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Minerva Biotecnologica 2016 September;28(3):153-8

Copyright © 2016 EDIZIONI MINERVA MEDICA

language: English

Effects of chemical preservatives on mango squash stored under different temperature regimes

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


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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.

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