Evaluation of honey as a dessert in hotel and restaurant complexes
| Autor: | G. Merzlova, Yu. Shurchkova, V. Nedashkivskyi, N. Nedashkivska, S. Merzlov |
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| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 23, Iss 96, Pp 102-105 (2021) |
| ISSN: | 2707-5885 2519-268X |
| Popis: | Beekeeping products, including flower honey, are widely used in hotel and restaurant complexes. In this article, we provide data on the chemical composition of flower honey used in hotel and restaurant complexes of the Bilotserkiv region. Samples of flower honey from different producers, which are used as a dessert in hotel and restaurant complexes of Bilotserkivsk region, were selected for the study. The first samples (№ 1) are floral honey used by hotel and restaurant complexes located in the center of the city of Bila Tserkva; the 2nd samples are floral honey served in hotel and restaurant complexes located on the outskirts of the city; the third samples are floral honey that used in hotel and restaurant complexes of Bilotserkiv district. Prepackaged honey samples were 50 g each. Our study aimed to determine the content, moisture, sugars, and mineral elements of flower honey from different producers. The analysis of the studied samples of honey was carried out using laboratory studies, which were carried out in the conditions of the scientific laboratory of the Department of Food Safety and Quality, Raw Materials, and Technological Processes of the Belotserkiv National Agrarian University. The research was conducted following the national standard of Ukraine SSTC 4497.2005 according to generally accepted methods. According to the results of the analysis of samples of flower honey, which is included in the diet of visitors to hotel and restaurant complexes of Bilotserkivsk region, it can be concluded that the moisture content of these samples ranges from 17 to 19 %, the glucose content from 33 to 39%, glucose 35–40 %, and maltose 0.3–1.1 %, which meets the requirements of SSTC 4497:2005. It was established that the lowest content of mineral elements was found in the first sample of flower honey. Therefore, the research results showed that the chemical composition of honey, included in the diet of visitors to hotel and restaurant complexes of Bilotserkivsk region, meets the requirements of the national state standard. |
| Databáze: | OpenAIRE |
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