Value adding to honey

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Value adding to honey

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... started to explore how to take advantage of this finding Although the honeys were found to be low to medium Glycaemic Index foods, the Index was also found not to be a useful parameter to apply to honeys... Australian honeys that may hold significant commercial potential for the industry The main objective of this Value- adding to Honey project was to assist the Australian honey industry to maximise... Jarrah 0.716 Eucalyptus honey with honeydew honey 8012WES Jarrah 1.124 Eucalyptus honey 8105WES Jarrah 1.157 Honeydew honey with Eucalyptus honey 8113WES Jarrah 0.935 Eucalyptus honey 7264DEN Red Stringybark

Ngày đăng: 12/07/2018, 11:19

Từ khóa liên quan

Mục lục

  • Foreword

  • About the Authors

  • Acknowledgments

  • Abbreviations

    • Tables

    • Figures

  • Executive Summary

    • What the report is about

    • Who is the report targeted at?

    • Where are the relevant industries located in Australia?

    • Background

    • Aims/objectives

    • Methods used

    • Results/key findings

    • Implications for relevant stakeholders

    • Recommendations

  • Introduction

  • Objectives

  • Methodology

    • Identification and sourcing of honey samples

    • Composition of honey samples

    • Functional properties of honeys

  • Chapter 1. Composition of honey samples

    • Introduction

      • Floral source of honeys

      • Chemical content of honeys

    • Methodology

      • Floral source of honeys

        • Routine assessment

        • Pollen analysis

        • Electrical conductivity

      • Chemical analysis of honeys

        • Water content

        • pH

        • Refractive index

        • Individual sugar content

        • MGO and DHA content

        • Nuclear Magnetic Resonance (NMR)

      • Statistical analysis

    • Results

      • Floral source of honeys

        • Pollen analysis

        • Electrical conductivity

      • Chemical analysis

        • pH, water content and refractive index

        • Individual sugar content

        • MGO and DHA content

        • Nuclear Magnetic Resonance

    • Implications

    • Recommendation

  • Chapter 2. Glycaemic Index of honey samples

    • Introduction

    • Methodology

      • In vivo GI measurement

        • Subjects

        • Test foods

        • Test procedure

        • Sample analysis

        • Calculation of GI values

        • Statistics

      • In vitro Predictive GI test

        • Test foods

        • Test procedure

        • Calculation of GI values

        • Statistics

    • Results

      • In vivo GI measurement

        • Primary data from in vivo GI measurement

      • In vitro Predictive GI test

    • Implications

    • Recommendation

  • Chapter 3. Prebiotic properties of honey samples

    • Introduction

    • Methodology

      • In vitro assessment of Prebiotic Index

        • Test samples

        • Experimental design

        • Prebiotic Index (PI)

        • Butyric acid analysis

      • In vivo measurement of Prebiotic Index

        • Test samples

        • Experimental design

        • Statistics

    • Results

      • In vitro assessment of Prebiotic Index

      • In vitro butyric acid production

      • In vivo measurement of Prebiotic Index

      • In vivo butyric acid production

    • Implications

    • Recommendation

  • Chapter 4. Antimicrobial and anti-fungal properties of honey samples

    • Introduction

    • Methodology

      • Test samples

      • Assessment of antibacterial activity

      • Assessment of anti-fungal activity

      • Hydrogen peroxide assay

      • Statistics

    • Results

      • Antibacterial activity of honey samples

    • Implications

    • Recommendation

  • Chapter 5. Regulation of health and nutritional claims in Australia and New Zealand

    • Introduction

    • Methodology

    • Results

      • FSANZ Standard 1.2.7

      • Health claims for honey under FSANZ Standard 1.2.7

        • Current situation

        • Options for health claims for honeys

        • Options for claiming prebiotic properties of honeys

          • Pre-approved claims

          • The application of EU-approved claims

          • Endorsement by an unrelated expert agency

    • Recommendation

  • Appendix 1

    • Details of researchers

      • Project Leader

      • Project Manager

      • Chapter 1. Composition of honey samples

      • Chapter 2. Glycaemic Index of honey samples

      • Chapter 3. Prebiotic properties of honey samples

      • Chapter 4. Antimicrobial and anti-fungal properties of honey samples

  • References

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