Effect of heat treatment and storage period on physico-chemical properties of local honey / Nurul Salwa Mat Ghani

The effect of heat treatment and storage period on physico-chemical properties of two types of local honey namely, "pucuk daun" honey and "gelam" honey (Melaluca spp.) honey, had been carried out in the study. The physico-chemical properties including pH, titratable acidity, visc...

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Main Author:	Mat Ghani, Nurul Salwa
Format:	Thesis
Language:	English
Published:	2007
Subjects:	RM Therapeutics Pharmacology RS Pharmacy and materia medica RM Therapeutics. Pharmacology
Online Access:	https://ir.uitm.edu.my/id/eprint/99881/1/99881.PDF
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spelling	my-uitm-ir.998812024-08-06T17:50:35Z Effect of heat treatment and storage period on physico-chemical properties of local honey / Nurul Salwa Mat Ghani 2007 Mat Ghani, Nurul Salwa RM Therapeutics. Pharmacology RS Pharmacy and materia medica Dietary studies, food values, experiments, tests, etc. The effect of heat treatment and storage period on physico-chemical properties of two types of local honey namely, "pucuk daun" honey and "gelam" honey (Melaluca spp.) honey, had been carried out in the study. The physico-chemical properties including pH, titratable acidity, viscosity, total soluble solid and colour were studied. The honeys were divided into two batches whereby one batch had been heat treated at 63°C for 30minutes while the other batch been unheated. Both heated and unheated honeys were stored at room temperature (28 ± 2.0°C) for 4 weeks. The pH of honey was determined by the means of pH meter, titratable acidity was determined by the titration method based on the AOAC Official Method 962.19, total soluble solid was determined by means of refractometer, viscosity was determined by means of Brookfield Viscometer, and colour was determined by means of Chroma Meter. The results of the study have shown that heat treatment had slightly affected the physico-chemical of both honeys. The titratable acidity had decreased; the "gelam" honey decreased from 27 meq/k:g to 25.8 meq/k:g while the "pucuk daun" honey decreased from 40.7 meq/k:g to 38.2 meq/k:g. The viscosity of "gelam" honey increased from 1102.9 mPa.s to 1111.5 mPa.s, and "pucuk daun" honey the viscosity also increased from 1297.1 mPa.s to 1301.3 mPa.s. The colour for both honey types; L value increased slightly. For the pH and total soluble solid after the heat treatment, pH of "pucuk daun" honey were 3.59 and 75°B, however "gelam" honey, the total soluble solid had remained unchanged at 73°B whereas the pH had slightly increased from 3.92 to 3.93. At the end of the fourth week, the titratable acidity of unheated "gelam" honey was 40.3 meq/k:g while for heated was 35.8 meq/k:g and for unheated and heated "pucuk daun" were 49 meq/k:g and 43.5 meq/k:g respectively. The viscosity for unheated and heated "gelam" honey was 1213.9 mPa.s and 1420.8 mPa.s respectively while for unheated and heated "pucuk daun" honeys were 1602.1 mPa.s and 1642. 7 mPa.s respectively. The total soluble solid for unheated and heated "gelam" were 75.5°B and 76°B respectively while for "pucuk daun" honey both unheated and heated samples was 76°B. For pH, unheated and heated "gelam" honey was 3.60 and 3.81 respectively while for unheated and heated "pucuk daun" honeys were 3.38 and 3.47 respectively. For colour of unheated "gelam" honey on the fourth week were L, 40. 72, +a, 5.55, +b, 27.97 while colour of heated "gelam" honey were L, 40.45, +a, 5.98, and +b, 27.92. For colour of unheated "pucuk daun" honey on the fourth week were L, 46.89, -a, 0.67, and +b, 17.35 while colour of heated "pucuk daun" honey were L, 46.60, -a, 1.08, and +b, 14.67. From the study, it also can be concluded that the effect of the heat treatment and the storage period are not depended on the types of honey. Although this study has used two different types of honey, the effects of the heat treatment and storage period on both honeys were similar. 2007 Thesis https://ir.uitm.edu.my/id/eprint/99881/ https://ir.uitm.edu.my/id/eprint/99881/1/99881.PDF text en public degree Universiti Teknologi MARA (Kampus Puncak Alam) Faculty of Pharmacy Ismail, Nahlah Elkudssiah
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Ismail, Nahlah Elkudssiah
topic	RM Therapeutics Pharmacology RS Pharmacy and materia medica RM Therapeutics. Pharmacology
