Effect of processing and storage on physico-chemical properties of honey Bindu1, Kumar Mahesh2, Sharma D K2,* 1Punjab Agricultural University Farm Advisory Service Scheme, Jalandhar – 144 005 2Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana – 141 004 *Corresponding author: dksharma134@pau.edu
Online published on 24 July, 2014. Abstract Investigations were carried out to study the effect of processing on the quality of stored honey. Three raw honey varieties viz barseem, cotton and multi-floral were procured and processed. The honey were heated at two temperatures – time combinations of 50°C for 30 minutes and 60°C for 20 minutes and then stored after packaging in glass bottles, plastic and metal containers at ambient and refrigerated conditions for six months. The effect of processing and storage on physico-chemical properties like moisture content, acidity, sugars and colour of these honey samples was determined using standard procedures. The maximum change in moisture content was found to be in cotton honey (4.04%) followed by multifloral (2.82%) and barseem honey (2.42%) in metal containers. Total acidity, fructose/glucose ratio and colour were found to vary in the range of 36.14 – 40.08 meg/kg, 1.02- 1.08 and golden to dark brown, respectively. Heat treatment given during honey processing had a significant effect on its physico-chemical properties and the treated honey did not crystallize during entire storage period. Effect of storage container and keeping conditions was also found significant during storage of honey for 6 months. Top Keywords Honey, Physico-chemical properties, Processing, Storage. Top |