AI Article Synopsis
- Honey-enriched mango nectar was developed using honey for its nutritional benefits, featuring 20% pulp and specific acidity and sweetness levels.
- The nectar can be stored for up to 6 months without significant quality degradation, especially when refrigerated, showing minimal changes in key quality metrics.
- Mustard honey nectar had better taste and carotenoid levels than sugar-based nectar, making it a viable health drink option that remained free from microbial spoilage during storage.
Article Abstract
Honey enriched mango nectar was prepared by using honey as sweetening agent because of its high fructose and glucose content and medicinal properties. The nectar having 20 % pulp, 15°B TSS and 0.30 % acidity was prepared, filled in pre-sterilized glass bottles, heat processed and stored up to 6 months under ambient (13.3-26.3 °C and 44.5-81.0 % RH) and refrigerated (4-7 °C and 73 % RH) conditions. The honey enriched mango nectar could be stored for 6 months at ambient temperature and low temperature storage conditions and only little changes in the quality parameters viz., TSS, titratable acidity, ascorbic acid, total and reducing sugars, carotenoids and hydroxymethylfurfural (HMF) were recorded as compared to sugar based nectar. These changes were more under ambient conditions than refrigerated and no microbial growth was found in nectars at fresh stage and during storage up to 6 months. The hydroxymethylfurfural (HMF) content in the mango nectars increased with prolonged storage period. The mustard honey based mango nectar had the higher carotenoids content but this decreased (725.60-689.20 mg/100 ml) during storage up to 6 months under ambient storage conditions, whereas the decrease was less under refrigerated storage conditions. Organoleptic quality score was higher in mustard honey based mango nectar (6.8) as compared to sugar based mango nectar under refrigerated conditions after 6 months storage. The results indicated that the mustard honey based mango nectar stored at low temperature was acceptable with respect to colour, taste and overall acceptability without any microbial spoilage and could be marketed as health drink.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4348286 | PMC |
| http://dx.doi.org/10.1007/s13197-013-1122-8 | DOI Listing |
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