DEVELOPMENT AND EVALUATION OF HONEY ENRICHED FRUIT NECTARS

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dc.contributor.advisorVAIDAYA, DEVINA
dc.contributor.authorLAKHANPAL, POOJA
dc.date.accessioned2017-02-06T10:07:39Z
dc.date.available2017-02-06T10:07:39Z
dc.date.issued2010
dc.description.abstract377 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.en_US
dc.identifier.other47251
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810000318
dc.keywordsfruit nectars,honey enriched,Developmentsen_US
dc.language.isoenen_US
dc.publisherUHF,NAUNI,SOLANen_US
dc.subFood Science and Technologyen_US
dc.subjectbiological phenomena, farmyard manure, cotton, land resources, productivity, sowing, gossypium hirsutum, organic fertilizers, yields, nitrogenen_US
dc.themefruit nectars,honey enriched,Developmentsen_US
dc.these.typeM.Scen_US
dc.titleDEVELOPMENT AND EVALUATION OF HONEY ENRICHED FRUIT NECTARSen_US
dc.typeThesisen_US
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