Changes in quality and bacterial profiles of Tualang and Kelulut honeys preserved by post‐harvest maturation
Shu Khang Yap,
Nyuk Ling Chin,
Keshavan Niranjan
et al.
Abstract:SummaryPost‐harvest maturation of two Malaysian honeys, the Tualang and Kelulut was studied by measuring changes in physicochemical and antioxidant properties, hydroxymethylfurfural (HMF) contents and bacterial profiles at room temperature of 23–26 °C. After maturation at the recommended period of 26 weeks, water activity of both honeys increased between 0.89% and 2.34% while free acidity increased between 2.05% and 2.24%. Results suggested the prominence of fermentation reactions in honey during post‐harvest… Show more
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