Author/Authors :
paracha, ghulam mohi uddin university of agriculture - faculty of nutrition sciences - department of food science and technology, Peshawar, Pakistan , durrani, yasser university of agriculture - faculty of nutrition sciences - department of food science and technology, Peshawar, Pakistan
Abstract :
This study was designed to investigate the effect of food preservatives (potassium sorbate, potassium metabisulphite and sodium benzoate) on the storage stability at ambient temperature (25 ± 5°C) of blended pulp of peach and persimmon. Effect of preservatives on physico-chemical parameters (total soluble solids, pH, titratable acidity, total phenolic compounds, ascorbic acid content and antioxidant activity) and sensory evaluation of blends was carried out. The treatments in this study included BPo [peach persimmon blend (6:4)], BP1 [peach persimmon blend (6:4) + potassium sorbate (0.1%)], BP2 [peach persimmon blend (6:4) + potassium metabisulphite (0.1%)], BP3 [peach persimmon blend (6:4) + sodium benzoate (0.1%)], BP4 [peach persimmon blend (6:4) + potassium sorbate (0.05%) + potassium metabisulphite (0.05%)], BP5 [peach persimmon blend (6:4) + potassium sorbate (0.05%) + sodium benzoate (0.05%)], BP6 [peach persimmon blend (6:4) + potassium metabisulphite (0.05%) + sodium benzoate (0.05%)], BP7 [peach persimmon blend (6:4) + potassium sorbate (0.033%) + potassium metabisulphite (0.033%) + sodium benzoate (0.033%)]. The results revealed decline (P 0.05) in pH, total phenolic content, antioxidant activity, ascorbic acid and sensory attributes whereas increase was observed in TSS and titratable acidity. The pH, total phenolic compounds, antioxidant activity and ascorbic acid content decreased from 3.84 to 3.16, 36.18 to 23.08 mg GAE/100g, 85.31 to 50.31 TE/100g and 28.31 to 13.47 mg/100 g respectively. Similarly, the values of titratable acidity and total soluble solids increased from 0.67 to 0.77 % and 9.12 to 10.59 °Brix respectively. On the basis of sensory evaluation BP7 and BP4 obtained maximum mean scores for color, flavor and overall acceptability. From the overall results, it was concluded that (P 0.05) blended pulp treatment BP7 (blended pulp + 0.033% potassium sorbate + 0.033% potassium metabisulphite + 0.033% was found best among all the treatments.
Keywords :
Peach , persimmon blended pulp , Food preservatives , Storage conditions , Sensory quality
