Table 1

Honey samples	glucose (g/100 g honey)		fructose (g/100 g honey)		maltose (g/100 g honey)		Sugar total content (%)		Diastase activity (Schade Number^b)
Honey samples	Mean	DS	Mean	DS	Mean	DS	Mean	DS	Mean	DS
H1	21.45	2.14	25.20	3.32	0.00	1.32	46.65	2.26	15.1	2.8
H2	26.18	2.14	37.81	3.32	7.13	1.32	71.12	2.26	23.5	2.8
H3	25.78	2.14	33.92	3.32	8.45	1.32	68.45	2.26	11	2.8
H4	28.84	2.14	36.84	3.32	7.01	1.32	72.69	2.26	26	2.8
H5	27.24	2.14	35.41	3.32	4.72	1.32	67.37	2.26	7.3	2.8
H6	30.95	2.14	35.18	3.32	7.10	1.32	73.23	2.26	16.4	2.8

^bSchade number. corresponds with Gothe number, or 0.01 g starch hydrolysed 1h at 40°C per 1 g honey.

Table 1: The concentration of glucose, fructose and maltose in the honey samples (g/ 100 g) and diastase activity results represent the average of four measurements ± SD (n=3).