. 2019 Mar 19;56(4):2267–2277. doi: 10.1007/s13197-019-03714-9

Table 1.

Physical properties of sugar fed honey

Samples^a	Moisture (%)	Total solids (%)	Total soluble solids (°Brix)	Ash (%)	Electrical conductivity (μS/cm)	pH	Acidity (meq/kg)
Honey-1	19.67 ± 0.21^a	80.33 ± 020^b	76.78 ± 0.23^d	0.35 ± 0.01^a	804.54 ± 1.89^a	4.59 ± 0.01^a	26.45 ± 0.21^d
Honey-2	19.37 ± 0.01^a	80.62 ± 0.01^b	78.11 ± 0.07^bc	0.31 ± 0.01^a	768.24 ± 3.42^b	4.12 ± 0.01^b	30.93 ± 0.21^c
Honey-3	19.40 ± 0.67^a	80.59 ± 0.67^b	77.93 ± 0.31^c	0.21 ± 0.01^c	671.88 ± 4.43^d	3.93 ± 0.01^c	24.32 ± 0.36^e
Honey-4	15.95 ± 0.15^b	84.04 ± 0.15^a	79.38 ± 0.10^a	0.26 ± 0.01^b	731.94 ± 0.87^c	3.69 ± 0.01^d	36.33 ± 0.25^b
Honey-5	17.01 ± 0.72^b	82.99 ± 0.72^a	78.77 ± 0.39^ab	0.17 ± 0.01^d	631.95 ± 0.87^e	3.66 ± 0.01^d	37.55 ± 0.21^a

All values are mean ± SEM of three replicates

Means followed by different lowercase letters in each column are significantly different among honey samples (P < 0.05)

^aSugar fed: Honey-1 (white sugar: water = 2:1), honey-2 (white sugar: water = 1.5:1), honey-3 (white sugar: water = 1:1), honey-4 (brown sugar: water = 2:1) and honey-5 (without sugar)