Biol. Life Sci. Forum 2021, 1, x. https://doi.org/10.3390/xxxxx www.mdpi.com/journal/blsf Proceeding Paper Correlation of Trehalulose Content with Physicochemical Parameters in Adulterated Kelulut Honey † Rinee Najwa Mohamat 1 , Yus Aniza Yusof 2,3 and Norhasnida Zawawi 1,3, * 1 Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Seri Kembangan 43400, Selangor, Malaysia; rineenajwamohamat@gmail.com 2 Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Seri Kembangan 43400, Selangor, Malaysia; yus.aniza@upm.edu.my 3 Halal Science Laboratory, Halal Products Research Institute, Universiti Putra Malaysia, Seri Kembangan 43400, Selangor, Malaysia * Correspondence: norhasnida@upm.edu.my † Presented at the 2nd International Electronic Conference on Foods, 15–30 October 2021; Available online: https://foods2021.sciforum.net/. Abstract: Kelulut (stingless bee) honey (KH) possesses a wide range of benefits for human consump- tion and can exhibit medical effects. Due to its high value, this premium honey is often adulterated with different types of cheaper sugars, causing low nutrients and potential food safety threats in the final product. This study aims to determine the correlation between trehalulose content of sugar- based adulterated KH from the stingless bee species Heterotrigona itama with the physicochemical properties. Adulterated samples were prepared using pure honey mixed with different concentra- tions of high fructose corn syrup (HFCS), i.e., 10%, 20%, 30%, 40%, and 50%. Water activity, colour, total soluble solids, pH, turbidity, and viscosity of KH were determined. In addition, the primary sugar composition (fructose, glucose, and trehalulose) was determined by high-performance liquid chromatography with evaporative light-scattering detection (HPLC-ELSD). This study shows that the increasing percentage of HFCS addition in the KH samples significantly increases (p < 0.05) the total soluble solids, colour, pH, turbidity, viscosity, glucose and fructose content; meanwhile, the water activity and trehalulose were reduced significantly (p < 0.05). Pearson’s correlation analysis demonstrated that trehalulose content in adulterated KH has strong positive correlation with water activity and strong negative correlation with glucose, fructose, total soluble solids, pH, and colour. In conclusion, the physicochemical properties of HFCS adulterated KH and authentic KH can be differentiated. This data is vital for the governing bodies to ensure that KH sold in the markets is free from HFCS adulteration. Keywords: Sugar adulteration; Kelulut stingless bee honey; trehalulose; high fructose corn syrup; physicochemical properties; Heterotrigona itama 1. Introduction In Malaysia, stingless bees of Trigona spp. produce multiflora honey or well-known as Kelulut honey (KH), named after the bees producing it, commonly called Kelulut [1]. KH is more diluted than other honey and is famous for its unique flavour with sour-like taste and smell [2]. Research showed that honey from Heterotrigona itama has shown ex- cellent antioxidant properties and possesses high mineral content [3]. Traditional medi- cine practitioners have used KH due to the beliefs on its medicinal usefulness and value [4]. According to current regulations, no other compounds or additives can be added to honey sold as authentic honey [5]. However, honey added with inexpensive sweeteners like maltose syrup and fructose syrup are the most typical forms of honey adulteration Citation: Mohamat, R.N.; Yusof, Y.A.; Zawawi, N. Correlation of Trehalulose Content with Physicochemical Parameters in Adulterated Kelulut Honey. Biol. Life Sci. Forum 2021, 1, x. https://doi.org/10.3390/xxxxx Published: 15 October 2021 Publisher’s Note: MDPI stays neu- tral with regard to jurisdictional claims in published maps and institu- tional affiliations. Copyright: © 2021 by the authors. Submitted for possible open access publication under the terms and con- ditions of the Creative Commons At- tribution (CC BY) license (http://crea- tivecommons.org/licenses/by/4.0/).