Development of novel functional foods using Himalayan honey having enhanced nutraceutical and nutritional potential

Author:

Ganie Tariq Ahmad,Wani Sajad Ahmad,Rather Sajad Ahmad,Masoodi Farooq Ahmad,Siddiqui Shahida Anusha,Ibrahim Salam A.

Abstract

This study was carried out to conduct the geographical discrimination of various types of honey, and their utilization in development of novel functional foods where in honey could be substituted in place of white sugar. Honey based apple spread and marmalade products were developed and evaluated for quality analysis. The results showed higher water activity (aw) and moisture content in Plectranthus rugosus (PR) honey based apple spread and marmalade while, TSS was highest (p < 0.05) in Multifloral (MF) honey based apple spread and marmalade. Hydroxymethylfurfural was found to be in the ranged of 6.77–7.05 (mg/kg) for honey based apple spread products and 3.09–3.46 (mg/kg) for honey based apple marmalade products. The lightness (L*) value was significantly highest in MF honey based apple spread and marmalades (p < 0.05). Redness (a*) and yellowness (b*) values were significantly highest in PR honey based apple spreads and marmalades and lowest in Robinia pseudo acacia (RSA) honey based apple spread and marmalades. In general, all MF honey based apple spreads and marmalades has the highest score for overall acceptability in comparison to RSA and PR honey based apple spreads. The values of gel strength (Fe), rupture force (FR), energy of penetration (E) and adhesiveness (A) in the given spread products were in the range of 1.50–1.54 N, 1.70–1.73 N, 17.00–17.05 Ns and −1.11–−1.08 Ns, respectively. The values of gel strength (Fe), rupture force (FR), energy of penetration (E) and adhesiveness (A) in the investigated marmalade products were in the range of 1.65–1.69 N, 2.08–2.13 N, 16.05–16.10 Ns and −1.14–−1.10 Ns, respectively.

Publisher

Frontiers Media SA

Subject

Horticulture,Management, Monitoring, Policy and Law,Agronomy and Crop Science,Ecology,Food Science,Global and Planetary Change

Reference39 articles.

1. Water activity and water content in Slovenian honeys;Abramovič;Food Control,2008

2. The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying;Adhikari;J. Food Eng.,2009

3. Development of a spirit drink produced with strawberry tree (Arbutus unedo L.) fruit and honey;Anjos;Beverages,2020

4. The Agricultural and Processed Food Products Export Development Authority (APEDA), Government of India2000

Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3