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Using gelatin to produce honey jelly from citrus, clover and cotton liquid honey

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dc.contributor.author Abd Elhamid, A.M.
dc.contributor.author Abou-Shaara, H.F.
dc.date.accessioned 2021-04-22T08:51:53Z
dc.date.available 2021-04-22T08:51:53Z
dc.date.issued 2017-04-14
dc.identifier.citation Abd Elhamid, A.M., H.F. Abou-Shaara. 2017. ”Using gelatin to produce honey jelly from citrus, clover and cotton liquid honey”. Cercetări Agronomice în Moldova 50 (1): 57-64. DOI: 10.1515/cerce-2017-0005. en_US
dc.identifier.uri https://repository.uaiasi.ro/xmlui/handle/20.500.12811/925
dc.description.abstract The liquid form of honey is relatively undesirable because honey could be crystallized and then spoilage under certain conditions. In this study, producing honey jelly from liquid citrus, clover and cotton honey using gelatin was investigated. Only gelatin and water were used to produce the honey jelly without other additives. Some chemical components were then determined in produced honey jelly of each type, in comparison with components of liquid honey. The results showed that solid honey jelly can be obtained using 10 g gelatin dissolved in 50 ml per 200 g honey. Using different amounts of gelatin and water did not show significant impact on measured components of produced jelly. Liquid honey had significantly higher percentage of sugars than jelly honey. The variations between the two types of honey were about 9.9, 9.7, and 9.75% for fructose, 13.5, 19.86 and 19.15% for glucose, 2.44, 1.85, and 1.7% for sucrose, for citrus, clover and cotton, in respect. The viscosity of honey jelly was significantly higher (from 82 to 90.66 poise) than liquid honey (from 31.63 to 63.86 poise) for each honey type. The moisture ranged insignificantly (P> 0.05) from 36.03 to 38.36% for honey jelly, and insignificantly (P> 0.05) from 17.35 to 20.00% for liquid honey of all honey types; pH values showed insignificant variations between liquid honey and honey jelly. Fructose and moisture of liquid honey showed insignificant weak correlation with components of honey jelly. Glucose, sucrose and pH of liquid honey are correlated significantly by 88%, 86%, and 84% with percentages of glucose and sucrose, and pH of honey jelly, respectively. Producing honey jelly using gelatin could be considered as a promising product from liquid honey to encourage bee honey marketing. en_US
dc.language.iso en en_US
dc.publisher "Ion Ionescu de la Brad" University of Agricultural Sciences and Veterinary Medicine, Iași en_US
dc.subject bee honey en_US
dc.subject gelatin en_US
dc.subject citrus en_US
dc.subject clover en_US
dc.subject cotton en_US
dc.subject jelly en_US
dc.title Using gelatin to produce honey jelly from citrus, clover and cotton liquid honey en_US
dc.type Article en_US
dc.author.affiliation A.M. Abd Elhamid, Department of Food and Dairy Science and Technology, Faculty of Agriculture, Damanhour University, Egypt
dc.author.affiliation H.F. Abou-Shaara, Department of Plant Protection, Faculty of Agriculture, Damanhour University, Egypt
dc.publicationName Cercetări Agronomice în Moldova
dc.volume 50
dc.issue 1
dc.publicationDate 2017
dc.startingPage 57
dc.endingPage 64
dc.identifier.eissn 2067-1865
dc.identifier.doi 10.1515/cerce-2017-0005


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