Comparison of Physicochemical Properties and Hydroxymethyfurfural Content of Tualang Honey Treated Using Conventional Heating and Ultrasound Technique

Abstract

Conventional heating is a common treatment applied to honey to preserve its quality and facilitate packaging. The treatment will reduce the viscosity and moisture level of honey, destroy yeasts, liquefy crystals, and delay crystallisation. However, conventional heating may increase the hydroxymethyfurfural (HMF) content in honey which is a potential carcinogen to human and lead to quality deterioration. Alternatively, the use of ultrasound to treat honey can minimize the heat exposure. This study was conducted to determine the suitable process conditions to be applied to Tualang honey and to compare the quality of Tualang honey treated using two different techniques. The quality of honey was determined from physicochemical analysis (turbidity, colour, pH, water activity, and moisture content), and HMF analysis using White method. Tualang honey samples were treated at different conditions; 50-90^oC for 1-60 min using conventional heating and 50-90% amplitude for 10-30 min using ultrasound technique. The best condition for each treatment was determined at 70^oC for 15 min using conventional heating and 70% amplitude for 10 min using ultrasound treatment. This study also points out that the use of ultrasound treatment slowed down the HMF formation compared to conventional heating. It can be concluded that Tualang honey treated with ultrasound can be used by honey producers to retain the quality of honey.