Thermal and non-thermal processing of kelulut honey: effect on physicochemical properties, brown pigment and antioxidant activity
Honey of Trigona sp. or known as Kelulut honey is a natural product unique to Malaysia that has been reported as having higher nutritional values. However, the application of conventional thermal treatment for commercial honey processing plant can be detrimental to physicochemical properties and ant...
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| Language: | en |
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Penerbit UTHM
2017
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| Online Access: | http://eprints.uthm.edu.my/4485/1/Chapter%202_BFPP_S1.pdf http://eprints.uthm.edu.my/4485/ |
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| author | Mohd Fauzi, Noor Akhmazillah Md.Amir Hamzah, Halimatu el Sa’diah Mislam, Nurhanisah A Rahman, Nur Atikah binti |
| author2 | Mohd. Fauzi, Noor Akhmazillah |
| author_facet | Mohd. Fauzi, Noor Akhmazillah Mohd Fauzi, Noor Akhmazillah Md.Amir Hamzah, Halimatu el Sa’diah Mislam, Nurhanisah A Rahman, Nur Atikah binti |
| author_sort | Mohd Fauzi, Noor Akhmazillah |
| building | UTHM Library |
| collection | Institutional Repository |
| content_provider | Universiti Tun Hussein Onn Malaysia |
| content_source | UTHM Institutional Repository |
| continent | Asia |
| country | Malaysia |
| description | Honey of Trigona sp. or known as Kelulut honey is a natural product unique to Malaysia that has been reported as having higher nutritional values. However, the application of conventional thermal treatment for commercial honey processing plant can be detrimental to physicochemical properties and antioxidant activity due to the unstable and thermolabile components when heated at 60 and above. Therefore, the objective of this study was to investigate the application of non-thermal processing (indirect ultrasound and double boiling) as an alternative to the thermal treatment in order to minimize the effect of heat on the quality of Kelulut honey. The present study was undertaken to assess the effect of both treatments on the physicochemical properties (pH, moisture content, total soluble solid and total solid) and nutritional properties (brown pigment and antioxidant activity) of Kelulut honey. In the long run, this research aims to propose an alternative honey processing which can guarantee the enhancement Kelulut honey as a natural resources food. |
| format | Book Section |
| id | my.uthm.eprints-4485 |
| institution | Universiti Tun Hussein Onn Malaysia |
| language | en |
| publishDate | 2017 |
| publisher | Penerbit UTHM |
| record_format | eprints |
| spelling | my.uthm.eprints-44852022-01-16T04:36:57Z http://eprints.uthm.edu.my/4485/ Thermal and non-thermal processing of kelulut honey: effect on physicochemical properties, brown pigment and antioxidant activity Mohd Fauzi, Noor Akhmazillah Md.Amir Hamzah, Halimatu el Sa’diah Mislam, Nurhanisah A Rahman, Nur Atikah binti TP248.13-248.65 Biotechnology Honey of Trigona sp. or known as Kelulut honey is a natural product unique to Malaysia that has been reported as having higher nutritional values. However, the application of conventional thermal treatment for commercial honey processing plant can be detrimental to physicochemical properties and antioxidant activity due to the unstable and thermolabile components when heated at 60 and above. Therefore, the objective of this study was to investigate the application of non-thermal processing (indirect ultrasound and double boiling) as an alternative to the thermal treatment in order to minimize the effect of heat on the quality of Kelulut honey. The present study was undertaken to assess the effect of both treatments on the physicochemical properties (pH, moisture content, total soluble solid and total solid) and nutritional properties (brown pigment and antioxidant activity) of Kelulut honey. In the long run, this research aims to propose an alternative honey processing which can guarantee the enhancement Kelulut honey as a natural resources food. Penerbit UTHM Mohd. Fauzi, Noor Akhmazillah Mohd. Kassim, Angzzas Sari Razali, Nor Faizah Mansur, Sity Aishah 2017 Book Section PeerReviewed text en http://eprints.uthm.edu.my/4485/1/Chapter%202_BFPP_S1.pdf Mohd Fauzi, Noor Akhmazillah and Md.Amir Hamzah, Halimatu el Sa’diah and Mislam, Nurhanisah and A Rahman, Nur Atikah binti (2017) Thermal and non-thermal processing of kelulut honey: effect on physicochemical properties, brown pigment and antioxidant activity. In: Biotechnology in Food Properties and Processing. Series1. Penerbit UTHM, Batu Pahat, Johor, pp. 11-18. ISBN 9789670764931 |
| spellingShingle | TP248.13-248.65 Biotechnology Mohd Fauzi, Noor Akhmazillah Md.Amir Hamzah, Halimatu el Sa’diah Mislam, Nurhanisah A Rahman, Nur Atikah binti Thermal and non-thermal processing of kelulut honey: effect on physicochemical properties, brown pigment and antioxidant activity |
| title | Thermal and non-thermal processing of kelulut honey: effect on physicochemical properties, brown pigment and antioxidant activity |
| title_full | Thermal and non-thermal processing of kelulut honey: effect on physicochemical properties, brown pigment and antioxidant activity |
| title_fullStr | Thermal and non-thermal processing of kelulut honey: effect on physicochemical properties, brown pigment and antioxidant activity |
| title_full_unstemmed | Thermal and non-thermal processing of kelulut honey: effect on physicochemical properties, brown pigment and antioxidant activity |
| title_short | Thermal and non-thermal processing of kelulut honey: effect on physicochemical properties, brown pigment and antioxidant activity |
| title_sort | thermal and non-thermal processing of kelulut honey: effect on physicochemical properties, brown pigment and antioxidant activity |
| topic | TP248.13-248.65 Biotechnology |
| url | http://eprints.uthm.edu.my/4485/1/Chapter%202_BFPP_S1.pdf http://eprints.uthm.edu.my/4485/ |
| url_provider | http://eprints.uthm.edu.my/ |