Table 3.
The effect of heating to 40–80 °C for 60 min on the chemical parameters of acacia honeys
| Unheated | 40 °C | 50 °C | 60 °C | 70 °C | 80 °C | |
|---|---|---|---|---|---|---|
| Diastase activity (DN) | 25.8 ± 0.3 | 25.4 ± 0.0 | 24.9 ± 0.1 | 24.6 ± 0.2 | 22.5 ± 0.1 | 20.7 ± 0.1 |
| HMF content (mg/kg) | 0.31 ± 0.01 | 0.29 ± 0.02 | 0.36 ± 0.05 | 4.45 ± 0.12 | 7.37 ± 0.26 | 10.2 ± 1.1 |
| Proline content (mg/kg) | 284 ± 3 | 280 ± 1 | 275 ± 1 | 272 ± 1 | 264 ± 1 | 253 ± 1 |
| TPC (mgGAE/100 g) | 20.5 ± 0.2 | 20.1 ± 0.8 | 18.8 ± 0.0 | 18.9 ± 0.2 | 17.8 ± 0.1 | 17.6 ± 0.6 |
| EC (µS/cm) | 224 ± 3 | 224 ± 4 | 219 ± 4 | 218 ± 2 | 219 ± 1 | 218 ± 3 |
| pH | 3.91 ± 0.01 | 3.99 ± 0.03 | 3.98 ± 0.03 | 4.02 ± 0.02 | 4.06 ± 0.03 | 3.96 ± 0.02 |
| Moisture (%) | 16.5 ± 0.1 | 16.5 ± 0.10 | 16.6 ± 0.1 | 16.6 ± 0.1 | 16.7 ± 0.2 | 16.6 ± 0.1 |
| Colour (mm) | 12.0 ± 0.2 | 15.7 ± 0.1 | 18.2 ± 0.3 | 20.3 ± 0.1 | 22.1 ± 0.2 | 23.8 ± 0.1 |