TABLE 3.
Physicochemical parameters of Anama honeys.
| Sample | Colour a (mm Pfund) | pH | Moisture (%) | Electrical conductivity (mS/cm) | Diastase (DN) | Fructose (g/100 g) | Glucose (g/100 g) | Saccharose (g/100 g) | Maltose (g/100 g) | Fructose + Glucose (g/100 g) | Fructose/Glucose ratio |
|---|---|---|---|---|---|---|---|---|---|---|---|
| IKF18_23 | 105 | 4.2 | 17.9 | 0.55 | 8.7 | 40.2 | 35.1 | 0.5 | 1.7 | 75.3 | 1.1 |
| IKF18_24 | 105 | 4.2 | 18.3 | 0.54 | 8.3 | 39.6 | 34.5 | 0.5 | 1.9 | 74.1 | 1.1 |
| IKΑ18_29 | 105 | 4.4 | 17.8 | 0.74 | 2.0 | 35.5 | 31.0 | 0.4 | 1.4 | 66.5 | 1.1 |
| IKF19_22 | 100 | 4.0 | 18.4 | 0.38 | 9.5 | 37.5 | 31.6 | 0.3 | 2.6 | 69.1 | 1.2 |
| IKF19_23 | 105 | 4.2 | 17.6 | 0.59 | 8.6 | 37.9 | 29.0 | 0.3 | 2.9 | 66.9 | 1.3 |
| IKΑ19_27 | 105 | 4.5 | 17.1 | 0.95 | 3.2 | 34.1 | 27.4 | 0.0 | 0.9 | 61.4 | 1.2 |
| IKΑ19_28 | 105 | 4.5 | 17.5 | 0.61 | 5.3 | 34.7 | 28.4 | 0.1 | 1.0 | 63.1 | 1.2 |
| IKΑ19_30 | 105 | 4.4 | 18.7 | 0.97 | 5.7 | 34.7 | 29.3 | 0.0 | 1.0 | 64.0 | 1.2 |
| IKF20_13 | 105 | 4.2 | 19.3 | 0.52 | 11.5 | 40.2 | 34.4 | 1.3 | 2.3 | 74.6 | 1.2 |
| IKΑ20_14 | 105 | 4.5 | 17.4 | 0.83 | 10.6 | 35.8 | 29.6 | 0.6 | 1.9 | 65.4 | 1.2 |
| mean | 105 | 4.3 | 18.0 | 0.67 | 7.3 | 37.0 | 31.0 | 0.4 | 1.8 | 68 | 1.2 |
| SD | 1,6 | 0.2 | 0.7 | 0.20 | 3.2 | 2.4 | 2.8 | 0.4 | 0.7 | 5 | 0.1 |
a
As long as it remains liquid. A fine crystallization occurs, usually 1–2 months after harvesting.