| Summary: | This study investigates the physicochemical properties and rheological behavior of Malaysian honey, focusing on four types: Tualang, Kelulut, Acacia, and Gelam honey. The physicochemical analysis examined parameters such as pH, moisture content, and total titratable acidity. The pH ranged from 2.7 to 4.6, with Kelulut honey showing the highest acidity (pH 2.7) and Gelam honey exhibiting the lowest acidity (pH 4.6). Moisture content varied significantly, with Kelulut honey recording the highest moisture levels (24.6% ± 0.24%) and Gelam honey showing the lowest (17.2% ± 0.06%). Total
titratable acidity was highest in Kelulut K (19.8 ± 0.35) and lowest in Hosen honey (0.7 ± 0.15), correlating with their antimicrobial properties and flavor profiles. Rheological analysis revealed distinctive viscoelastic behaviors among the samples. Kelulut honey exhibited the strongest viscoelastic properties with higher loss modulus (G″), while Gelam honey demonstrated enhanced structural stability due to its lower G″ values. The study found a direct relationship between moisture content and viscoelastic behavior, with lower moisture contributing to stronger elastic properties. These findings provide critical insights for the honey industry, particularly in optimizing processing techniques, ensuring quality control, and innovating new honey-based products in the food and pharmaceutical sectors.
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