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PHYSICOCHEMICAL PARAMETERS OF WINTER SAVORY (Satureja montana L.) HONEY

Ljiljana Primorac ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, Osijek, Croatia
Ivana Flanjak ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, Osijek, Croatia
Daniela Kenjerić ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, Osijek, Croatia
Dragan Bubalo ; Faculty of Agriculture, Zagreb, Croatia
Ivana Novak ; Institute for Medical Research and Occupational Health, Zagreb, Croatia

Sažetak

The aim of this work was to determine physicochemical parameters of
winter savory (Satureja montana L.) honey produced in the Adriatic part of Croatia. Honey samples were collected from several production seasons and following physicochemical parameters were determined: water content, electrical conductivity, pH value, free acidity, sugar content, diastase activity and HMF content. The results of electrical conductivity (0.155 - 0.456 mS/cm), free acidity (16.1 - 35.8 mEq/kg) and diastase activity (16.3 - 45.8) varied in a wide range. Fructose/glucose and glucose/water ratios indicate moderate
crystallisation rate of the honey.

Ključne riječi

winter savory honey; Adriatic Croatia; physicochemical parameters

Hrčak ID:

124887

URI

https://hrcak.srce.hr/124887

Datum izdavanja:

7.7.2014.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.306 *