Vol. 11, Issue 7 (2022)

Author(s):
Anina Jose and Nirmal P

Abstract:
The present work aimed to develop the creamed honey with the addition of glucose and seed crystal as nuclei. The effects of glucose and seed crystal on its microstructure were determined. The physico-chemical analysis was analyzed before the addition of glucose (2%, 4% and 6%) and seed crystal (5%, 7.5% and 10%) and the sample added with glucose and seed crystal were subjected to homogenization at 180 rpm, 360 rpm and 540 rpm for 10, 15 and 20 minutes and stored at 5^oC. Microstructural analysis and water activity was done on alternative days from day 0 to day 10. The influence of water activity and homogenization were also discussed. It could be observed that the samples added with 2% glucose, 540 rpm for 15 minutes, 4% glucose, 540 rpm for 15 minutes, 6% glucose, 360 rpm for 20 minutes and 6% glucose, 540 rpm for 15 minutes, 5% seed crystal, 360 rpm for 20 minutes, 7.5% seed crystal, 360 rpm for 15 minutes, 7.5% seed crystal, 540 rpm for 10 minutes and 10% seed crystal, 360 rpm for 20 minutes have more small crystals with uniform distribution with an increase in water activity.