Effect of processing on proximate composition of honey during storage
Sonia Minhas, YS Dhaliwal
Background: The research was conducted on two samples of honey viz ripened and unripened honey. Honey were processed at different time viz 12, 24, 36 and 48 hours respectively. The processed honey samples were than packed in glass jars and analyzed fresh and at a storage interval of 3, 6, 9 and 12 months. Results: Honey samples both ripened and unripened were analysed for moisture content (16.73 and 17.56%), ash content (0.32% and 0.24%), TSS (82.310Brix and 81.39 0Brix), pH (5.50 and 4.44), acidity (0.33 % and 0.40%), total sugars (67.41% and 66.06%) and protein (0.33% and 0.29%) respectively. Conclusion: The values of moisture and acidity were higher in unripened honey whereas, the values of ash, TSS0Brix, pH, total sugars and protein were higher in ripened honey. The results of the study revealed that moisture, ash, pH, total sugars and protein content decreased during storage and TSS and acidity content increased during storage. The quality of honey can be improved by processing honey for 12 to 36 hours.