Nutritional storage and value addition studies on raw and heat processed honey

Abstract

In the present investigation two types of honey (ripened and unripened) were heated at 60, 70 and 800C for 12, 24, 36 and 48 hours. The processed honey samples were packed in glass jars, plastic jars and polypack pouches and analyzed fresh and after 3, 6, 9 and 12 months of storage intervals for chemical characteristics, microbiological and consumer s acceptability. The values of moisture, acidity and fructose were higher in unripened honey whereas the values of TSS, ash, pH, sugars, glucose, protein, diastatic activity and energy were higher in ripened honey. The results of the study revealed that quality of honey can be improved by processing ripened honey at 60 to 700C for 12 to 36 hours. The honey processed at 80 0C for 48 hours produced dark coloured honey which slightly affected the acceptability of the honey. Among the various packaging materials used, honey stored in glass jars was highly acceptable followed by honey stored in plastic jars and poly packs. Although the honey stored in glass jars was accepted more but for economic reasons honey can also be stored in plastic jars and polypacks pouches. For preparation of value added products viz. RTS beverage, squash, biscuits and fruit toffee different formulations were standardized in the laboratory and efforts were made to substitute sugar with honey as sweetener in the ratio of 100:0, 50:50 and 0:100 and in jam in the ratio of 100:0, 0:100 50:50, 75:25 and 25:75. The prepared products were also evaluated for sensory evaluation. It can be concluded from the study that the honey can be used as a substitute for sugar in the preparation of products as it improved the overall acceptability of the formulated products. newline