spellingShingle	RM Therapeutics Pharmacology RS Pharmacy and materia medica RM Therapeutics. Pharmacology Mat Ghani, Nurul Salwa Effect of heat treatment and storage period on physico-chemical properties of local honey / Nurul Salwa Mat Ghani
description	The effect of heat treatment and storage period on physico-chemical properties of two types of local honey namely, "pucuk daun" honey and "gelam" honey (Melaluca spp.) honey, had been carried out in the study. The physico-chemical properties including pH, titratable acidity, viscosity, total soluble solid and colour were studied. The honeys were divided into two batches whereby one batch had been heat treated at 63°C for 30minutes while the other batch been unheated. Both heated and unheated honeys were stored at room temperature (28 ± 2.0°C) for 4 weeks. The pH of honey was determined by the means of pH meter, titratable acidity was determined by the titration method based on the AOAC Official Method 962.19, total soluble solid was determined by means of refractometer, viscosity was determined by means of Brookfield Viscometer, and colour was determined by means of Chroma Meter. The results of the study have shown that heat treatment had slightly affected the physico-chemical of both honeys. The titratable acidity had decreased; the "gelam" honey decreased from 27 meq/k:g to 25.8 meq/k:g while the "pucuk daun" honey decreased from 40.7 meq/k:g to 38.2 meq/k:g. The viscosity of "gelam" honey increased from 1102.9 mPa.s to 1111.5 mPa.s, and "pucuk daun" honey the viscosity also increased from 1297.1 mPa.s to 1301.3 mPa.s. The colour for both honey types; L value increased slightly. For the pH and total soluble solid after the heat treatment, pH of "pucuk daun" honey were 3.59 and 75°B, however "gelam" honey, the total soluble solid had remained unchanged at 73°B whereas the pH had slightly increased from 3.92 to 3.93. At the end of the fourth week, the titratable acidity of unheated "gelam" honey was 40.3 meq/k:g while for heated was 35.8 meq/k:g and for unheated and heated "pucuk daun" were 49 meq/k:g and 43.5 meq/k:g respectively. The viscosity for unheated and heated "gelam" honey was 1213.9 mPa.s and 1420.8 mPa.s respectively while for unheated and heated "pucuk daun" honeys were 1602.1 mPa.s and 1642. 7 mPa.s respectively. The total soluble solid for unheated and heated "gelam" were 75.5°B and 76°B respectively while for "pucuk daun" honey both unheated and heated samples was 76°B. For pH, unheated and heated "gelam" honey was 3.60 and 3.81 respectively while for unheated and heated "pucuk daun" honeys were 3.38 and 3.47 respectively. For colour of unheated "gelam" honey on the fourth week were L, 40. 72, +a, 5.55, +b, 27.97 while colour of heated "gelam" honey were L, 40.45, +a, 5.98, and +b, 27.92. For colour of unheated "pucuk daun" honey on the fourth week were L, 46.89, -a, 0.67, and +b, 17.35 while colour of heated "pucuk daun" honey were L, 46.60, -a, 1.08, and +b, 14.67. From the study, it also can be concluded that the effect of the heat treatment and the storage period are not depended on the types of honey. Although this study has used two different types of honey, the effects of the heat treatment and storage period on both honeys were similar.
format	Thesis
qualification_level	Bachelor degree
author	Mat Ghani, Nurul Salwa
author_facet	Mat Ghani, Nurul Salwa
author_sort	Mat Ghani, Nurul Salwa
title	Effect of heat treatment and storage period on physico-chemical properties of local honey / Nurul Salwa Mat Ghani
title_short	Effect of heat treatment and storage period on physico-chemical properties of local honey / Nurul Salwa Mat Ghani
title_full	Effect of heat treatment and storage period on physico-chemical properties of local honey / Nurul Salwa Mat Ghani
title_fullStr	Effect of heat treatment and storage period on physico-chemical properties of local honey / Nurul Salwa Mat Ghani
title_full_unstemmed	Effect of heat treatment and storage period on physico-chemical properties of local honey / Nurul Salwa Mat Ghani
title_sort	effect of heat treatment and storage period on physico-chemical properties of local honey / nurul salwa mat ghani
granting_institution	Universiti Teknologi MARA (Kampus Puncak Alam)
granting_department	Faculty of Pharmacy
publishDate	2007
url	https://ir.uitm.edu.my/id/eprint/99881/1/99881.PDF
_version_	1811769042407522304

Effect of heat treatment and storage period on physico-chemical properties of local honey / Nurul Salwa Mat Ghani

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