Honey - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 123

table 5.1 average Nutritional Values per 100 g of Various

honeys

proximate analysis Quantity

Energy 1.272 kJ

Water 17.2 g

Carbohydrates 82.4 g

Sugars 81.1 g

Protein 0.3 g

Fiber 0.2 g

Fat 0.0 g

Ash 0.2 g

other components 3.2 g

Vitamins

Ribolavin (vitamin B2) 0.04 mg

Niacin (vitamin B3) 0.12 mg

Pantothenic acid (vitamin B5) 0.07 mg

Vitamin B6 0.03 mg

Vitamin C 0.52 mg

Folate (vitamin B9) 2.00 mg

Minerals

Potassium 52 mg

Calcium 6 mg

Sodium 4 mg

Phosphorus 4 mg

Magnesium 2 mg

Iron 0.4 mg

Zinc 0.2 mg

5.6 hONeY CLaSSIFICatION

Generally,honeyisclassiiedintomaincategoriesandsubcategories.Usually,itisclassiiedbyits
source(loralandsecretions),region,andprocessingandpackaging,anditisalsogradedbycolorand
opticaldensity.Forexample,theUnitedStatesDepartmentofAgriculture(USDA)gradeshoneyon
ascalerangingfrom0for“white”honeytomorethan114fordarkhoney(PridalandVorlova2002).

5.6.1 Classiication by Floral Sources

Monoloralhoneyismadefromthenectarofonetypeoflower,forexample,thymehoney.In
ordertogetthistypeofhoney,beekeepersbringthebeehivestoanareawherethebeeshaveaccess
toaparticularlower.Inpractice,however,itisdificulttokeepbeesfromvisitingothertypesof
lowersinthearea(Devillersetal.2004).Typicalexamplesofmonoloralhoneysincludeclover,
orangeblossom,sage,buckwheat(NorthAmerica);thyme,acacia,dandelion,sunlower,andchest-
nut(Europe);andcottonandcitrus(Africa).
Monoloralhoneysfromdifferentloralandgeographicaloriginscanbeclassiiedbypattern
recognition rheometric techniques (Wei, Wang, and Wang 2010). It has been stated that heather
honeysexhibitnon-Newtonian,shear-thinningbehaviorswithatendencytoyieldstressandwere
alsothixotropic(Witczak,Juszczak,andGalkowska2011).AnelectronictonguewasusedbyWei,
Wang,andLiao(2009)toclassifyhoneysamplesofdifferentloralandgeographicalorigins.