Optimization of Thermal Processing for Crystallization Control and Quality Retention in Mustard Honey
Sristi Vats *
Department of Food Science and Technology, College of Agriculture, G. B. Pant University of Agriculture and Technology, Pantnagar- 263145, U.S. Nagar, Uttarakhand, India.
Satish Kumar Sharma
Department of Food Science and Technology, College of Agriculture, G. B. Pant University of Agriculture and Technology, Pantnagar- 263145, U.S. Nagar, Uttarakhand, India.
Anil Kumar
Department of Food Science and Technology, College of Agriculture, G. B. Pant University of Agriculture and Technology, Pantnagar- 263145, U.S. Nagar, Uttarakhand, India.
Ashok Kumar Verma
Department of Biochemistry, College of Basic Sciences and Humanities, G. B. Pant University of Agriculture and Technology, Pantnagar- 263145, U.S. Nagar, Uttarakhand, India.
Sabbu Sangeeta
Department of Food Science and Technology, College of Agriculture, G. B. Pant University of Agriculture and Technology, Pantnagar- 263145, U.S. Nagar, Uttarakhand, India.
Deeksha Semwal
Department of Food Science and Technology, College of Agriculture, G. B. Pant University of Agriculture and Technology, Pantnagar- 263145, U.S. Nagar, Uttarakhand, India.
*Author to whom correspondence should be addressed.
Abstract
Mustard honey crystallises rapidly during storage because of its sugar composition, which can reduce consumer acceptability and complicate post-bottling handling. This study evaluated the effect of controlled thermal processing on crystallisation behaviour and selected physicochemical quality attributes of mustard honey. Fresh honey samples were thermally treated at 50, 60, and 70 °C for 15, 45, and 75 min. The evaluated parameters included moisture content, total soluble solids, total sugars, reducing sugars, glucose, fructose, sucrose, hydroxymethylfurfural content, diastase activity, total phenolic content, colour, firmness, consistency, and index of viscosity. Storage behaviour was further assessed for selected samples treated for 15 and 75 min over a 90-day period. Fresh mustard honey had 82.00 °B total soluble solids, 17.61% moisture, 81.78% total sugar, 76.80% reducing sugar, 37.17% glucose, 39.63% fructose, 4.98% sucrose, 9.87 mg/kg hydroxymethylfurfural, and a diastase number of 14.50. Thermal treatment caused gradual reductions in glucose, fructose, diastase activity, total phenolic content, firmness, consistency, and index of viscosity, while hydroxymethylfurfural increased with higher temperature and longer heating time. All hydroxymethylfurfural and diastase values remained within the reported regulatory limits. During storage, untreated honey showed early crystallisation, whereas treatment at 70 °C effectively delayed firmness and consistency development. Heating at 70 °C for 15 min provided effective crystallisation control over 90 days while limiting excessive thermal exposure. The results indicate that short-duration thermal treatment can help maintain the flow properties and physicochemical quality of mustard honey during storage.
Keywords: Thermal processing, mustard honey, crystallisation control, physicochemical quality, hydroxymethylfurfural, diastase activity, polyphenols, firmness, consistency, storage stability