Találati lista | Tudóstér

001-es BibID:	BIBFORM116402
Első szerző:	Shaikh, Ayaz Mukarram (PhD candidate)
Cím:	Examination of organic and inorganic compounds in enriched honey with spices and herbs / Ayaz Mukarram Shaikh, Mohamed Ahmed Abdelhakam Esmaeil, József Prokisch, Béla Kovács
Dátum:	2023
Megjegyzések:	The analysis and examination of organic and inorganic compounds in enriched honey samples with spices and herbs from Hungary and India were conducted. The honey samples were enriched with spices such as cardamom, celery seeds, fennel seeds, fenugreek seeds, and cumin from India, as well as herbs such as parsley, marjoram, rosemary, and oregano from Hungary. The aim of the study was to determine the presence and concentration of various organic and inorganic compounds in the enriched honey samples. The results of the analysis provide insight into the composition and quality of the honey samples and the impact of the addition of spices and herbs on their composition. We have used different honey♭s like Acacia honey, Linden honey, Multi flower honey, and Wildflower honey in different spice concentrations like 2.5,5,7.5 &10 % respectively in 198.5, 195,192.5 & 190 g of honey. It has shown impressive results where the type of spices has significantly (P<0.05) affected the concentration of mineral content in Honey except in Boron. it has also shown flavor variation with increasing concentrations of spices, reducing sugary flavor to herb-specific taste. The sensory evaluation is being conducted with these multiple samples where the organoleptic properties have to be examined followed by a consumer acceptance survey with the local consumers to international students from the university. The current market trends show that the demand for innovative and health-oriented foods has doubled after COVID Pandemic, Whereas according to ayurveda honey has been used in different medicinal remedies to cure various diseases and maintain good health. The Ongoing research will specify the value addition of spices as nutritional enrichment and changing the traditional sugary taste to different spice-blended flavors.
ISBN:	978-615-6457-18-9
Tárgyszavak:	Agrártudományok Élelmiszertudományok előadáskivonat könyvrészlet honey types herbs element content innovative product functional foods
Megjelenés:	I. Magyar Agrártudományi Doktoranduszok Szimpóziuma. / szerk. Hajdú Péter. - p. 26. -
További szerzők:	Ahmed, Abdelhakam Esmaeil Mohamed (1984-) (Food Engineer) Prokisch József (1966-) (vegyész) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
Pályázati támogatás:	TKP2021-NKTA-32 Other
Internet cím:	Intézményi repozitóriumban (DEA) tárolt változat
Borító:
Saját polcon: