Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/45549
Title: Contribution to the quality evaluation and the water activity prediction of La Palma Island honey
Authors: Sanjuán Velázquez, Esther 
Estupiñan, S.
Millán Larriva, Rafael 
Castelo, M.
Penedo Padrón, Juan Carlos 
Cardona, A.
UNESCO Clasification: 3309 Tecnología de los alimentos
Keywords: Quality evaluation
Water activity prediction
Honey
Stingless Bees
Hydroxymethylfurfural
Issue Date: 1997
Publisher: 0146-9428
Journal: Journal of Food Quality 
Abstract: The quality of 13 home-produced samples of honey from La Palma Island (Canary Islands, Spain) was evaluated. The samples exhibited adequate maturity as shown by the moisture mean content (174%). The mean pH was 3.89. The mean total ash content was 0.17% (0.06-0.46%) and the mean electrical conductivity was 4.88 10(4)s/cm, ranging from 2.86 10(4)s/cm to 7.32 10(4)s/cm. Both are typical values for floral honeys. Since the hydroxymethylfurfural content was low and the diastase activity value was high, a good freshness grade was evident. All samples displayed a water activity (aw) within a narrow range of values (0.570-0.622). Finally, we have obtained an equation for predicting the water activity, which takes the form Awc = 0.35732 + 0.01349 moisture/100 g of honey with a R-2 coefficient of 0.6541. This model allows the prediction of the water activity for La Palma Island honey in a reasonable, direct and simple way.
URI: http://hdl.handle.net/10553/45549
ISSN: 0146-9428
DOI: 10.1111/j.1745-4557.1997.tb00466.x
Source: Journal of Food Quality [ISSN 0146-9428], v. 20, p. 225-234
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