ALTERATIONS IN DIASTASE ACTIVITY AND SOME PHYSICAL PROPERTIES OF THERMALLY TREATED HONEY FROM SELECTED AREAS IN SOUTHERN NIGERIA.

O. O. Adedayo, S. S. Ochigbo

Abstract


Based on experimental design patterned after conditions applicable to processing technologies in Nigerian honey industry, samples of honey from selected areas in three zones of Southern Nigeria were heated in a thermostatic water bath under varied temperatures (50 °C, 60 °C, 80 °C, 100 °C) and time (60, 180, 300 and 420 min). From the result, it was observed that thermal treatment under certain conditions of combination of temperature and time leads to loss of diastase activity and physical properties such as colour and viscosity of the samples. Diastase activity (measured as Diastase Number DN) was within specified limits at 50 °C and 60 °C at the maximum heating time of 420 min. There was considerable loss of diastase activity at 80 °C for 300 min and 420 min while no diastase activity was recorded in all samples at these times at 100°C. It was concluded that the most appropriate temperature and time combination for entrepreneurs considering thermal treatment of these honey type in the area of study is 60 °C for a period up to 420 min, irrespective of the initial values of DN within the regulated standards. Key words: Honey, Diastase activity, Diastase Number, Thermal treatment.

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