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Influence of different treatments, storage temperature and period on some physico-chemical characteristics and sensory qualities of Indian honey.

Author(s) : GUPTA J. K., RAJESH KAUSHIK, JOSHI V. K.

Type of article: Article

Summary

Storage of honey at 40 deg C resulted in deterioration of colour, increase in colloidal contents and complete inhibition of granulation. Addition of potassium metabisulphite reduced the darkening effect of honey at room temperature, but did not affect the samples at 5 deg C. Heat treatment also reduced the darkening of honey and prevented granulation both at room temperature and 5 deg C for 60 and 90 days, respectively. The various treatments and storage period employed affected the sensory qualities of honey to a variable extent. Honey stored at 40 deg C was not liked due to perceivable after taste. In sensory qualities, unheated honey stored at 5 deg C was found to be the best.

Details

  • Original title: Influence of different treatments, storage temperature and period on some physico-chemical characteristics and sensory qualities of Indian honey.
  • Record ID : 1993-1466
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 29 - n. 2
  • Publication date: 1992/03
  • Document available for consultation in the library of the IIR headquarters only.

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