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American Journal of Food Technology
  Year: 2011 | Volume: 6 | Issue: 10 | Page No.: 914-923
DOI: 10.3923/ajft.2011.914.923
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Effect of Chemical Additives on the Shelf Life of Tomato Juice

Md. Nur Hossain, Md. Fakruddin and Md. Nurul Islam

Tomato (Lycopersicon esculentum Mill.) is one of the most popular and demanding vegetables grown in Bangladesh. The aim of this study was to assess the effect of chemical additives on the shelf life of tomato juice. Tomato juice was prepared with three different chemical additives namely Potassium meta-bisulphate (KMS), Sodium benzoate and sorbic acid. The shelf life of these tomato juices was studied for 60 days storage period. Chemical analysis and sensory tests were carried out during the 60 days at an interval of 15 days to assess the effect of chemical additives on the shelf life of tomato juice. Negligible change in chemical constituents except vitamin C was observed in the prepared juices throughout the 60 days storage period. Color was gradually faded and off-flavor developed at the end of the storage time at room temperature. Additives and storage period has significant effect on percent acidity. Tomato juice prepared with potassium meta bisulphate was spoiled after 45 days whereas, tomato juice prepared with sorbic acid was spoiled after 30 days of storage at room temperature. Tomato juice prepared with sodium benzoate was more stable than others and spoiled at the end of the 60 days storage period at room temperature. Total number of viable bacteria was highest in tomato juice with potassium meta bisulphate and tomato juice with sodium benzoate contained least viable bacteria. There were no significant difference among the juices with three different chemical additives in respect to color and acceptability. Considering all the parameters, sodium benzoate tends to be better additive than potassium meta bisulphate and sorbic acid for preservation of tomato juice.
PDF Fulltext XML References Citation Report Citation
  •    Establishment of Efficient in vitro Culture and Plantlet Generation of Tomato (Lycopersicon esculentum Mill.) and Development of Synthetic Seeds
  •    Development of Fruit Dahi (Yoghurt) Fortified with Strawberry, Orange and Grapes Juice
  •    A New Simple and Rapid Colorimetric Screening Test for Semi-qualitative Analysis of Vitamin C in Fruit Juices Based on Prussian Blue
  •    Baicalin, Added as the Only Preservative, Improves the Microbiological Quality of Homemade Mayonnaise
  •    Modified/Controlled Atmosphere Storage of Minimally Processed Mango Slices (Var. Arka anmol)
  •    The Potential Application of Plant Essential Oils as Natural Preservatives Against Escherichia coli O157:H7
  •    Studies on Microbial and Sensory Quality of Mango Pulp Storage with Chemical Preservatives
How to cite this article:

Md. Nur Hossain, Md. Fakruddin and Md. Nurul Islam, 2011. Effect of Chemical Additives on the Shelf Life of Tomato Juice. American Journal of Food Technology, 6: 914-923.

DOI: 10.3923/ajft.2011.914.923


26 April, 2021
arefeh rahmati:
this article is perfect.




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