Table 2 illustrate major carbohydrates in buckwheat honey. As can be seen, six kinds of carbohydrate were distinguished in all the honey samples, including fructose, glucose, kestose, isomaltose, isomaltotriose, panose. Fructose was likely to show the highest level ranged from 40.4% to 48.7%. The second-high content was glucose ranged 21.6% to 28.7%. Kestose, isomaltose, isomaltotriose, panose occurred in all buckwheat honey samples.
(Handbook for Epidemiology, 1998) 2.4.2 YEAST Honey contains naturally different osmotolerant yeast, which can cause undesirable fermentation. Osmotolerant yeasts can particularly develop in honey with high moisture content. Lochhead summarized investigations on the relationship between moisture content and fermentation on 319 Samples as
This difference in distribution of number of diabetic patients were proved not significant with p value>0.05. Honey has been proven to have significant antibacterial properties and is a useful constituent in wound and burn care2. It contains diastase, invertase and glucose oxidase. The antibacterial properties arise from the presence of glucose oxidase which converts glucose to gluconolactone, which in turn yields gluconic acid and hydrogen peroxide3. Numerous laboratory studies and clinical trials have shown that honey is an effective broad-spectrum antibacterial agent that has no known adverse effects on wound tissues4.
Sucrose, total sugar as well as macro and micro elements were also found in these honey types. Different formulations of honey were found significant to inhibit the growth of microorganisms: Staphylococcus aureus, Escherichia coli, Candida albicans and Aspergillus niger when compared to control group, which is an evidence that honey is a therapeutic agent being used since ancient time throughout the world. Deshpande and Kulkarni (2010) evaluated the in vitro antimicrobial activity of nine honey samples on Staphylococcus aureus obtained from wounds by using agar diffusion method. A total of 123 Staphylococcus aureus isolates along with ATCC Strains of Staphylococcus aureus were categorized as sensitive, multi drug resistant (MDR) and non-MDR strains. The results indicated that all the honey samples
This is because absorbance is directly proportional to the concentration of the absorbing species in the solution under appropriate conditions. As we can see, the equation obtained from the standard curve at wavelength 500 nm is y= 1.7148x. From the calculation, the percentage of reducing sugar content in sample is range from 70.98% to 73.66%. According to Food Act 1983 and Food Regulation, Part VIII Standards and Particular Labelling Requirements for Food (130.2.a), honey shall contain not less than 60 per cent of reducing sugars calculated as dextrose anhydrous (Food Act 1983 & Regulation, 2011). The result obtained from our experiment is slightly higher than the standard.
Respondents who might buy this honey-walnut cake had also been asked for their acceptable range of price. 20 people (56% by total) chose￥5-8 (including 5), whereas 8 respondents chose ￥10-15 (including 10) and 5 people choose ￥15-20 (including 15). In addition, there were 2 persons said they would buy it anyway if honey-walnut cake taste extremely good and could improve their health condition. 5. Where do you want to buy this product from?
We requires following ingredients to prepare it: • 2 ½ cups of sugar • 1 cup of canola oil • 3 eggs • 3 cups of all purpose flour • 2 teaspoons of baking soda • 1 teaspoon of ground cinnamon • 1 teaspoon of ground nutmeg • ½ teaspoon of salt • ¼ teaspoon of ground cloves • 15 ounces of solid pack pumpkin • Confectioners ' sugar. Directions to Cook Moist Pumpkin Bundt Cake: • Firstly heat an oven at a temperature of 350 degree. • Take a large bowl and blend sugar and oil very well. • Add one egg at a time in it and mix/beat well. • Mix all purpose flour, baking soda, nutmeg, cinnamon, salt & cloves to egg’s mixture.
It is known that the lesser the water content, the better the quality of the honey as fermentation will not occur easily. 2% of the honey is composed of pollen, amino-acid, proteins and minerals. The vitamins present in honey are B6, thiamin, niacin, riboflavin, pantothenic acid and certain amino acids. The minerals found in honey include calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc
Honey is concentrated complete organic food , which contains more than 450 important for human organism substances : carbohydrates , organic acids , amino acids , proteins , minerals , vitamins , hormones , enzymes and the like . It is known that the main component of our diet consists of carbohydrates - 4 g per kg of body weight , followed by protein – 1 g and at least – fat – 0.75 , the In honey dominate simple sugars – glucose and fructose. They easily and quickly absorbed of the human body and are a valuable source of energy . One pound of honey provides energy of 315 to 335 kilocalories . With the blood glucose and fructose is transferred to the cells of the liver and peripheral tissues where undergo various transformations.
o Yes o No 23. After tasting the different types of honey, Rank your preference from 1 to 3. (1 being the highest, 3 being the lowest) Pisukan honey fresh ________ Ligwan honey ________ Pisukan Hardwood honey