International Journal of Food Science and Nutrition

ISSN: 2455-4898

Vol. 3, Issue 4 (2018)

Comparative analysis and nutritional evaluation of ripened and unripened honey during storage of different packaging materials

Author(s): Sonia Minhas, YS Dhaliwal
Abstract: Effect of the packaging materials on the sensory attributes of the processed honey was evaluated on the 9.0 point basis. The highest mean values for colour were recorded for honey processed at 600C for 12 hours and stored in glass jars (7.73 and 7.67) and the corresponding values for honey stored in plastic jars were 7.74 and 7.68 and those packed in polypack pouches were 7.73 and 7.67 respectively. Similarly the values for taste of honey stored in glass jars were 7.83 and 7.79 and those stored in plastic jars and polypack pouches were 7.83 and 7.79 and 7.82 and 7.78 respectively. Similarly the scores for consistency of honey stored in glass jars were 8.06 and 8.00, plastic jars 8.07 and 8.01 and polypack pouches 8.06 and 8.00 respectively. The value of minerals contents viz sodium, potassium, calcium, magnesium, iron and zinc of present study in honey ranged from 1.80 to 2.30, 190 to 310, 7.00 to 14.50, 16.00 to 24.83, 1.00 to 1.76 and 4.00 to 5.10 mg/100g, respectively.
Pages: 90-98  |  589 Views  208 Downloads
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