Ozmen Duygu, Demircan Hüseyin, Yildirim Rusen Metin, Waseem Muhammad, Basdogan Hakan, Toker Omer Said, Osei Tutu Crossby
Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Istanbul 34210, Turkey.
Bursa Technical University, Faculty of Engineering and Natural Science, Department of Food Engineering, Bursa 16310, Turkey.
Food Chem X. 2025 Jun 4;28:102634. doi: 10.1016/j.fochx.2025.102634. eCollection 2025 May.
This study aimed to evaluate the impacts of seed honey supplementation at concentrations of 5, 10, and 15 % (/w) and storage time (up to 12 days at 14 °C) on the rheological, textural, crystallization, and colour attributes of honey. The rheological properties, including the apparent viscosity, loss modulus, and storage modulus, were assessed using a rheometer. Textural properties, such as hardness and spreadability, were measured using a texture analyzer. The * values were determined to assess the crystallization process, and microscopic imaging was used to observe the size and formation of the sugar crystals. Results showed that the apparent viscosity increased significantly ( < 0.05) from 13.1 Pa.s to 38.5 Pa.s (194 % ↑) as both the seed concentration and storage time increased from 0 %-15 % and 0-12 days, respectively. The highest value (2756 Pa) was observed on the 9th day for the 15 % seed concentration. The work of shear decreased with increasing seed concentrations but increased over storage time. * values, an indicator of crystallization, showed a significant increase across concentrations and storage time. Microscopic examination of seed crystals anticipated zero crystals at 0-12th day in control; however, 6th and 12th days of storage at 10 % and 15 % addition of seeds increased size and magnitudes of crystals than 5 %. Conclusively, adding seed honey at levels up to 10 % and allowing 9 days of storage effectively promotes the shear-thinning behaviour desirable in spreadable honey products. Creamed honey offers improved texture and user convenience, enhancing product versatility without compromising flavour. These results provide a practical basis for optimizing processing conditions in commercial honey formulation to meet diverse consumer and market needs.
本研究旨在评估添加浓度为5%、10%和15%（/w）的晶种蜂蜜以及储存时间（14℃下长达12天）对蜂蜜的流变学、质地、结晶和颜色特性的影响。使用流变仪评估流变学特性，包括表观粘度、损耗模量和储能模量。使用质地分析仪测量硬度和涂抹性等质地特性。测定Δ值以评估结晶过程，并使用显微镜成像观察糖晶体的大小和形成。结果表明，随着晶种浓度和储存时间分别从0%增加到15%以及从0天增加到12天，表观粘度从13.1Pa·s显著增加（P<0.05）至38.5Pa·s（增加194%）。对于15%的晶种浓度，在第9天观察到最高的G'值（2756Pa）。剪切功随晶种浓度增加而降低，但随储存时间增加而增加。作为结晶指标的Δ值在浓度和储存时间上均显著增加。对照中晶种在0至12天内预期无晶体；然而，添加10%和15%晶种储存6天和12天时，晶体尺寸和数量比添加5%时增加。总之，添加高达10%的晶种蜂蜜并储存9天可有效促进可涂抹蜂蜜产品所需的剪切变稀行为。奶油蜂蜜具有更好的质地和使用便利性，在不影响风味的情况下增强了产品的多功能性。这些结果为优化商业蜂蜜配方中的加工条件以满足不同消费者和市场需求提供了实际依据。
