Abstract
The aim of the study was to quantify sugar profile and rheological behaviour of four Indian honey varieties (Cotton, Coriander, Dalbergia, and Murraya). The effect of temperature (5, 10, 20 and 30 °C) on rheological behaviour of these honey varieties was also studied. Fourteen sugars (three monosaccharides, six disaccharides, four trisaccharides, and one oligosaccharide) were quantified. The concentration of glucose and fructose varied from 33.40-34.06% to 36.86-41.15%, respectively. Result indicated that monosaccharides were the dominant sugars among all the honey samples. Low amounts of turanose, trehalose, melibiose, and raffinose were present in the range of 0.02-0.03%, 0.11-0.26%, 0.09-0.18% and 0.06-0.12%, respectively in the analyzed honey varieties. The rheological behaviour of all four honey varieties was analysed at different temperatures i.e. 5, 10, 20 and 30 °C followed an Arrhenius model. In analysed honey varieties storage modulus (G') was less than loss modulus (G″) which confirmed the Newtonian behaviour of all honey samples.