Rheological behaviour of honey is valuable in handling, intermediate processing, and storage of honey (Nayik et al. 2003) and to distinguish it from nectar and honeydew honey (Persano Oddo and Piro 2004).
HPLC or GC is used to identify adulterations in honey, qualitative and quantitative analysis of saccharides (Cotte et al. 2016) have been widely used for analysis of different types of sugar in honey. Chromatographic techniques such as GC–MS (Lazaridou et al. Numerous researchers have reported the sugar profile of various honey varieties (De La Fuente et al. Oligosaccharides are available in honey possessed prebiotic activity which shows an increment in Lactobacilli and Bifidobacteria (Sanz et al. raffinose and melezitose, whereas this concentration was more in honeydew honey (Bentabol Manzanares et al. Floral honey obsessed a low concentration of trisaccharides i.e. The amount of glucose and fructose are useful to classify unifloral honey. The properties such as hygroscopicity, granulation, viscosity and energy value of honey are due to presence of sugar in the honey (Ouchemoukh et al. Physico-chemical properties and composition of honey varied owing to geographical, seasonal, floral source, processing, packaging and storage conditions (Nayik and Nanda 2016). Honey is a sweet liquid produced by the honeybees from honeydew or nectar, which contains more than 90% of the honey solids as carbohydrates (predominating fructose and glucose), enzymes, amino acids, vitamins, organic acids, polyphenols and minerals (Ouchemoukh et al. In analysed honey varieties storage modulus (G′) was less than loss modulus (G″) which confirmed the Newtonian behaviour of all honey samples. 5, 10, 20 and 30 ☌ followed an Arrhenius model. The rheological behaviour of all four honey varieties was analysed at different temperatures i.e. Low amounts of turanose, trehalose, melibiose, and raffinose were present in the range of 0.02–0.03%, 0.11–0.26%, 0.09–0.18% and 0.06–0.12%, respectively in the analyzed honey varieties. Result indicated that monosaccharides were the dominant sugars among all the honey samples. The concentration of glucose and fructose varied from 33.40–34.06% to 36.86–41.15%, respectively. Fourteen sugars (three monosaccharides, six disaccharides, four trisaccharides, and one oligosaccharide) were quantified. The effect of temperature (5, 10, 20 and 30 ☌) on rheological behaviour of these honey varieties was also studied. The aim of the study was to quantify sugar profile and rheological behaviour of four Indian honey varieties (Cotton, Coriander, Dalbergia, and Murraya).
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