Standardization of processing techniques for honey and honey based food products
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Date
2013
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Publisher
DYSPU
Abstract
The present studies entitled, “Standardization of processing techniques for honey and honey
based food products” were conducted during 2010-12 in the department of Food Science and
Technology, Dr. YS Parmar University of Horticulture and Forestry, Nauni-173 230, Solan (HP).
Honey serves as a source of natural antioxidants, which are effective in reducing the risk of heart
disease, cancer, immune-system decline, cataracts, different inflammatory processes etc. In honey
aroma and flavour enhancer substances as well as some biological activity are unstable over time and
are thermolabile so heating has an effect on the quality of honey. The standardization was done for the
processing of honey using different time-temperature combinations. However, heating honey for 30
minutes at 77
0
C increased shelf life of honey for one year. The processed honey was compared with
the unprocessed honey under ambient and refrigerated temperature and analysed at specific time
intervals for a period of one year. It was observedthat keeping honey under refrigerated temperature
increase the storage life of processed honey to one year with minimum changes in quality
characteristics. The optimized processing techniques for honey were taken for processing of value
added products. Among the different products like lemon RTS, mango nectar and lemon iced tea,
honey was used as a sweetening agent which was compared with the sugar based products. These
products had higher sensory scores with better quality characteristics and were successfully stored for a
period of six months. The honey ginger tea was prepared after standardizing the concentration of ginger
flakes and carboxymethyl cellulose to a level of 15per cent and 2 per cent respectively. The honey
walnut filled chocolates were developed with the storage life of six months under refrigerated
temperature. It can be concluded from the study that honey can be a successful replacement of table
sugar in different processed food products as a nutritious sweetening agent with specific process time.
Description
Keywords
Honey, Honey based food products