Hydroxymethylfurfural formation in muesli with honey additive

A. Komarovska, F. Dimiņš, V. Kreicbergs

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review

Abstract

Hydroxymethylfurfural (HMF) is a thermal degradation product of sugars, and it is present in many everyday foods. One of these products is honey and other sugars containing products. High HMF content can indicate a high temperature heating or long storage of honey. The detection of HMF has been started 70 years ago. The aim of this work was to study effect of production conditions on HMF content in muesli made with honey or sugar syrup additive. HMF was determined by liquid chromatography. Honey and sugar syrup was additionally tested for pH - potentiometry and sugar content by chromatography. HMF content was analyzed in muesli with honey or sugar syrup additive prepared at three different heat treatment temperatures (150, 180 and 200 °C) and three different heating times (5, 10, and 15 min). HMF content in muesli heat treated at 150 °C for 5, 10 or 15 min was similar, but it differs between products made with honey or sugar syrup heated at 180 °C or 200 °C for 15 min. HMF content in muesli with honey or sugar syrup additive heated for 15 min at 180 °C w as 37.37 and 3.01 mg kg-1, respectively. HMF content in product with honey was 112 mg kg-1 and 17.31 mg kg-1 in product with sugar syrup if heated for 15 min at 200 °C. Conclusion can be drawn that HMF content is many times higher in a product with honey if heated at temperature above 150°C comparing to product with sugar syrup additive.

Original languageEnglish
Title of host publication7th International Congress of Food Technologists, Biotechnologists and Nutritionists, Proceedings
EditorsHelga Medic
PublisherCroatian Society of Food Technologists, Biotechnologists and Nutritionists
Pages279-283
Number of pages5
ISBN (Electronic)9789539972545
Publication statusPublished - 2011
Event7th International Congress of Food Technologists, Biotechnologists and Nutritionists - Opatija, Croatia
Duration: 20 Sep 201123 Sep 2011
Conference number: 7

Publication series

Name7th International Congress of Food Technologists, Biotechnologists and Nutritionists, Proceedings

Conference

Conference7th International Congress of Food Technologists, Biotechnologists and Nutritionists
Country/TerritoryCroatia
CityOpatija
Period20/09/1123/09/11

Keywords

  • Heating
  • Honey
  • Hydroxymethylfurfural
  • Muesli
  • Sugars

Field of Science

  • 1.6 Biological sciences
  • 2.9 Industrial biotechnology

Publication Type

  • 3.1. Articles or chapters in proceedings/scientific books indexed in Web of Science and/or Scopus database

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