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Proceedings Paper

The influence of additional water content towards the spectroscopy and physicochemical properties of genus Apis and stingless bee honey
Author(s): Ahmad Fairuz Omar; Ommi Kalsom Mardziah Yahaya; Kok Chooi Tan; Mohd Hafiz Mail; Azman Seeni
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Paper Abstract

The major issues concerning to food products are related to its authenticity. Honey is one of the common food products that suffer from adulteration, mainly due to its constant high market demand and price. Several studies on the authenticity detection have been done mainly on honey from genus Apis (GA), but less research has been conducted on Stingless Bee Honey (SBH) even the market demand for this food product is increasing, particularly in Malaysia due to its possible health benefits. Thus, identification of unadulterated and authenticity of honey is a very key issue for products processors, retailers, consumers and regulatory authorities. There is an increasing demand for appropriate instruments and methods to shield consumers against fraud and to guarantee a fair competition between honey producers. The study presented in this paper shows the effect of diluting pure honey from both genus Apis and Stingless Bee towards its physicochemical attributes (i.e. soluble solids content and pH) and VIS-NIR spectral absorbance features.

Paper Details

Date Published: 29 April 2016
PDF: 6 pages
Proc. SPIE 9899, Optical Sensing and Detection IV, 98990Y (29 April 2016); doi: 10.1117/12.2227060
Show Author Affiliations
Ahmad Fairuz Omar, Univ. Sains Malaysia (Malaysia)
Ommi Kalsom Mardziah Yahaya, Univ. Sains Malaysia (Malaysia)
Kok Chooi Tan, Univ. Sains Malaysia (Malaysia)
Mohd Hafiz Mail, Univ. Sains Malaysia (Malaysia)
Azman Seeni, Univ. Sains Malaysia (Malaysia)


Published in SPIE Proceedings Vol. 9899:
Optical Sensing and Detection IV
Francis Berghmans; Anna G. Mignani, Editor(s)

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