Effect of Storage Condition on the Crystallization of Selected Malaysian Honeys
Honey is a sweet liquid food of high nutritional value and provides immense health benefits. It is highly concentrated with sugar containing mostly glucose and fructose which will crystallize over period of time. Crystallization of honey will affect its quality as well as the consumers’ acceptabil...
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| Main Authors: | , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2016
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| Subjects: | |
| Online Access: | http://eprints.unisza.edu.my/605/1/FH03-FBIM-18-12959.pdf http://eprints.unisza.edu.my/605/ |
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| Summary: | Honey is a sweet liquid food of high nutritional value and provides immense health benefits. It is highly
concentrated with sugar containing mostly glucose and fructose which will crystallize over period of time.
Crystallization of honey will affect its quality as well as the consumers’ acceptability. Storage condition is one
of the factors that influence the crystallization of honey. Different type of honey may need different storage
condition to retain the quality. This research was conducted with the aims to study the crystallization
behavior of the selected Malaysian honeysand to determine the storage condition that influence the formation
of crystal. The crystallizationof Malaysian honeys (Hutan, Kelulut, Acacia, Gelam) that stored at 25, 4and -
20oC for different storage times up to 180 days were analyzed by differential scanning calorimeter (DSC) and
sugar composition were analyzed using high performance liquid chromatography (HPLC). The results
showed that glucose composition in Hutan and Gelam honeys were 33.49% and 33.93% respectively. Both
Hutan and Gelam honeys crystallize at low temperature, but Hutan honey has the greatest crystals formation
at the storage temperature of 4oC even after only 14 days of storage. The enthalpy value for 25oC which
related to the amount of crystals present in honey was the lowest compared to other storage temperatures as
only small amount of crystals was formed at this temperature. Thus, this study suggests that the
crystallization behavior of Malaysian honeys is influenced by the storage condition and will be different for
each type of honey. |
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