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علوم و صنایع غذایی ایران، جلد ۲۱، شماره ۱۵۰، صفحات ۱۶۹-۱۸۱
عنوان فارسی The change in physicochemical characteristics of coffee flower honey (Coffea robusta) in Vietnam during storage
چکیده فارسی مقاله Honey was reported numerous benefit containing nutritional ingredients and phytochemical such as polyphenol, flavonoid was widely used around the world. In this study, the physicochemical characteristics on the quality of coffee flower honey has been evaluated during storage. The honey was collected from Dak Lak, Buon Me Thuot, and Kon Tum province in Vietnam and stored at room temperature (30-32oC) for 12 month. Total sugar, reducing sugar, hydroxymethylfurfural (HMF), acid value, total polyphenol content (TPC) and total flavonoid content (TFC) were evaluated for each two month to determine the quality of sensory quality and nutritional value. After 12 month storage time, the content of total sugar, and reducing sugar gradually decreased along with the increase of HMF and acid content in the coffee flower honey samples a lead to sweetness of honey is decrease, acidity, and color increase, which is a signal indicating a decline in sensory quality and nutritional value. The content of TPC and TFC increased during the first 6-10 months of storage and then also tended to decrease, indicating that coffee flower honey should not be stored for too long (more than 10 months) because of phytochemicals reducing.
کلیدواژه‌های فارسی مقاله پروتئاز آسپارتیک،بیوسنتز،کاربردهای صنعتی،بیوتکنولوژی،
عنوان انگلیسی The change in physicochemical characteristics of coffee flower honey (Coffea robusta) in Vietnam during storage
چکیده انگلیسی مقاله Honey was reported numerous benefit containing nutritional ingredients and phytochemical such as polyphenol, flavonoid was widely used around the world. In this study, the physicochemical characteristics on the quality of coffee flower honey has been evaluated during storage. The honey was collected from Dak Lak, Buon Me Thuot, and Kon Tum province in Vietnam and stored at room temperature (30-32oC) for 12 month. Total sugar, reducing sugar, hydroxymethylfurfural (HMF), acid value, total polyphenol content (TPC) and total flavonoid content (TFC) were evaluated for each two month to determine the quality of sensory quality and nutritional value. After 12 month storage time, the content of total sugar, and reducing sugar gradually decreased along with the increase of HMF and acid content in the coffee flower honey samples a lead to sweetness of honey is decrease, acidity, and color increase, which is a signal indicating a decline in sensory quality and nutritional value. The content of TPC and TFC increased during the first 6-10 months of storage and then also tended to decrease, indicating that coffee flower honey should not be stored for too long (more than 10 months) because of phytochemicals reducing.
کلیدواژه‌های انگلیسی مقاله honey,Coffea robusta,physicochemical characteristic,storage time
نویسندگان مقاله | Quoc Ngo
Food science and technoology


| Trinh Nguyen
Food science and technology


| Luu Tran
Food science and technology


| Thanh Nguyen
Food science and technology


| Anh Le
Food science and technology


| Dao Dong
Food science and technology


| Thang Tran
Chemistry


| Tuan Nguyen
Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam
نشانی اینترنتی http://fsct.modares.ac.ir/browse.php?a_code=A-10-81339-1&slc_lang=en&sid=7
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