The Composition, Rheological and Thermal Properties of Tajonal (Viguiera Dentata) Mexican Honey

Abstract

Samples of Tajonal honey (Viguiera dentata) from Yucatan, Mexico with different moisture contents were studied for their physicochemical, crystallization, rheological, and thermal characteristics. The presence of crystals changed the flow behavior from Newtonian to non-Newtonian. A characteristic glass transition temperature (Tg') was found for each sample, and it was observed to be dependent of the initial moisture content but independent of the storage period. The temperature and latent heat of fusion were not affected by the crystallization phenomenon, while both the moisture content and the glucose/water ratio were useful indexes for crystal growth in honey. Crystallization process can be controlled by harvesting the product with higher moisture contents without exceeding the limits established by international regulations.

Keywords:

• Honey
• Sugars
• Crystallization
• Glass transition temperature
• Fusion temperature

ACKNOWLEDGMENTS

This study was supported by fellowships from COFAA– IPN and a grant from CONACYT. One of the authors (Y. Moguel-Ordoñez) wish to thank CONACyT for PhD scholarship.

Notes

¹European Commission of Honey;

^a/ Average of three experiments ± Standard deviation;

^a,b,c,d Different letters in the same row indicate significantly difference (P ≤ 0.05) according Duncan's test;

*Maximun **Minimum.

*1 Pa.s = 1000 centipoise (cP).

^a/ Average of three experiments ± Standard deviation;

^a,b Different letters in the same row indicate significative difference (P ≤ 0.05) according Duncan test;

¹Average value for Tg' from all data during the storage.

^a/ Average of three experiments ± Standard deviation;

^a,b Different letters in the same row indicate significantly difference (P ≤ 0.05) according Duncan test.