Effect of microwave heating on hydroxymethylfurfural formation and browning in Helianthus annuus and Eucalyptus lanceolatus honey

Authors
Citation
Pk. Bath et N. Singh, Effect of microwave heating on hydroxymethylfurfural formation and browning in Helianthus annuus and Eucalyptus lanceolatus honey, J FD SCI M, 38(4), 2001, pp. 366-368
Citations number
15
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
4
Year of publication
2001
Pages
366 - 368
Database
ISI
SICI code
0022-1155(200107/08)38:4<366:EOMHOH>2.0.ZU;2-C
Abstract
The effect of microwave heating on Hydroxymethylfurfural (HMF) formation an d colour development, measured as absorbance in Helianthus annuus and Eucal yptus lanceolatus was studied using regression analysis. Formation of HMF a nd absorbance increased with the increase in microwave power levels and dur ation of heating. However, microwave power levels showed a greater effect. Both the honey types differed significantly with respect to HMF formation a nd absorbance under similar microwave heating conditions. Helianthus annuus showed higher HMF formation and absorbance value as compared to Eucalyptus lanceolatus under similar microwave heating conditions. The regression mod els for HMF formation and absorbance were significant at p<0.00 level and s howed R-2 values in the range of 91.5-94.4%. The models developed can be us ed as a tool to predict changes in colour and HMF content of honey during m icrowave heating.