Judgement of the Heating of Honey by Determination of the Diastatic Activity

DOI

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Other Title
  • ジアスターゼ活性の測定によるはち蜜の加熱度の判定法について

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Description

The diastatic activity of honey was estimated photometrically by the starch-iodine reaction, the results being expressed by the diastase number. The diastase numbers of the three collected honeys were found to be more than 8, while twenty-seven from thirty commercial honeys had the diastatic numbers below 8, indicating that these had been overheated during their manufacture.

Journal

  • Eiyo To Shokuryo

    Eiyo To Shokuryo 21 (4), 261-264, 1968

    JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE

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