Efecto de la Adición de Jarabes de Sacarosa y Fructosa en el Comportamiento Reológico de Miel de Abejas

Abstract

The effect of the addition of saccharose and fructose syrups on the rheological properties of honey produced in two regions, Sabanas and Montes de María, in the Department of Sucre in Colombia was determined. Sucrose or fructose syrup in percentages of 0, 10, 20, 30, 40 and 50% were added to pure honey. The rheological properties were determined using a TA Instruments rheometer AR1500EX, plate of 40 mm, gap of 1500 μm and at temperature of 30°C. The shear rate was increased and decreased between 0.1 and 100 s-1. Samples of honey (pure and adulterated) have Newtonian behavior. Furthermore, the increased in the amount of syrups makes the viscosity of honey to decrease. Thus, viscosity can be used for determining adulteration of honey by addition of fructose or saccharose syrups.