Physicochemical and sensory properties of lemon – honey beverages with different honey varieties

Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor, Indonesia

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Abstract

Global consumption of sugar-sweetened beverages (SSBs) is increasing and has been linked to various non-communicable diseases, underscoring the need for healthier, functional beverage alternatives. This study aimed to develop and evaluate a functional beverage formulated with lemon and honey, both known for high antioxidant potential. Three honey varieties Calliandra (M1), Acacia (M2), and Itama (M3) were incorporated into fixed-ratio formulations with lemon juice (50 mL) and honey (40 mL) per serving. Comprehensive physicochemical analyses (pH, viscosity, color, and total soluble solids), and sensory evaluations using hedonic testing. Data were analyzed using Microsoft Excel and IBM SPSS, and one-way ANOVA employed to determine statistically significant differences among the formulations. The findings revealed that honey type had a significant effect on pH (p = 0.043), color lightness (L*) (p < 0.001), and total soluble solids (°Brix) (p < 0.001), whereas viscosity did not differ significantly (p = 0.073). Notably, the M1 formulation (with Calliandra honey) exhibited superior physicochemical characteristics and received significantly higher hedonic scores across all sensory attributes (p < 0.05) than M2 and M3. Calliandra honey significantly enhances the quality and acceptability of lemon honey beverages, supporting their potential as functional, healthier alternatives to SSBs in reducing diet-related non- communicable diseases.