Utilization of honey powder as sweetener in foods
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Date
2013-11-21
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University of Agricultural Sciences, Bengaluru
Abstract
The present study was undertaken in Bengaluru city to assess the
market status, consumer awareness and product development utilizing
honey powder as a sweetener. Randomly 160 shops were selected where
the availability of honey powder was studied. Information regarding
awareness and purchasing pattern of honey powder by the volunteers of
100 consumers was collected using structured pre tested questionnaire.
Dehydration of honey was carried out using suitable techniques like
Micro oven drying and Vacuum drying methods. To enhance the
dehydration of honey, plant based binders and emulsifiers were tried at
different percentages, sixteen treatment combinations were explored for
dehydration of liquid honey. The best treatment combination and drying
technique that is T15 {Honey (70%) + tapioca (30%) + soyalecithin and
anti caking agent (2.5%)} dried under vacuum drying which resulted in
best honey powder with fine molecular weight that could be handled as
powder was further used for the product development. Study revealed
that the food bazaars and pharmaceuticals which were surveyed under
study in Bengaluru were not selling honey powder. Nearly 33 per cent of
the respondents were aware of honey powder and its benefits. Five
products namely ajwan biscuits, rusk, bread, bun and plain cake and
two beverages, black tea and black coffee were developed using different
proportions of honey powder were acceptable when subjected to sensory
evaluation. Honey powder, ajwan biscuits and rusk stored in PET jar and
Plain cake stored in glass jar scored highest for all the sensory attributes
at the end of the storage period. Least microbial load was observed for
honey powder, ajwan biscuits and rusk stored in PET jar and plain cake
stored in glass jar at the end of the storage period. Study supports that
honey in powder form has an advantage of easy handling and wider
usage under food sector.
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Keywords
honey, drying, productivity, biological phenomena, bakery products, storage structures, sampling, sugar, storage, poultry equipment