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Development and evaluation of honey based mango nectar.

Pooja Lakhanpal1, Devina Vaidya1

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Summary

Honey-enriched mango nectar offers a shelf-stable, healthier alternative to sugar-based versions. Stored for six months, it maintains quality and shows no microbial growth, especially when refrigerated.

Keywords:
HMFMango nectar and honeyMango pulp

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Area of Science:

  • Food Science
  • Food Technology
  • Horticultural Science

Background:

  • Honey, rich in fructose and glucose, possesses medicinal properties, making it a potential sweetening agent for fruit nectars.
  • Traditional mango nectars often use sugar, but honey offers potential health benefits and unique flavor profiles.
  • Assessing the stability and quality of honey-enriched mango nectar is crucial for its commercial viability.

Purpose of the Study:

  • To evaluate the storage stability and quality of mango nectar sweetened with honey.
  • To compare the shelf-life and quality parameters of honey-enriched mango nectar with sugar-based nectar.
  • To determine optimal storage conditions for honey-enriched mango nectar.

Main Methods:

  • Mango nectar with 20% pulp, 15°B TSS, and 0.30% acidity was prepared using honey as a sweetener.
  • Nectar samples were packaged in sterilized glass bottles, heat-processed, and stored for six months under ambient and refrigerated conditions.
  • Quality parameters including TSS, acidity, ascorbic acid, sugars, carotenoids, and hydroxymethylfurfural (HMF) were analyzed periodically.

Main Results:

  • Honey-enriched mango nectar remained stable for six months under both ambient and refrigerated storage with minimal changes in quality parameters compared to sugar-based nectar.
  • Refrigerated storage significantly reduced quality degradation and carotenoid loss in honey-enriched mango nectar.
  • No microbial growth was detected throughout the six-month storage period in any of the nectar samples.
  • Hydroxymethylfurfural (HMF) content increased with prolonged storage, particularly under ambient conditions.

Conclusions:

  • Mustard honey-based mango nectar demonstrates good storage stability for up to six months, especially under refrigeration.
  • Refrigerated storage preserves the quality attributes, including color, taste, and overall acceptability, of honey-enriched mango nectar.
  • Honey-enriched mango nectar, particularly when stored at low temperatures, is a viable and acceptable health drink option with no microbial spoilage.