66. Changes in HMF content and diastase activity in honey after heating treatment

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Muhammad Sajid Tahira Yasmin Farkhanda Asad, Samina Qamer


Like any other food items which are placed for sale, honey is one of them; therefore, its freshness is a matter of concern. Beekeepers usually use heat crystallized honey to make it more captivating to consumers. In this process honey is heated to degrade fructose to hydroxymethylfurfural (HMF). Heating also deactivate daistase enzyme in honey. This research is focused on enzyme degradation and estimation of changes in HMF content of honey (multi-floral & acacia) due to thermal treatment performed at 4°C, 25°C, 35°C, 45˚C and 55˚C temperatures for 4 and 8 hours. Both these quality parameters are one of the important indicators for freshness, storage and proper heating of honey. The samples of Multi-floral honey were collected from beekeepers of distinct areas of Punjab. Results were subjected to Statistical analysis. It was found that except 4°C and 25°C, the other temperatures caused rising of HMF content and lowering in diastase activity with different ratio depending upon duration of heating time.

Keywords: Diastase activity; European bee; Pakistani honey; Thermal treatment


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