;김택제;최홍식
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.23 no.4
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    • pp.680-685
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    • 1994
  • Total nitrogen content, proline, free amino acids, sugars, invertase and diastase activities in native bee-honey (NBH) and foregin bee-honey (FBH) harvested from our different areas of Kangwon , Korea were determined. The total nitrogen contents of NBH and FBH were 0.077$\pm$0.033mg% and 0.055$\pm$0.022mg%, respectively. Proline content in NBH was 42$\pm$10mg% and waqs found to be much lower than that in FHB. Phenylalanine and proline were major free amino acids both in NBH and FBH . The content of total free amino acid in FBH were twice as much as that in NBH , however isomaltose content in NBH were almost two times more than that in FBH. Other sugars including fructose, glucos , sucrose and maltose were also analyzed. No differences were found between NBH and FBH in invertase activities, but comparing to these of FBH ,lower values of diastase activity in NBH were observed.

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The Comparative Studies of Enzyme Activity, Pollen Number and Sugars in Honey (시판(市販)꿀의 효소력(酵素力) 화분수(花粉數) 및 당(糖)의 조사비교(調査比較))

  • Joo, Hyun-Kyu;Kwun, Woo-Kun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.11 no.2
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    • pp.1-6
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    • 1982
  • The constituents of sugar, enzyme activity and number of pollens in standard honey (gathered from my own honey comb.) and commercial ones collected from local markets) were determined to know the difference between above two kinds of honey. The results obtained were as follows. 1. The constitution of saccharides in commercial honey was higher at 1% than the standard one. The average content showed 45% of fructose,41% of glucose, 3% of dextrin and 2% of sucrose. 2. Pollen contained in honey were mainly composed of oval and globe shape. The nunlber of pollen contained in standard honey was five times more than that in commercial ones .3. ${\alpha}-amylase$, ${\beta}-amylase$ and protease activity of standard honey were greated 5,2,2 times respectively comparing with that of commercial one, and acid protease activity with each sample was higher than the neutral.

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Development of Economical Artificial Diets for Greater Wax Moth, Galleria mellonella (L.) (꿀벌부채명나방[Galleria mellonella (L.)] 사육을 위한 경제적 인공사료 개발)

  • Lee, Seung-Wook;Lee, Dong-Woon;Choo, Ho-Yul
    • Korean journal of applied entomology
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    • v.46 no.3
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    • pp.385-392
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    • 2007
  • This research was carried out to develop economical artificial diets of the greater wax moth, Galleria mellonella (L.). Diets were mixed with malt or sugar instead of whole honey for cheaper ones. fecundity, developmental period, pupation rate, emergence rate and adult longevity of G. mellonella depending on diet were examined. The head width and length of larvae were not significantly different among diets tested. However, the weight of larva was the heaviest, 255.5 mg, at 1/2 honey + 1/2 malt diet and lightest, 144.3 mg, at sugar diet. The weight of pupa was also the heaviest at 1/2 honey + 1/2 malt representing 196.7 mg. Larval period was the shortest at honey diet as 30.9 days but the longest at sugar diet as 36.5 days. Pupation and emergence rates were over 79.3% at all diets. The longevity of mated females was ranged from 6.3 to 8.0 days and those of mated males ranged from 7.9 to 11.2 days. The highest number of eggs, 1269, was obtained at sugar diet. Artificial diets replaced by rice bran, malt, and sucrose reduced costs compared with wheat bran plus honey diet. The cost of rice bran was only 10% of wheat bran. Honey was much more expensive than malt and sugar, that is 6 and 13 times, respectively.

Texture Chracteristics of Seoktanbyung as Affected by Ingredients (석탄병의 재료배합비에 따른 Texture 특성)

  • Cha, Gyung-Hee;Lee, Hyo-Gee
    • Korean journal of food and cookery science
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    • v.8 no.2
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    • pp.65-71
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    • 1992
  • The objective of this study was to evaluate the effect of the Seoktanbyung, when the ingredients were changed in a variety aspects; the amount of sweetpersimon flour to rice flour, and the amont of water and several kinds of sweeteners as sugar, syrup and honey. The evaluation of these resul were as followings: 1. The standard recipes of Segktanbyung were that the ratio of 30% of sweetpersimon flour was added to ingredients for it. In case of group of sugar added, 30 g of sugar and 90 ml of water were added, in case of group of syrup added, 40 ml of syrup and 60 ml of water, and in cage of group of honey added, 40 ml of honey and 60 ml of water were added. 2. According to the sensory evaluation, the color, flavor, softness, overall quality of Seoktanbyung were the most excellent the ratio of sweetpersimon flour 30%. The grain was gradually coarsen accrording to incremont of sweetpersimon flour added, but chewiness was gradually diminished. The moistness increase according to increment of sweeteners, sweetness was felt heavily according to gradual increment of sweetpersimon flour and sweeteners. 3. According to Instron evaluation, the hardness, gumminess, adhesiveness and chewiness of Seoktanbyung were shown to significant differences, however, the cohesiveness and springiness of it were not shown to significant differences. 4. The evaluation of colors which were shown that as more sweetpersimon flour was added, lightness was diminished, and ${\Delta}E$ which represents total difference in colors was incresed. 5. The content of moisture in Seoktanbyung is such as; 42.96% in sugar added, 38.73% in syrup added, 37.43% in honey added.

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