Beekeeping has been widely promoted in many countries as a major contributor to rural development. Honey is a sweet and viscous liquid which has sweetness due to the presence of monosaccharides. The major constituents of honey are sugars, water, proteins, enzymes, acids and minerals, while the major causes of quality deterioration include heating at high temperatures, high moisture content, adulteration, poor packaging and poor storage conditions. Heating not only eases the processing of bottling by reducing the viscosity of honey, but also reduces the water content in honey to prevent fermentation and delays the granulation by destroying large sugar nuclei. The paper discusses about the different honey moisture reduction systems designed by research workers as well as beekeepers at farm level and the different quality parameters affected by thermal treatment of honey.
The present study in a two-year experiment investigated the influence of drought and sowing time on protein composition, antinutrients, and mineral contents of wheat whole meal of two genotypes differing in their water requirements. Different thermal conditions prevailing during the grain filling period under different sowing time generated a large effect on the amount of total soluble proteins. Late sown conditions offered higher protein content accompanied by increased albumin-globulin but decreased glutenin content. Fe content was increased to 20–23%; however, tannin decreased to 18–35% under early sown rain-fed conditions as compared to irrigated timely sown conditions in both the genotypes. Activity of trypsin inhibitor was decreased under rain-fed conditions in both genotypes. This study inferred that variable sowing times and irrigation practices can be used for inducing variation in different wheat whole meal quality characteristics. Lower temperature prevailing under early sown rain-fed conditions; resulted in higher protein content. Higher Fe and lower tannin contents were reported under early sown rain-fed conditions however, late sown conditions offered an increase in phytic acid accompanied by decreased micronutrients and glutenin contents.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.