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Journal of Food Science and Technology

, Volume 56, Issue 7, pp 3205–3214 | Cite as

Optimization of process parameters on hydroxymethylfurfural content, diastase and invertase activity of coriander honey

  • Rajni KambojEmail author
  • Rubrinder Singh Sandhu
  • R. S. S. Kaler
  • Manab Bandhu Bera
  • Vikas Nanda
Original Article
  • 13 Downloads

Abstract

Floral authenticity of coriander (Coriandrum sativum) honey samples was confirmed by melissopalynology. Effect of temperature, time and pH on quality parameters i.e. hydroxymethylfurfural (HMF) content, diastase and invertase activity of coriander honey was analysed using response surface methodology. Central composite rotatable design was adopted for optimization of process variables. An increased in HMF content was observed with increase in temperature and pH whereas diastase activity decreased with increase in temperature and with a pH value other than the optimum value of 4.6–5.6. Invertase activity was maximum at 4.8 pH. Interaction effect of temperature and pH was significant for HMF whereas interaction effect of temperature and time was significant for HMF, diastase and invertase activity. Optimization of variables was done by the mathematical method, and optimized values of HMF content, diastase, and invertase activity were obtained as 7.78 (mg/kg), 17.95 DN and 13.96 IN, respectively at 47.5 °C (temperature), 4.7 (pH) and 9 min (time).

Keywords

Diastase HMF Honey Invertase RSM 

Notes

Acknowledgements

The first author is thankful to local beekeepers of Rajasthan (India) for providing honey samples.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interests.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Food TechnologyCh. Devi Lal State Institute of Engineering and TechnologyPanniwala MotaIndia
  2. 2.Department of Food Science and TechnologyGuru Nanak Dev UniversityAmritsarIndia
  3. 3.Department of Food Engineering and TechnologySant Longowal Institute of Engineering and TechnologyLongowalIndia

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