Chemical analysis and sensory evaluation of branded honey collected from Islamabad and Rawalpindi market
2008
Zafar, A. (College of Home Economics, Lahore (Pakistan)) | Safdar, M.N. (National Agricultural Research Centre, Islamabad (Pakistan). Food Quality and Nutrition Programme) | Siddiqui, N. (NWFP Agricultural Univ., Peshawar (Pakistan). Biochemistry Dept.) | Mumtaz, A. (NWFP Agricultural Univ., Peshawar (Pakistan). Biochemistry Dept.) | Hameed, T. (NWFP Agricultural Univ., Peshawar (Pakistan). Biochemistry Dept.) | Sial, M.U. (NWFP Agricultural Univ., Peshawar (Pakistan). Biochemistry Dept.)
Honey samples of five different commercial brands (Salman, Langnese, French, Hamdard, Marhaba) were randomly collected from Islamabad and Rawalpindi market and evaluated for different physicochemical (total soluble solids, moisture, sugars, granulation indices, free acidity, hydroxymethylfurfural (HMF), diastase activity) and sensory characteristics (colour, aroma, taste, texture, overall acceptability). The main objective was to compare the available honey brands on the basis of physicochemical and sensory characteristics. Significant differences in nutritional quality of different brands of honey were observed. Highest TSS, total sugars and fructose were observed in Salman honey, while Marhaba honey had highest glucose, free acidity, HMF and lowest ash content. In terms of glucose to water and glucose-water to fructose ratios, all honey samples had lower granulation tendencies. Results of sensory evaluation revealed that Langnese and Salman honey were preferred over other honey brands, whereas French honey scored lowest.
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