Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results
Küçük Resim Yok
Tarih
2014
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, revealing that the changes in the flow, viscoelastic and creep behavior of natural honey were clear and remarkable. Syrup addition decreased viscosity (?), storage (G') and loss modulus (G?) values of the control honey samples. Deformation represented by the compliance (J(t)) values was more prominent in the adulterated honey samples. In addition, HPLC-RID analysis was conducted to determine major sugar composition of the adulterated samples. Pearson's correlation test indicated that there were significant (P<0.05; 0.01) correlations between sugar composition and rheology parameters, ? (viscosity), K?, K* (intercepts for G? and complex modulus (G*), respectively) and ?0 (viscosity of Maxwell dashpot), suggesting that K', K?, K* and ?0 could be prominent indicators for presence of saccharose or fructose syrups added in natural honey within the studied concentration levels. These results suggested that use of steady, dynamic and creep analysis would be a novel and potential approach to detect honey adulteration by fructose and saccharose syrups. © 2014.
Açıklama
Anahtar Kelimeler
Adulteration, Honey, HPLC-RID, Rheology, Saccharose and fructose syrups, Correlation methods, Creep, Elasticity, Fructose, Rheology, Sugar (sucrose), Viscosity, Adulteration, Concentration levels, Honey, Honey adulteration, HPLC-RID, Rheological analysis, Saccharose and fructose syrups, Sugar composition, Food products, Rheology, Adulteration, Honey, HPLC-RID, Rheology, Saccharose and fructose syrups, Correlation methods, Creep, Elasticity, Fructose, Rheology, Sugar (sucrose), Viscosity, Adulteration, Concentration levels, Honey, Honey adulteration, HPLC-RID, Rheological analysis, Saccharose and fructose syrups, Sugar composition, Food products, Rheology
Kaynak
Food Research International
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
64
