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  • 1 CDLMG Engineering College Department of Food Technology Panniwala Mota Haryana India
  • 2 SLIET Department of Food Engineering and Technology Longowal 148106 Punjab India
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The characterization of four types of Indian honeys (Trifolium alexandrinum (berseem clover), Brassica sp. (mustard), Helianthus annuus (sunflower), Eucalyptus lanceolatus) was carried out on the basis of their quality parameters (moisture, pH, free acidity, reducing sugars, sucrose, fructose/glucose ratio, colour, ash content, proline content, invertase activity, diastase activity, hydroxymethylfurfural (HMF), and mineral content (sodium, potassium, iron, calcium, zinc, and copper). The source of honey had a significant (P<0.05) effect on moisture content, free acidity, pH, reducing sugar content, fructose/glucose ratio, hydroxymethylfurfural content, invertase and diastase activities, sucrose content, proline, ash content, and mineral content. Pattern recognition methods, such as principal component analysis and linear discriminate analysis, were performed to classify honey on the basis of physicochemical properties and mineral content. The variables calcium, pH, and potassium exhibited higher discrimination power.

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