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Processing of Honey Based Products.

M. Gulzarul Aziz
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202

Abstract/ Executive Summary:

A laboratory experiment on processing of honey products were conducted at Department of Food Technology and Rural Industries Bangladesh Agricultural University, Mymensingh, Bangladesh. Honey based non-carbonated soft drinks, honey bar and honey dipped dehydrated banana slices were developed during the study period. After initial trial, five samples of honey drinks containing 4, 6, 8, 10 and 12 percent honey were prepared with adjusted Total Solid (TS) within the range of 13-14%. The developed drinks were kept one month to observe the change of their physical parameters. After 20 days of storage, slight sedimentation was observed in 10 to 12% honey containing samples. The samples containing 4, 6 and percent honey showed almost no sedimentation and was highly accepted by the panelist. Finally, it was concluded that with increasing percentage of honey in samples increased sedimentation. Colour deviation with storage time was observed but flavor was remained unchanged. Osmotic dehydrated banana slices were developed in the laboratory. Three thickness (3, 5 and 7mm) of banana slices dipped in three solutions (natural honey, sugar and mixture of honey and sugar) were used in the investigation. Banana slices of 5 mm thickness steam blanched for 5 min, dipped in mixed honey and sugar (1:1) solution for 24 hours and subsequently drying in a cabinet drier gave very good banana slices and were highly accepted by the consumer. Honey bar was developed by mixing honey and gelling agent proportionately (1:1). Starch, pectin and CMC were used as gelling agent. A slight amount of pineapple juice was used to develop colour and taste. It is shown that the combination of starch and pectin as gelling agent gave good response. The combination starch and pectin in 2:1 and 3:1 gave good honey bar and was highly accepted by the panelist. This investigation needs more trials.

Keywords: Honey, Sedimentation, Color, Taste

Location: Food Technology and Rural Industries, BAU, Mymensingh,

Start Date: 01-07-2004

End Date: 30-06-2005

Program Area: Postharvest and Agro-processing

Commodity: Honey

Objectives:

1. To observe the change of their physical parameters. 2. To develop colour and taste.

Methodology:

1. Materials 2. Data collection 3. Investigation 4. Data analysis

Source of Information: BAU. Bangladesh Agricultural University Research Progress, Volume 15, Proceedings of the Workshop 15-16 January 2005, Bangladesh Agricultural University Research System (BAURES), Mymensingh, Bangladesh.

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

It was concluded that with increasing percentage of honey in samples increased sedimentation. Colour deviation with storage time was observed but flavor was remained unchanged. Osmotic dehydrated banana slices were developed in the laboratory. Three thickness (3, 5 and 7mm) of banana slices dipped in three solutions (natural honey, sugar and mixture of honey and sugar) were used in the investigation. Banana slices of 5 mm thickness steam blanched for 5 min, dipped in mixed honey and sugar (1:1) solution for 24 hours and subsequently drying in a cabinet drier gave very good banana slices and were highly accepted by the consumer. Honey bar was developed by mixing honey and gelling agent proportionately (1:1). Starch, pectin and CMC were used as gelling agent. A slight amount of pineapple juice was used to develop colour and taste. It is shown that the combination of starch and pectin as gelling agent gave good response. The combination starch and pectin in 2:1 and 3:1 gave good honey bar and was highly accepted by the panelist. This investigation needs more trials.

Knowledge Management: Report/Proceedings