Rheology and botanical origin of Ethiopian monofloral honey

Belay, Abera; Haki, Gulelat Desse; Birringer, Marc; Borck, H.; Addi, Admasu; Baye, Kaleab; Melaku, Samuel

doi:10.1016/j.lwt.2016.09.021

Cited by 37 publications

(37 citation statements)

References 28 publications

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“…For rapeseed honey, which contained 18% moisture Juszczak and Fortuna (2006) reported a decrease in viscosity from 20.9 to 1.8 Pa s with temperature increases from 20 to 40°C. In addition, the presented viscosity results are comparable with those obtained by Dobre et al (2012) at 10-40°C, Tavakolipour and Kalbasi (2009) at 20-30°C, Belay et al (2017) at 30-40°C, Yanniotis et al (2006) at 25-45°C, and Oroian (2013) at 20-50°C for different honey types. In contrast, Indian honeys exhibited lower viscosity values at 20°C (between 4.93 and 23.00 Pa s) and 30°C (between 1.31 and 5.15 Pa s) (Saravana Kumar and Mandal, 2009) compared to the present results and those cited above.…”

Section: Resultssupporting

confidence: 84%

“…The greatest diversity in viscosity was observed for the samples measured at 20°C, whereas at higher temperatures, the variability became gradually smaller, and the lowest values were observed at 50°C. Similarly, Belay et al (2017) studied nine Ethiopian monofloral honeys and observed the highest viscosity variability at 25°C. The measurement results in a dynamic rheological test of liquid honeys are similar to the rotational measurements.…”

Section: Resultsmentioning

confidence: 97%

“…The influence of temperature and chemical composition on the parameters of the texture profile analysis (TPA) of honey was previously evaluated by Oroian et al (2016). Furthermore, over the past 10 years consumers have expressed a preference for more monofloral honeys than polyfloral ones, which are much cheaper than single floral honeys (Belay et al, 2017;Oroian et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Texture characteristics of raw rapeseed honey after storage at room temperature or freezing and heating up to 50°C

Florek¹,

Kędzierska‐Matysek²,

Teter³

et al. 2020

Int. Agrophys.

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The effects of storing honey for 18 months at room temperature or in a freezer as well as the impact of heating it to different temperatures (30, 40 and 50°C) were studied. The rheological parameters of fresh rapeseed honey were compared to those of the non-stored and unheated samples (control). The storage temperature significantly influenced the rheological behaviour of the honey (except adhesiveness). Higher values of all textural parameters were found in frozen honey in comparison with control and room temperature samples. However, in comparison with the control samples, higher values (around twice) of the dynamic viscosity, firmness, work and adhesive force were produced by honey stored at room temperature. Thermal treatment of the honey heated at 30, 40 and 50°C influenced a continuous decrease in all of the textural properties (with the exception of the cohesive force) compared to the control samples (20°C). The average change in the texture-temperature coefficient for dynamic viscosity, firmness, work, adhesiveness and adhesive force from 20 to 50°C was similar (between 6.62 and 4.09%). Significant, very close and positive Spearmen's rank correlations (0.894 ≤ r S ≤ 0.987) were observed for dynamic viscosity, firmness, work, adhesiveness and adhesive force. Lower correlations (0.524 ≤ r S ≤ 0.684) were found between the cohesive force and all of the other textural properties. K e y w o r d s : rapeseed honey, storage, temperature, rheology, texture

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Section: Resultssupporting

confidence: 84%

Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Texture characteristics of raw rapeseed honey after storage at room temperature or freezing and heating up to 50°C

Florek¹,

Kędzierska‐Matysek²,

Teter³

et al. 2020

Int. Agrophys.

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“…. The Newtonian behaviour can be observed for most honey (Yanniotis et al ., ; Karaman et al ., ; Oroian et al ., ; Escriche et al ., , ; Belay et al ., ). Treatment temperature and magnetic field strength influenced the relationship constant (slope of the graph).…”

Section: Resultsmentioning

confidence: 97%

Improvement of rheological and physicochemical properties of longan honey by non‐thermal magnetic technique

Sakdatorn

Thavarungkul

Srisukhumbowornchai

et al. 2018

Int J of Food Sci Tech

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Summary A non‐thermal technology using magnetic field (MF) can improve flowability of honey while maintaining its physicochemical quality. Effects of MF treatment on rheological and physicochemical properties of longan honey exposed to MF for 2 h at 15 °C and 28 °C were investigated and compared with those of non‐MF samples. Increasing MF strength at 28 °C caused a reduction in firmness (P ≤ 0.05), but not in consistency, index of viscosity and cohesiveness. The effects at 15 °C were greater. Newtonian behaviour was observed for all samples. Shear stress and viscosity were significantly reduced with increasing MF strength at 15 °C (P ≤ 0.05), but less at 28 °C. pH was also decreased. Total soluble solids content was increased at both temperatures (P ≤ 0.05). Colour index was not significantly affected by MF, whereas optical density was slightly increased at high MF strengths (P > 0.05). L* values for the MF treated samples were increased (P ≤ 0.05), giving lighter and more pleasant colour to the honey. MF treatment improved overall qualities of honey.

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“…Determination of parameters such as ash content, electrical conductivity, pH, color [9][10] and near infrared spectra [11][12] can be a good way to estimate the origin of honey and also for tracing quality [13] [14]. Rheological properties of honey may also depend on the floral source [15]. The measurement of the total polyphenol content (TPC) is also a well-known method for the determination of floral or geographical origin of honey [9] [16].…”

Section: Introductionmentioning

confidence: 99%

Classification models of hungarian honey samples based on analytical and physical characteristics

Kaszab¹,

Bodor²,

Kovács³

et al. 2017

HAE

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As one of the most often used natural sweeteners, honey has recently been reconsidered and more commonly used. Although Hungary is one of the main honey exporter countries, data referring to Hungarian honeys is very limited. Our aim was to investigate the analytical, physical and rheological properties of different honey samples and use these attributes to identify their geographical and botanical origin. Our results show the application of colorimetry, analytical and rheological measurements might be a promising combination of affordable methods for authentication of honey origin, however, further experiments are proposed to build up a robust database.

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Rheology and botanical origin of Ethiopian monofloral honey

Cited by 37 publications

References 28 publications

Texture characteristics of raw rapeseed honey after storage at room temperature or freezing and heating up to 50°C

Texture characteristics of raw rapeseed honey after storage at room temperature or freezing and heating up to 50°C

Improvement of rheological and physicochemical properties of longan honey by non‐thermal magnetic technique

Classification models of hungarian honey samples based on analytical and physical characteristics

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