Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Review Article Volume 4 Issue 4

Utilization of Honey for Functional Food Product Development

Babita Sharma*, Devina Vaidya, Manisha Kaushal and Sury Pratap Singh

Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, India

*Corresponding Author: Babita Sharma, Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, India.

Received: March 04, 2020; Published: April 10, 2020

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  Honey is a natural substance that is produced by honey bees from the nectar of flowers and it is sweet and flavourful liquid. It contains sugars, proteins, enzymes, amino acids, minerals and vitamins. It is used as a medicine for burns, ulcers, diabetes and wound healing, and act as antioxidant, anti-inflammatory, antibacterial and antimicrobial agent. The glycaemic index of honey is low which is between 32 to 87 depending on source and botanical origin. Honey has been used for different medicinal purpose since ancient time, as they are helpful in reducing many diseases. We conclude in this review about the classification, health benefits and the utilization of honey for development of functional food products such as bakery, confectionary and dairy products especially in Ayurveda medicinal system. Usually more money was spent for the children in the families. The new product could be successful on the local market and it could help to develop a family size apiary.

Keywords: Honey; Antimicrobial; Nutritional and Functional Foods

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Citation

Citation: Kivilcim Celik and Bulent Ergonul. “Determination of Microbiological Attributes of Unpackaged and Packaged Raisin Samples Sold in Manisa Markets". Acta Scientific Nutritional Health 4.4 (2020): 180-190.




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