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Indexed/Abstracted in: EMBASE, Science Citation Index Expanded (SciSearch), Scopus
Impact Factor 0,246
Online ISSN 1827-160X
Yasser DURRANI 1, Alam ZEB 1, Syed A. ALI 1, Nasr U. KHAN 1, Jamshaid HUSSAIN 2, Tatheer A. NAQVI 2, Toqeer AHMED 3
1 Department of Food Science and Technology, The University of Peshawar, Peshawar, Pakistan; 2 Department of Environmental Sciences, COMSATS Institute of Information Technology (CIIT), Abbottabad, Pakistan; 3 Centre for Climate Research & Development (CCRD), COMSATS Institute of Information Technology, Islamabad Campus, Islamabad, Pakistan
BACKGROUND: The present study was conducted to assess the effects of selected chemical preservatives on physicochemical and organoleptic evaluations.
METHODS: Two types of mango squash samples treated similarly under hygienic conditions were prepared by adding chemical preservatives; potassium sorbate (PS), potassium metabisulphite (KMS) and sodium benzoate (SB) were used to test the effects on physicochemical and organoleptic evaluations of squash stored at room (25-35° C) and refrigerated temperatures (4±1° C). Sensory evaluations were performed by hedonic scale ranging from 1-9 where by 1was the poorest quality and 9 being the excellent. Iron and calcium analysis was performed by using atomic absorption spectrophotometer.
RESULTS: Refrigeration storage showed better influence than ambient storage on increasing the shelf life of mango squash. Treatment T5 (0.05% potassium sorbate+0.05% potassium metabisulphite) showed more stability for its physicochemical and sensory attributes during storage followed by treatments T3 (0.1% potassium metabisulphite) and T6 (0.05% sodium benzoate+0.05% potassium metabisulphite) of same experiment.
CONCLUSIONS: It was concluded that mango squash may be preserved with the addition of potassium sorbate in combination with potassium metabisulphite for longer period of storage.