Evaluation of honey as a dessert in hotel and restaurant complexes


Keywords: sugar mixture, fructose, glucose, national standard

Abstract

The article presents the results of research of honey as a dessert in hotel and restaurant complexes of Bila Tserkva region. The analysis of researched samples of honey with the use of laboratory researches which were carried out in the conditions of scientific laboratory of chair of safety and quality of foodstuff, raw materials and technological processes of Bila Tserkva national agrarian university is carried out. The research was conducted in accordance with the national standard of Ukraine DSTU 4497. according to generally accepted methods. Color, taste, aroma, consistency, crystallization, signs of fermentation were determined organoleptically using the sensory method of analysis of honey. It was found that in all samples the color of honey was from light yellow to yellow, with a pleasant taste and aroma, without signs of fermentation and the content of mechanical and other impurities. The diastasis number of honey samples used by hotel and restaurant complexes is 14, 10 and 8 units, respectively. Goethe, which indicates the heating of part of the honey. Thus, the results of research have shown that honey, which is used in hotel and restaurant complexes of Bila Tserkva region as a dessert in terms of organoleptic indicators, meets the requirements of the national state standard.

References

Bal-Prylypko, L., Lesnitska, О., & Paska, M. (2018). Justification of the norms for the maximum permissible content of harmful substances in honey. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 20(85), 162–165. doi: 10.15421/nvlvet8529.

Burmistrova, L. A., Rusakova, T. M., & Repnikova, T. M. (2010). Produkty pchelovodstva. Issledovanie miner-al'nogo sostava. Sbornik nauchnyh rabot. Novoe v nauke i praktike pchelovodstva (k 80-letiju HNUNII pchelovodstva Ros sel'khoz akademii). Rybnoe: NIIP, 188–192 (in Russian).

Chepurnoy, Y. P. (2002). Ekspertyza kachestva meda. Pchelovodstvo, 1, 48–50 (in Russian).

Chuhunova, O. V., & Zavorokhyna, N. V. (2010). Ispol'zovanye metodov dehustatsyonnoho analiza pri modelyrovanyy retseptur pyshchevykh produktov s 137 zadannymy potrebytel'skymy svoystvamy: monohrafiya; M-vo obrazovanyya y nauky RF, Ural. hos. эkon. un-t. Ekaterynburh : Izd-vo Ural. hos. ekon. un (in Russian).

Honnje, M., & Vash, H. (2012). Degustacija meda. Sen-sornyj analiz. UNAFAPIMONDIA. Parizh, Buharest (in Russian).

Khamid, K., & Danchuk, O. (2021). Evaluation of quality indicators of honey ofdifferent origin. Agrarian bulle-tin of the black sea littoral. Scientific journal, 98, 111–114.

Kovalchuk, I., Dvylyuk, I., Lecyk, Y., Dvylyuk, I., & Gutyj, B. (2019). Physiological relationship between content of certain microelements in the tissues of dif-ferent anatomic sections of the organism of honey bees exposed to citrates of argentum and cuprum. Regulatory Mechanisms in Biosystems, 10(2), 177–181. doi: 10.15421/021926.

Koval's'kyy, Yu. V., & Kyryliv, Ya. I. (2011). Deyaki aspekty yakosti medu. Zbirnyk naukovykh prats' Vinnyts'koho natsional'noho ahrarnoho universytetu. Bezpeka produktiv kharchuvannya ta tekhnolohiya pererobky, 11(51), 157–160 (in Ukrainian).

Med natural'nyy. Tekhnichni vymohy: DSTU 4497:2005. [Chynnyy vid 2007-01-01]. K.: Derzh-spozhyvstandart Ukrayiny, 2007. (Natsional'nyy standart Ukrayiny) (in Ukrainian).

Meo, S. A., Al-Asiri, S. A., & Mahesar, A. L. (2017). Role of honey in modern medicine. Saudi journal of biolog-ical sciences, 24(5), 975–978. doi: 10.1016/j.sjbs.2016.12.010.

Namias, N. (2003). Evidence for the Antimicrobial Prop-erties of Honey. Medscape, 15, 143–146.

Piven, O. T., Khimych, M. S., Salata, V. Z., Gutyj, B. V., Naidich, O. V., Skrypka, H. A., Коreneva, Z. B., Dvylyuk, I. V., Gorobey, O. M., & Rud, V. O. (2020). Contamination of heavy metals and radionuclides in the honey with different production origin. Ukrainian Journal of Ecology, 10(2), 405–409. URL: https://www.ujecology.com/articles/contmination-of-heavy-metals-and-radionuclides-in-the-honey-with-different-production-origin.pdf.

Pryymak, H. M. (2010). Osoblyvosti rozrakhunku efek-tyvnosti vyrobnytstva produktsiyi bdzhil'nytstva. Pasika, 10, 20–22 (in Ukrainian).

Taranov, H. F. (2005). O mede, eho kachestve i khranenyy. Pchelovodstvo, 1, 46–47 (in Russian).

Tsisaryk, O. Y., Musiy, L. Y., & Shereshkovа, О. (2016). Resistance to oxidation butter with nut–honey filler. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 18(1), 148–154. URL: https://nvlvet.com.ua/index.php/food/ article/view/3236.

Vakulenko, L. L. (2008). Teoretychni osnovy analizu rynku medu natural'noho: Zb. nauk. Pr. Khersons'ko-ho derzh. ahrar. Un-tu. Tavriys'kyy nauk. Visnyk. Kherson, 58, 231–237 (in Ukrainian).

Viuda-Martos, M., Ruiz-Navajas, Y., Fernandez-Lopez, J., Perez-Alvarez, J. A. (2008). Functional Properties of Honey, Propolis, and Royal Jelly. Journal of Food Sci-ence, 73(9), 117–124. doi: 10.1111/j.1750-3841.2008.00966.x.

Abstract views: 29
PDF Downloads: 21
Published
2021-12-02
How to Cite
Merzlov, S., Shurchkova, Y., Nedashkivskyi, V., Merzlova, G., & Nedashkivska, N. (2021). Evaluation of honey as a dessert in hotel and restaurant complexes. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 23(96), 102-105. https://doi.org/10.32718/nvlvet-f9617