MOSA, Z., KHOURSHIED, A., EL-TALAWY, F. (2006). QUALITY PARAMETERS IN BLACK HONEY SAMPLES PROCESSED IN DIFFERENT REGIONS IN EGYPT. Egyptian Journal of Agricultural Research, 84(1), 165-177. doi: 10.21608/ejar.2006.230004
ZENAB M. MOSA; AHMED KHOURSHIED; FAROUK, M. EL-TALAWY. "QUALITY PARAMETERS IN BLACK HONEY SAMPLES PROCESSED IN DIFFERENT REGIONS IN EGYPT". Egyptian Journal of Agricultural Research, 84, 1, 2006, 165-177. doi: 10.21608/ejar.2006.230004
MOSA, Z., KHOURSHIED, A., EL-TALAWY, F. (2006). 'QUALITY PARAMETERS IN BLACK HONEY SAMPLES PROCESSED IN DIFFERENT REGIONS IN EGYPT', Egyptian Journal of Agricultural Research, 84(1), pp. 165-177. doi: 10.21608/ejar.2006.230004
MOSA, Z., KHOURSHIED, A., EL-TALAWY, F. QUALITY PARAMETERS IN BLACK HONEY SAMPLES PROCESSED IN DIFFERENT REGIONS IN EGYPT. Egyptian Journal of Agricultural Research, 2006; 84(1): 165-177. doi: 10.21608/ejar.2006.230004
QUALITY PARAMETERS IN BLACK HONEY SAMPLES PROCESSED IN DIFFERENT REGIONS IN EGYPT
1Home Economics Department, Faculty of Specific Education, Ain Shams University, Cairo, Egypt
2Food Technology Center - Ministry of foreign Trade and Industry, Cairo, Egypt
Abstract
An experiment was performed to study quality para_
of Egyptian treacle concentrated sugar cane juice with out the removal of any sucrose of its valuable nutnbonal properties. Treacle is a popular food and as such Is a very important part of the diet in Egypt and It is traditionally called black honey. Samples were collected from main production regions (Farshout- Mallawi- Der Mawass and Bahgora), Cairo Market (10 samples). An Experimental Sample was prepared the Food Technology Center — Ministry of Foreign Trade and Industry. The study Included the determination of the chemical and physical quality parameters such as sucrose, reducing sugars, total sugars, ash, moisture, refractive Index, titratable acidity, volatile acidity, pH, T.S.S., purity and color intensity Index. Minerals in terms of (Ca, P, Mg, Zn, Pb, Cu and Fe) and microbiology analysis including bacteria and fungi were also considered. The results showed that, the level of sucrose and reducing sugars were higher in the Cairo market samples (F, B) 47.79% and 22.7% than the experimental sample, while the total sugars and ash were higher in the experimental sample 68.5% and 1.6% than the all investigated samples. The data showed that the moisture and titratable addity in the experimental sample showed lowest value than the other samples (18.6% and 0.22%). On contrary, values of refractive index and volatile acidity in the Cairo market (3) were 1.3527 and 0.11% respectively. The other analysis proved that the pH in the experimental sample indicated a lower level (4.34) but the color index proved to be of higher level (38116 unit) than the other Investigated samples. On the other hand, the T.S.S. and purity recorded higher values In the Cairo market (F) 82.4% and 57.99% than the experimental sample. Mineral analysis showed that the sample of Der Mawass was higher in Ca (336.2mg/100g), P (86.95mg/100g), Mg (98.55mg/100g) and Zn (0.579rng/100g), while Pb and Cu proved to be of lowest levels in the experimental sample than the other investigated samples (20ppm and 2.48ppm). The results obtained clearly proved that the samples obtained from Bahgora, Cairo market (A, C, E, F, G, H, I, J) were completely free of bacteria contamination Fungi.
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