Studies on Microbial and Sensory Quality of Mango Pulp Storage with Chemical Preservatives
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 o C) 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.
Keywords:
Chemical preservatives, Mango pulp, sensory qualityArticle Metrics
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