Honey Improves Carotene Retention in Fortified Milk Product

Effect of Beet and Honey on Quality Improvement and Carotene Retention in a Carrot Fortified Milk Product
Innovative Food Science & Emerging Technologies, Volume 9, Issue 1, January 2008, Pages 9-17

Abstract: The effect of beet and honey on quality attributes and carotene retention of carrot fortified milk product during storage at 30 °C were studied…

Addition of beet and honey in both proportion to the product showed synergistic role i.e. they reduced the acidity and free fatty acid formation, pH reduction and carotene degradation. However, regarding sensory evaluation, honey addition to the carrot based milk product showed better result. Equal mixture of carrot, beet and honey was best regarding antioxidant activity and retention of carotene. The study showed in overall that addition of equal mixture of beet and honey along with carrot is effective for quality improvement and carotene retention of carrot fortified milk product.

Industrial relevance: This study is of relevance because it deals with the effectiveness of natural antioxidant sources (beet and honey) in quality improvement and carotene retention of carrot fortified milk product. Fortification of carrot in milk products at higher concentration (1:1) is a new idea. In addition to that, fortification of beet and honey in carrot fortified milk product for quality improvement and carotene retention is an innovative work. The data represented in the work suggest that addition of 1:1 mixture of beet and honey along with carrot is effective for quality improvement and carotene retention of carrot fortified milk product. The use of natural antioxidant sources particularly in food is always recommended as safe and good medicines for health as well as several diseases…