Volume 14, Issue 56, 2025 (October – December)
Research Article
Chemical Assessment of Iron and Calcium Enhancement in Petha Sweet Using Honey as a Natural Sweetener
Suhani Agarwal, Parimita and Sakshi Gupta
Keywords: Petha sweet; Honey; Mineral fortification; Iron; Calcium; Nutritional enhancement; Functional confection.
DOI:10.37273/chesci.cs012056122
Full Text – PDF
Abstract
The study investigated the influence of honey incorporation on the mineral composition, specifically iron (Fe) and calcium (Ca), of Petha sweet prepared from Benincasa hispida (ash gourd). Honey, a natural sweetener rich in essential nutrients such as vitamins, minerals, and antioxidants, possesses notable antimicrobial, anti-inflammatory, and antioxidant properties. It supports digestion, enhances immunity, and serves as a healthier alternative to refined sugar. In the present study, honey was incorporated as a partial substitute for refined sugar to improve the nutritional and functional quality of traditional Petha sweet. The control sample was prepared by using only ash gourd and refined sugar with ratio 40:60 (T0). Honey enrich Petha sweet was prepared with 5 different combinations of refined sugar and honey i.e. 50:10 (T1), 40:20 (T2), 30:30 (T3), 20:40 (T4), 10:50 (T5). The incorporation of honey resulted in a significant (p < 0.05) increase in both calcium and iron content compared to the control. Calcium content exhibited a progressive increase from 12.60 mg/100 g in the control (T₀) to 14.95 mg/100 g in the highest honey-incorporated sample (T₅), indicating a positive correlation between honey substitution level and calcium enrichment. Similarly, iron content increased gradually from 4.78 mg/100 g in the control (T₀) to 4.93 mg/100 g in the T₅ formulation, demonstrating a consistent enhancement in iron concentration with higher honey incorporation levels.
The enhancement in mineral content is attributed to the inherent mineral richness of honey and its synergistic interaction with the product matrix, which may improve mineral retention and bioavailability during processing. Thus, the partial replacement of refined sugar with honey, optimally at a 30:30 ratio, not only enriches the mineral profile of Petha sweet but also transforms it into a more nutritionally superior and functionally enhanced traditional confection.
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