Physicochemical and rheological characterization of honey from Mozambique

[EN] Obtaining information about honey from Mozambique is the first step towards the economic and nutritional exploitation of this natural resource. The aim of this study was to evaluate physicochemical (moisture, hydroxymethylfurfural ¿HMF¿, electrical conductivity, Pfund colour, CIE L*a*b* colour and sugars) and rheological parameters elastic modulus G0 , loss modulus G00 and complex viscosity h*) obtained at different temperatures (from 10 to 40 C). All the physicochemical parameters were in agreement with the international regulations. Most of the honey samples were classed as honeydew honey since they were dark and had conductivity values above 0.800 mS/cm. The moduli G0, G00 and h* decreased with increasing temperature. G 0 and G00 were strongly influenced by the applied frequency, whereas h* did not depend on this parameter, demonstrating Newtonian behaviour. An artificial neural network (ANN) was applied to predict the rheological parameters as a function of temperature, frequency and chemical composition. A multilayer perceptron (MLP) was found to be the best model for G00 and h*(r2 > 0.950), while probabilistic neural network (PNN) was the best for G0(r2 ¿ 0.758). Sensitivity testing showed that in the case of G00 and G0 frequency and moisture were the most important factors whereas for h* they were moisture and temperature.The authors thank the Ministerio de Ciencia e Tecnologia Ensino Superior e Tecnico Profissional de Mocambique (Project: HEST "Ensino Superior, Ciencia e Tecnologia") and Universidade Pedagogica de Mocambique-Nampula for the grant awarded to Fernando Tanleque Alberto.Escriche Roberto, MI.; Alberto, FJT.; Visquert Fas, M.; Oroian, M. (2017). Physicochemical and rheological characterization of honey from Mozambique. LWT - Food Science and Technology. 86:108-115. doi:10.1016/j.lwt.2017.07.053S1081158