International Journal of Food Science and Nutrition

Authors
Dr. Khude Varsha Sanjay

Abstract
Production and preservation of Kokam Fruit Juice was examined to reduce the spoilage and to increase the shelf life of the juice using chemical preservatives. The preservation of the juice was carried out using benzoic acid and citric acid under room temperature. The result revealed that the juice maintained its colour, aroma and tastes for at least one month when 3% benzoic acid was used as preservative. This happens to be the best among all. The juice under other preservation like 4% citric acid maintained its qualities for one week and some days, but thereafter the aroma started to fade. The alcoholic content was also estimated and it was discovered that the juice containing citric acid has the highest percentage of alcohol. The preservation used also altered the pH so that it is impossible for pathogens to exist at such a low pH environment.