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.
