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Effect of Sodium Benzoate and Storage Periods on Nutrient, Phytochemical and Organoleptic Attributes of Mature Unripe Pawpaw (Carica papaya) Fruit Juice
Abstract
This study determined the effect of preservative and storage periods on the nutrient, phytochemical and organoleptic attributes of mature unripe Carica papaya fruit juice. The juice was prepare and sodium benzoate was added to the juice as a preservative. The juice was pasteurized at 70-80°C for 4 min, filled in sterilized bottles, corked and stored at room temperature (25±2°C). The nutrient, phytochemical and organoleptic attributes of the juice were determined daily for two weeks using standard methods. The data was analyzed using Duncan’s multiple range test to separate and compare the means. The effect of the preservative was less on the macronutrient composition. There was a significant reduction in the minerals and phytochemicals as storage duration increases. The preservative generally reduced the rate of nutrient loss in the juice when compared with other studies without preservatives.
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Mature unripe pawpaw fruit juice, nutrient, organoleptic attributes, phytochemical, sodium benzoateArticle Metrics
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Copyright (c) 2016 Asian Network for Scientific Information
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
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Chikwendu, J., Ugwuanyi, O., & Edeh, R. (2016). Effect of Sodium Benzoate and Storage Periods on Nutrient, Phytochemical and Organoleptic Attributes of Mature Unripe Pawpaw (Carica papaya) Fruit Juice. Pakistan Journal of Nutrition, 15(3), 223–228. https://doi.org/10.3923/pjn.2016.223.228
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