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espanolSe evaluo el efecto de la adicion de jarabes de sacarosa y fructosa en las propiedades reologicas de la miel de abejas producida en dos zonas, Sabanas y Montes de Maria, del departamento de Sucre en Colombia. A las mieles puras se les adiciono jarabe de sacarosa o fructosa en porcentajes de 0, 10, 20, 30, 40 y 50%. Las propiedades reologicas se determinaron utilizando un reometro AR1500EX TA Instruments, plato de 40 mm, abertura (gap) de 1500 μm y temperatura de 30°C, con gradiente de cizalla en forma ascendente (0,1 a 100 s-1) y descendente (100 a 0.1 s-1). Las muestras de mieles (puras y adulteradas) presentan un comportamiento newtoniano. Ademas, el aumento en la cantidad de los jarabes adicionados disminuye la viscosidad de las mieles. Por lo tanto el valor de la viscosidad puede utilizarse para determinar la adulteracion de mieles por adicion de jarabes de sacarosa y fructosa. EnglishThe effect of the addition of saccharose and fructose syrups on the rheological properties of honey produced in two regions, Sabanas and Montes de Maria, in the Department of Sucre in Colombia was determined. Sucrose or fructose syrup in percentages of 0, 10, 20, 30, 40 and 50% were added to pure honey. The rheological properties were determined using a TA Instruments rheometer AR1500EX, plate of 40 mm, gap of 1500 μm and at temperature of 30oC. The shear rate was increased and decreased between 0.1 and 100 s-1. Samples of honey (pure and adulterated) have newtonian behavior. Furthermore, the increased in the amount of syrups makes the viscosity of honey to decrease. Thus, viscosity can be used for determining adulteration of honey by addition of fructose or saccharose syrups

Efecto de la Adición de Jarabes de Sacarosa y Fructosa en el Comportamiento Reológico de Miel de Abejas