International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 4 (2018)

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


Sonia Minhas, YS Dhaliwal

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.
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How to cite this article:
Sonia Minhas, YS Dhaliwal. Comparative analysis and nutritional evaluation of ripened and unripened honey during storage of different packaging materials. International Journal of Food Science and Nutrition, Volume 3, Issue 4, 2018, Pages 90-98
International Journal of Food Science and Nutrition