Studies on Microbial and Sensory Quality of Mango Pulp Storage with Chemical Preservatives


	Pakistan Journal of Nutrition
	Year: 2007 \| Volume: 6 \| Issue: 1 \| Page No.: 85-88 DOI: 10.3923/pjn.2007.85.88

Studies on Microbial and Sensory Quality of Mango Pulp Storage with Chemical Preservatives

Majid Suhail Hashmi , Sahib Alam , Aysha Riaz and Abdul Sattar Shah

Abstract: The effect of chemical preservatives of sodium benzoate, potassium metabisulphite and potassium sorbet used individually and in combination, was studied on the microbial and sensory quality of the mango pulp (packed in 1kg glass and plastic containers) stored at ambient temperature (30-36^oC) for 90 days with an interval of fifteen days. Mean score of taste panel for color, flavor and overall acceptability significantly (p< 0.01) decreased, while microbial growth significantly (p< 0.01) increased during storage. Results showed that samples with 0.2% potassium metabisulphite packed in plastic containers had negligible microbial growth, maintained maximum nutrients stability and best quality characteristics during storage.

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How to cite this article:

Majid Suhail Hashmi , Sahib Alam , Aysha Riaz and Abdul Sattar Shah , 2007. Studies on Microbial and Sensory Quality of Mango Pulp Storage with Chemical Preservatives. Pakistan Journal of Nutrition, 6: 85-88.

DOI: 10.3923/pjn.2007.85.88

URL: https://scialert.net/abstract/?doi=pjn.2007.85.88

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