Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
Abstract
The purpose of this research was to assess the effect of temporary heating the quality characteristics of honey during storage. Honey samples obtain from Hatay were heated at 55, 60, 65?C for 6, 9, 15, 20, 30 minutes. Honey samples were left to room temperature (21?C) and stored this ambient temperature for 29 weeks to be assessed. The changes in the diastase activity, hydroxyl methylfurfural (HMF) content were observed. Heating treatment applied to honey did not effect on diastase number except the effect storage time. Also, HMF content of honey samples were affected significantly from storage time and heating.
How to cite this article:
Nuray Sahinler and Aziz Gul . Effectt of Heating and Storage on Honey Hydroxy Methylfurfural and Diastase Activity.
DOI: https://doi.org/10.36478/jftech.2005.152.157
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2005.152.157