Utilization of honey and agave syrup in the canning of fruits.

Das, D. P. and Siddappa, G. S. (1955) Utilization of honey and agave syrup in the canning of fruits. Bulletin of Central Food Technological Research Institute, 4. pp. 253-254.

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Abstract

In the canning of fruits, the covering liquid consists of sugar syrup as such or mixed with a certain percentage of dextrose. Sugar syrup prepared from pure cane or beet sugar is clear and almost colourless and is, therefore, preferred for canning fruits. In certain parts of India, like Coorg, Malnad, etc., where large quantities of honey are available, people consume fruits like jack fruit with a little honey. The subject of the food values and therapeutic attributes of honey have been reviewed by Bhatia et all. Recently, Siddappa and Bhatia2 have investigated the possibility of canning jack fruit bulbs in honey and also in a mixture of honey and sugar syrup. Canning of other fruits in honey as such and in combination with sugar syrup, and agave syrup3, which consists mostly of fructose, has been tried and the results reported in this paper. '

Item Type:	Article
Uncontrolled Keywords:	Canning fruits, honey, agave syrup, sugar syrup
Subjects:	600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	01 Mar 2013 06:42
Last Modified:	01 Mar 2013 06:42
URI:	http://ir.cftri.res.in/id/eprint/6192

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