Abstract
This study evaluated the rheological behaviour of Burkina Faso honey and the use of exponential
and polynomial models to predict the influence of chemical composition and temperature on the
viscoelastic parameters: complex viscosity (ç*) and loss modulus (G). Samples were first
characterized by evaluating: water activity, 5-hydroxy methyl furfural (HMF), sugars (fructose,
glucose and sucrose), electrical conductivity, moisture and colour. Dynamic rheological
properties were obtained at different temperatures (5, 10, 15, 20, 25, 30 and 40°C). All the
honeys displayed Newtonian behaviour. Complex viscosity and loss modulus can be predicted
based on the chemical composition and temperature using polynomial models (R2> 98.00%).
