COMPARATIVE STUDY USING LOCAL AND BRANDED HONEYS AND SENSORY EVALUATION OF HONEY BARS
| Main Author: | Momina Shahid, Fatima Akbar, Mahrukh Ejaz Rana, Breera Shahid, Rabia Khan, Shahnai Basharat |
|---|---|
| Format: | Article Journal |
| Terbitan: |
, 2021
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| Online Access: |
https://zenodo.org/record/5112927 |
Daftar Isi:
- Honey is a sweet liquid produced by honeybees from the nectar of flowers. The nutritional composition of honey makes it one of the most health beneficial foods for human being. Many different brands of honey are available in the market and are probably processed. The present study was experimental based study. The objective this study was to check the quality of honey through moisture content, ash content, sugar content and pH value of honey and to seek acceptability of consumer on the basis of its sweetness, taste, color and viscosity. Different samples of honey include branded honey (Langnese and Marhaba) and local honey from the markets of Okara and Shiekhupura. Experiments proximate and physiochemical were performed in the PCSIR lab. Hedonic scale was used for sensory evaluation of the product made from these honeys. Honey bars developed from processed or brands of honey were far more accepted and appreciated. It is quite evident that good quality honey should be promoted and marketed to be used as a healthy food instead of junk food. Key Words: Honey, Proximate analysis, Physiochemical Analysis, Sensory Evaluation