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

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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).

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Acknowledgements

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

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Authors and Affiliations

  1. Department of Food Technology, Ch. Devi Lal State Institute of Engineering and Technology, Panniwala Mota, Haryana, 125077, India

    Rajni Kamboj & Rubrinder Singh Sandhu

  2. Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab, India

    Rubrinder Singh Sandhu & R. S. S. Kaler

  3. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, 148106, India

    Manab Bandhu Bera & Vikas Nanda

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  1. Rajni Kamboj
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  2. Rubrinder Singh Sandhu
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  3. R. S. S. Kaler
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  4. Manab Bandhu Bera
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  5. Vikas Nanda
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Correspondence to Rajni Kamboj.

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Kamboj, R., Sandhu, R.S., Kaler, R.S.S. et al. Optimization of process parameters on hydroxymethylfurfural content, diastase and invertase activity of coriander honey. J Food Sci Technol 56, 3205–3214 (2019). https://doi.org/10.1007/s13197-019-03774-x

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  • DOI: https://doi.org/10.1007/s13197-019-03774-x

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