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

Abstract

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

Honey with added value – enriched with rutin and quercetin from Sophora flower

“…The mixtures were stored for 15, 40 and 90 days at temperatures of 4 • C (samples 6, 7, and 8, respectively) and at room temperature (23 ± 3 • C), (samples 9, 10, and 11, respectively). Temperatures of 4 • C in the refrigerator and at 23 ± 3 • C room temperature (Florek et al, 2020) are common honey storage temperatures. The extraction time interval of three months was chosen based on the traditional preparation of some products from medicinal plants and honey in Serbia (Vulić et al, 2015;Tucakov, 1984).…”