Honey—its characteristics, sensory aspects, and applications
作者:
A.R. Aparna,
D. Rajalakshmi,
期刊:
Food Reviews International
(Taylor Available online 1999)
卷期:
Volume 15,
issue 4
页码: 455-471
ISSN:8755-9129
年代: 1999
DOI:10.1080/87559129909541199
出版商: Taylor & Francis Group
关键词: Honey;Production and processing;Properties and composition;Nutritional‐Medicinal‐Antimicrobial value;Sensory aspects;Application potential
数据来源: Taylor
摘要:
Honey is a natural, sweet, syrupy fluid collected by bees from nectar of flowers. The pleasant aroma and taste of this viscous liquid ranging in color from pale yellow to dark amber varies according to geographical and seasonal conditions. Its use as a sweetener is well known in different parts of the world. In early history, honey occupied a very important place on religious occasions. The high content of sugars, small amounts of amino acids, lipids, along with some vitamins and minerals imparts its high nutritional value. Honey has good medicinal and antimicrobial properties and is used in different cuisines. Proper processing is essential for a product of good sensory qualities. ISI/Agmark specifications for honey, its adulteration and detection of adulteration are well recorded. The application potential in bakery, confectionery, snack foods, fruit and vegetable products and beverages is ever increasing. A bird's‐eye view of these aspects along with possible lines of future research are discussed.
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