Apostila de bromatologia - Ciencialivre.pro.br
Apostila de bromatologia - Ciencialivre.pro.br
Apostila de bromatologia - Ciencialivre.pro.br
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Referência:<<strong>br</strong> />
ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS. Official methods of<<strong>br</strong> />
analysis. Washington: Association of Official Agricultural Chemists. 937 p.<<strong>br</strong> />
1984.<<strong>br</strong> />
VI – MÉTODOS DE ANÁLISES DE MEL<<strong>br</strong> />
CARACTERÍSTICAS:<<strong>br</strong> />
- Líquido, bastante viscoso, pastoso ou sólido, <strong>de</strong> cor variável, cheiro aromático<<strong>br</strong> />
e agradável sabor adocicado.<<strong>br</strong> />
- Água – 22,5% do peso (máximo)<<strong>br</strong> />
- Sólidos Totais – 67.5% (mínimo)<<strong>br</strong> />
- Substancias Insolúveis – 1% dos sólidos totais<<strong>br</strong> />
- Cinzas – 0.1 A 0.6%<<strong>br</strong> />
- Açucares Redutores – 70%<<strong>br</strong> />
- Sacarose – máximo 3%<<strong>br</strong> />
- Dextrina - 8%<<strong>br</strong> />
- HMF – máximo 0.5%<<strong>br</strong> />
- Índice <strong>de</strong> diastases – 8 a 10%<<strong>br</strong> />
COMPOSIÇÃO %<<strong>br</strong> />
Umida<strong>de</strong> ------------------------------------15-20<<strong>br</strong> />
Açucares-------------------------------------75-80<<strong>br</strong> />
Sais minerais-------------------------------0.2-0.6<<strong>br</strong> />
Proteínas------------------------------------0.4-0.5<<strong>br</strong> />
Gorduras------------------------------------0.1-0.2<<strong>br</strong> />
AÇÚCARES %<<strong>br</strong> />
Frutose--------------------------------------38-40<<strong>br</strong> />
Glicose--------------------------------------34-38<<strong>br</strong> />
Sacarose------------------------------------2-3<<strong>br</strong> />
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