Effect of orange blossom honey on the microbiological stability, proximate analysis, and sensory qualities of honey-substituted muffins and its effect on in vitro inhibition of selected foodborne pathogens

Date

7-2015

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Bryan Rey R. Oliveros

Abstract

The aim of the study is to determine the sensory, proximate, and microbiological changes of honey substituted muffins as well as to investigate the inherent antimicrobial properties of orange blossom honey. Four sugar to honey substitution ratios (100:0, 75:25, 50:50, 0:100) were prepared and tested. Sensory testing showed that at P𕟨.05, the ideal ratio, which is not significantly different from the control and generally acceptable, is 75:25. Proximate analysis (crude fat, crude protein, ash, moisture content, carbohydrate, and caloric value) showed that the control and the 75:25 ratio muffins did not significantly differ from one another, at P𕟨.05. In vitro antimicrobial activity of orange blossom honey was tested against gram negative bacteria (S. Typhi and E. coli) and gram positive bacteria (S. aureus). Nine concentrations (100, 60, 50, 40, 30, 20, 15, 10, and 5%) were prepared and tested against the above mentioned microorganisms. Orange blossom honey showed great activity against S. Typhi, with zone of inhibition ranging from 15.86 to 46.62mm, while both the E. coli and S. aureus strains yielded negative results. The minimum inhibitory concentration of S. Typhi then, is valued at 5% with a zone of inhibition of 15.86mm. The study showed that at P𕟨.05, honeyhas antibacterial activity, comparable to ampicillin, against test organisms and could then be used as an alternative therapy against certain bacteria.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2015 F61 /B38

Document Type

Thesis

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