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Table 4

Sensorial evaluation results of honey samplesa

Colour Odour Taste Consistency

Natural

Honey

 

6.57 پ} 1.272a 6.57 پ} 1.512a 6.86 پ} 0.690a 7.14 پ} 0.900a

SSH 5.86 پ} 1,215b 5.43 پ} 1.813b 6.57 پ} 0.976ab 5.43 پ} 1.27c

ISSH 4.57 پ} 1.397c 5.14 پ} 2.27b 6.43 پ} 1.90b 6.14 پ} 1.68b

Mean values followed by different letters in the same column are significantly

different (p < 0.05).

a Mean } SD.

Table 3

Microbiological analyses of honey samples

Microorganisms

(cfu/g · 103)

Honey type

Natural

honey

Saccharose

syrup honey

(SSH)

Inverted

saccharose

syrup honey

(ISSH)

Total bacteria 2 1 8

Moulds–Yeasts 3 35 3

Coliform bacteria –a 0.1 –