TOTAL SOLUBLE SOLIDS, ACIDITY, PH AND STANDARD PLATE COUNTS IN THE INDIAN HONEY AS AFFECTED BY DIFFERENT TREATMENTS AND STORAGE-CONDITIONS

Authors
KAUSHIK R JOSHI VK GUPTA JK
Citation
R. Kaushik et al., TOTAL SOLUBLE SOLIDS, ACIDITY, PH AND STANDARD PLATE COUNTS IN THE INDIAN HONEY AS AFFECTED BY DIFFERENT TREATMENTS AND STORAGE-CONDITIONS, Journal of Food Science and Technology, 30(6), 1993, pp. 442-443
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
30
Issue
6
Year of publication
1993
Pages
442 - 443
Database
ISI
SICI code
0022-1155(1993)30:6<442:TSSAPA>2.0.ZU;2-O
Abstract
During storage of honey for 4 months, the total soluble solids increas ed from 81.5% to 82.26%, whereas acidity increased from 2.47 to 3.05 m .e./100 g, and pH declined from 4.1 to 3.7 after storage of 6 months. Heating at 60 degrees C, addition of potassium metabisulphite (80 ppm) and temperature of storage (room temperature, 5 degrees C and 40 degr ees C) did not affect the total soluble solids, pH and acidity of hone y. The standard plate counts were the highest (6.5x10(2) CFU/g) in unh eated fresh honey and lowest (4.45x10(2) CFU/g) in honey subjected to heating and stored at 5 degrees C. The standard plate counts of the ho ney samples declined with storage.