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Optimization of the process parameters to establish the quality attributes of hydroxymethylfurfural content and diastatic activity of sunflower (Helianthus annus) honey using response surface methodology

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Abstract

In this study honey samples of sunflower (Helianthus annus) were botanically characterized. Response surface methodology was used to analyse the effect of temperature, time and pH on the quality responses (hydroxymethylfurfural concentration and diastatic activity) of sunflower honey. A rotatable central-composite design was used to develop models for the responses. Hydroxymethylfurfural concentration was increased with increase in temperature and pH while keeping the other variables constant. Diastatic activity was decreased as the pH moved away from the optimum value of 5.2–5.6. Three-dimensional response surfaces were superimposed, and the regions meeting the diastatic activity calculated as diastase number (9–23.09 °G) and Hydroxymethylfurfural concentration (3–10.21 mg/kg) was identified at 47.5±1 °C for 9.5±1 min at 5.2±0.15 pH. These predicted values for optimum process conditions were in good agreement with experimental data.

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Authors and Affiliations

  1. Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India

    Vikas Nanda & A. K. Bakhshi

  2. Department of Food Technology, SLIET, Longowal, Punjab, India

    M. B. Bera

Authors
  1. Vikas Nanda
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  2. M. B. Bera
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  3. A. K. Bakhshi
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Correspondence to Vikas Nanda.

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Nanda, V., Bera, M.B. & Bakhshi, A.K. Optimization of the process parameters to establish the quality attributes of hydroxymethylfurfural content and diastatic activity of sunflower (Helianthus annus) honey using response surface methodology. Eur Food Res Technol 222, 64–70 (2006). https://doi.org/10.1007/s00217-005-0133-8

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  • DOI: https://doi.org/10.1007/s00217-005-0133-8

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