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Evaluation of Physiochemical Properties of Nigella Honey from Shariatpur, Bangladesh

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dc.contributor.author Tasnim, Tasmia
dc.contributor.author Inam, A K M Sarwar
dc.contributor.author Hossain, Md. Bellal
dc.contributor.author Akhter, Parvin
dc.date.accessioned 2019-11-07T10:48:16Z
dc.date.available 2019-11-07T10:48:16Z
dc.date.issued 2018-07-30
dc.identifier.issn 2408-9915
dc.identifier.uri http://dspace.daffodilvarsity.edu.bd:8080/handle/123456789/3532
dc.description.abstract Honey is a complex mixture of a variety of ingredients. The intent of the current study is to characterize the physical, chemical and biochemical properties of Nigella honey obtained from Shariatpur district of Bangladesh and also compare those features with the international standards set up by Codex, EU and International Honey Commission (IHC) in prospect of export to global market. The selected physiochemical parameters included, moisture, color, pH, total acidity, free lactone, electrical conductivity, total dissolved solids, protein, total sugar and hydroxymethylfurfural (HMF) content all of which were analyzed using standard laboratory methods. The moisture content was 18.35%, color identified as dark brown/amber (131mm), pH was 4, total acidity was 42.5 meq/kg, total protein content was 2%, total sugar content was 70%, HMF content was 32.48 mg/kg, electrical conductivity was found to be 1.2mS/cm and total dissolved solids was 826 ppm. The overall quality of Nigella honey sample appeared acceptable and matched with international standards en_US
dc.language.iso en en_US
dc.publisher Daffodil International University en_US
dc.subject Nigella honey en_US
dc.subject physicochemical en_US
dc.subject Hydroxymethylfurfural en_US
dc.subject Honey quality en_US
dc.subject International standards en_US
dc.title Evaluation of Physiochemical Properties of Nigella Honey from Shariatpur, Bangladesh en_US
dc.title.alternative A Comparison with International Regulatory Standards of Honey en_US
dc.type Article en_US

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