Özcan, MusaArslan, DeryaCeylan, Durmuş Ali2020-03-262020-03-262006Ceylan, D. A., Arslan, D., Özcan, M., (2006). Effect of Inverted Saccharose on Some Properties of Honey. Food Chemistry, (99), 24-29. Doi:10.1016/j.foodchem.2005.07.0090308-81461873-7072https://dx.doi.org/10.1016/j.foodchem.2005.07.009https://hdl.handle.net/20.500.12395/20446In this study, three groups of honey [natural honey; honey produced by the supplementary feeding of bees with saccharose syrup (SSH) and heat and acid (88 degrees C, 2 h; 0.1% HCl) treated saccharose syrup honey (ISSH)] were produced and physicochemical (water content, pH, free acidity, ash, HMF, diastase activity, sucrose, protein and viscosity), microbiological and sensory properties of these honeys were determined. Also, mineral contents of the honeys were measured. Moisture and ash contents of SSH were higher, acidity level was lower than those of other honeys. The mineral content of natural honey was higher than that of the others, except for Pb and Zn. Diastase activity of ISSH was below the standard limit and HMF content of this honey was high, but not exceeding the limit. Supplementary feeding of honey bees with inverted (acid and heat treatment) saccharose yielded a honey which had a higher HMF content and a lower diastase activity, moisture content and free acidity than natural honey or SSH.en10.1016/j.foodchem.2005.07.009info:eu-repo/semantics/closedAccessfeedingsaccharoseinversionhoneypropertiesArticle992429Q1WOS:000237484400005Q1