Effect of heating and pH on hydroxymethylfurfural content, diastase and invertase activity of Dalbergia honey using response surface methodology

The current study explored the botanical origin of Dalbergia (Dalbergia sissoo) honey source using melissopalynology. The 20 runs in triplicate were evaluated using the composite central rotatable design (CCRD) for the analysis of effect of heating (45–55 ºC), pH (4.8–5.8) and time (5–15 min) on attributes features like hydroxymethylfurfural (HMF) content, diastase & invertase activity of Dalbergia honey with Response Surface Method (RSM). A significant effect of process variables on three responses has btabeen observed from the statistical data. The amount of HMF content increased at higher temperature and pH. However, the diastase activity can be well monitored in the increased temperature. The invertase activity of honey was significantly (P < 0.0001) reduced for every pH value from 4.8 to 5.8. The results attained when heating beyond 49 ºC as well as a higher pH with prolonged time could alter HMF content, diastase and invertase activity, which may deteriorate the grade of honey.