Title of article
SENSORY EVALUATION OF MANGO (CHAUNSA) PULP PRESERVED WITH ADDITION OF SELECTED CHEMICAL PRESERVATIVES AND ANTIOXIDANT DURING STORAGE
Author/Authors
DURRANI, YASSER Agricultural University - Department of Food Science and Technology, Pakistan , ZEB, ALAM Agricultural University - Department of Food Science and Technology, Pakistan , AYUB, MUHAMMAD Agricultural University - Department of Food Science and Technology, Pakistan , ULLAH, WASEEF Agricultural University - Department of Food Science and Technology, Pakistan , MUHAMMAD, ALI Agricultural University - Department of Food Science and Technology, Pakistan
From page
471
To page
475
Abstract
Mango pulp was preserved with the addition of potassium sorbate (PS), sodium benzoate (SB) and potassium metabisulphite (KMS) alone and PS in combination with SB and Citric Acid (CA). All the samples were stored at room temperature and were evaluated in sensory evaluation laboratory. It was noted that samples preserved with addition of KMS, PS in combination with KMS and PS in addition with CA retained their overall eatable quality for colour, flavour and odour during 45 and 60 days of storage.
Keywords
Mango , pulp , Food preservatives , sensory evaluation
Journal title
Sarhad Journal of Agriculture
Journal title
Sarhad Journal of Agriculture
Record number
2553663
Link To Document