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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: Nurul Zaizuliana, R.A., Abd Jamil, Z., Norshazila, S., Zarinah, Z.
Format: Conference or Workshop Item
Language:English
Published: 2016
Subjects:
HD28 Management. Industrial Management
T Technology (General)
TA Engineering (General). Civil engineering (General)
Online Access:http://eprints.unisza.edu.my/605/1/FH03-FBIM-18-12959.pdf
http://eprints.unisza.edu.my/605/
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spelling my-unisza-ir.6052020-10-25T08:13:48Z http://eprints.unisza.edu.my/605/ Effect of Storage Condition on the Crystallization of Selected Malaysian Honeys Nurul Zaizuliana, R.A. Abd Jamil, Z. Norshazila, S. Zarinah, Z. HD28 Management. Industrial Management T Technology (General) TA Engineering (General). Civil engineering (General) 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. 2016 Conference or Workshop Item NonPeerReviewed text en http://eprints.unisza.edu.my/605/1/FH03-FBIM-18-12959.pdf Nurul Zaizuliana, R.A. and Abd Jamil, Z. and Norshazila, S. and Zarinah, Z. (2016) Effect of Storage Condition on the Crystallization of Selected Malaysian Honeys. In: International Conference Biotechnology Engineering, 25-27 July 2016, IIUM, Kuala Lumpur.
institution Universiti Sultan Zainal Abidin
building UNISZA Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sultan Zainal Abidin
content_source UNISZA Institutional Repository
url_provider https://eprints.unisza.edu.my/
language English
topic HD28 Management. Industrial Management
T Technology (General)
TA Engineering (General). Civil engineering (General)
spellingShingle HD28 Management. Industrial Management
T Technology (General)
TA Engineering (General). Civil engineering (General)
Nurul Zaizuliana, R.A.
Abd Jamil, Z.
Norshazila, S.
Zarinah, Z.
Effect of Storage Condition on the Crystallization of Selected Malaysian Honeys
description 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.
format Conference or Workshop Item
author Nurul Zaizuliana, R.A.
Abd Jamil, Z.
Norshazila, S.
Zarinah, Z.
author_facet Nurul Zaizuliana, R.A.
Abd Jamil, Z.
Norshazila, S.
Zarinah, Z.
author_sort Nurul Zaizuliana, R.A.
title Effect of Storage Condition on the Crystallization of Selected Malaysian Honeys
title_short Effect of Storage Condition on the Crystallization of Selected Malaysian Honeys
title_full Effect of Storage Condition on the Crystallization of Selected Malaysian Honeys
title_fullStr Effect of Storage Condition on the Crystallization of Selected Malaysian Honeys
title_full_unstemmed Effect of Storage Condition on the Crystallization of Selected Malaysian Honeys
title_sort effect of storage condition on the crystallization of selected malaysian honeys
publishDate 2016
url http://eprints.unisza.edu.my/605/1/FH03-FBIM-18-12959.pdf
http://eprints.unisza.edu.my/605/
_version_ 1683234903531978752
score 13.211869

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