Effect of honey types and concentration on starch gelatinization

Peter Torley, R.P.G. Rutgers, B.R. D'Arcy, B.R. Bhandari

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11 Citations (Scopus)

Abstract

The complex and variable composition of honey, depending on source, season and processing, means different honey samples could cause variation in the characteristics of the finished product. The objective of this study was to determine how the minor components present in honey affect starch gelatinization. A Rapid Visco Analyser was used to measure changes in viscosity when unmodified maize starch was gelatinized in a honey or model sugar solution. When honey was compared to equivalent blends of sugars, there was an increase in starch viscosity with increasing levels of addition. However, at the same level, honey gave a lower viscosity than the blends of sugars. Honeys from different sources (differing in pH and amylase activity) show a varied effect on starch gelatinization, with starch viscosity increasing with addition level for six of the honeys, but decreasing with increasing addition level for two honey samples. Varying the pH also produced variation in starch gelatinization patterns between honey types. Between pH 3.0 and 4.0, starch viscosity was similar for all four honey types studied, while above this pH there were differences between all honey types. As expected, starch viscosity decreased as the solution pH neared the optimum for honey amylase activity(pH 5.3'5.6), though it did not increase as the pH moved away from the honey amylase activity optimum. Differences between honey samples, and between honey and a model sugar mixture, in their effect on starch gelatinization was attributed to honey amylase activity and the composition and concentration of minor organic compounds present.
Original languageEnglish
Pages (from-to)161-170
Number of pages10
JournalLWT - Food Science and Technology
Volume37
Issue number2
DOIs
Publication statusPublished - 2004

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    Torley, P., Rutgers, R. P. G., D'Arcy, B. R., & Bhandari, B. R. (2004). Effect of honey types and concentration on starch gelatinization. LWT - Food Science and Technology, 37(2), 161-170. https://doi.org/10.1016/j.lwt.2003.08.002