KMID : 0380619840160010017
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Korean Journal of Food Science and Technology 1984 Volume.16 No. 1 p.17 ~ p.22
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Chemical Composition in Relation to Quality Evaluation of Korean Honey
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±è¸¸¿í/Kim, Man Wook
¼Û±âÁØ/ÃÖ¾ðÈ£/Á¤¿øö/Song, Ki Joon/Choi, Eon Ho/Chung, Won Chul
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Abstract
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Quality of five kinds of honey were evaluated. Honey had total soluble sugar above 96% on the dry weight and a little amount of protein. The mineral composition varied with the kinds of honey, but all tested honey showed the highest content of K and Na, and a considerable amount of Fe, Mg, Ca, Zn, and P. Free sugars were mainly composed of fructose and glucose. The fructose/glucose ratio of honey was 1.0-1.39. Buckwheat honey showed comparatively higher content of sucrose and maltose. All tested honey were analyzed to give pH 3.23-4.32, total acid 10.5-23.9 meq/§¸, hydroxymethylfurfural 0.58-21.31 §·/§¸, diastatic activity 13.95-36.59.
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