Durrani Y.,University of Peshawar |
Zeb A.,University of Peshawar |
Ali S.A.,University of Peshawar |
Khan N.U.,University of Peshawar |
And 3 more authors.
Minerva Biotecnologica | Year: 2016
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. © 2014 edizioni minerva medica.