DEVELOPMENT AND EVALUATION OF HONEY ENRICHED FRUIT NECTARS
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Date
2010
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
UHF,NAUNI,SOLAN
Abstract
377
Abstract
The present study entitled “Development and Evaluation of honey enriched fruit nectars” was
conducted during 2008-2009 and 2009-2010 in the Department of Post Harvest Technology, Dr Y.S.
Parmar University of Horticulture and Forestry, Nauni, Solan-173230 (HP). The fruit nectars are
characterized by a higher percentage of fruit pulp so, these are thick in consistency and are more nutritious
than fruit juices. The quality of the fruit nectars in terms of sensory and nutritional attributes mainly
depends upon the type of fruits used. The fruits like kiwifruit (Actinidia deliciosa) and guava (Psidium
guajava) are rich source of antioxidants (vitamin C), while mango (Mangifera indica) contains carotenoids.
Honey is sweeter than table sugar mainly due to high level of fructose, which are easily digestible simple
sugars and honey also serve as a source of natural antioxidants. So, the fruit nectars (kiwifruit, mango and
guava) were prepared by using different floral honey (mixed flora honey, mustard honey and eucalyptus
honey) in place of sugar and were analysed for different quality characteristics at fresh stage and during
storage of three and six months under two storage conditions (ambient and refrigerated storage). The
investigation has shown that among all the three fruits i.e. kiwifruit, mango and guava, the mango and
guava fruits can be successfully utilized for the preparation of honey enriched fruit nectars, while in case of
kiwifruit nectars a rapid colour change was observed after processing and storage. The storage of fruit
nectars at low temperature was found optimum with minimum changes in their physico-chemical and
sensory quality. The preparation of mustard honey based nectar and storage at low temperature in mango
and mixed flora honey based nectar in guava were found optimum with minimum changes in their physicochemical
and sensory characteristics, while incase of kiwifruit the nectars were liked by panelists at fresh
stage but during storage the colour and flavour scores decreased and were not liked by the panelists.
However, the eucalyptus honey based nectars in case of all the three fruits (kiwifruit, mango and guava)
were ranked lower by the panelists at fresh stage and during storage due to their peculiar flavour. These
fruit nectars were economically cheaper than the commercially available fruit nectars. So these honey
enriched fruit nectars could be marketed as health drinks.
Description
Keywords
biological phenomena, farmyard manure, cotton, land resources, productivity, sowing, gossypium hirsutum, organic fertilizers, yields, nitrogen