Abstract

PHYSICOCHEMICAL ANALYSIS AND ORGANOLEPTIC EVALUATION OF HONEY DURING STORAGE

Ali Muhammad*, M. Ayub, Said Wahab, Alam zeb and Syed Awais Ali

Abstract

The research was carried out to investigate the effect of different temperatures on the nutritional quality of two types of honey collected from the mountains of malakand regions. During storage the honey samples were analyzed physicochemically (pH, ash (%), TSS, acidity (%), moisture contents (%), reducing Sugar (%) and non reducing sugar (%) and organolaptically (coluor, texture and overall acceptability). The sample Tupelo (paloosa) showed different variation in colour and texture during storage. While the sample Avocado (bayra) showed no or limited variation n their colour and texture. The statistical analysis showed a signification effect at (P

Keywords: honey, physicochemical analysis, sensory evaluation.