International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 5 (2017)

Quality assessment of apple (Malus pumila L.) juice treated with different chemical preservatives


Rehana Batool, Ramsha Ashfaq

The present investigation was conducted to evaluate the quality of Apple juice treated with sodium benzoate and potassium sorbate. The samples were packed in 500ml PET bottles and stored at ambient temperature for 3 months. The ascorbic acid content was declined during storage from 8.66 to 5.10 mg/100g. Minimum reduction recorded in AJ3 (7.81)27.68% while maximum in AJ0 (6.17)54.02%. The pH content of sweet cherry juice reduced from 4.38 to 3.32 while maximum reduction happened in AJ0 (3.46)29.09% and minimum in AJ3 (3.66)20.85%. Total soluble solids content was increased from 14.73 to 15.17obrix maximum increment was note in AJ0 (15.37)7.21% while minimum in AJ3 (14.83)1.80%. An increased in titratable acidity was found range from 0.85 to 1.15% maximum was recorded in AJ0 (0.95)27.27 at the same time lowest in AJ3 (0.04)25.21%. The sugar acid ratio was declined during storage period from 17.42 to 13.37 peck was note in AJ0 (16.35)24.57% and minimum in AJ3 (14.41)21.62%. Reducing sugar content of cherry juice was increased from 10.38 to 11.25% highest in AJ0 (10.62)12.78% and lowest in AJ3 (10.77)3.18% and reduction in non-reducing sugar was observed, the value ranged from 1.52 to 1.29% greatest in AJ0 (1.29)40.90% and AJ3 (1.88)8.33%.
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