Comprehensive Effects of Different Chemical Preservatives On Dehydrated Diced Radish During Storage

Abstract

This study aimed to the effect of chemical preservatives on dehydrated diced radish, as well as their effect on the taste, nutritional value and shelf life of the final product. Before dehydration turnip diced were treated with different chemical preservatives and their different concentrations viz. The eight samples were added T1 = 0.1% potassium metabisulphite, T2 = 0.1% sodium benzoate, T3 = 0.1% potassium sorbate, T4 = 0.05% potassium metabisulphite + 0.05% sodium benzoate, T5 = 0.05% potassium metabisulphite + 0.05% potassium sorbate, T6 = 0.05% sodium benzoate + 0.05% potassium sorbateT7 = 0.05% potassium metabisulphite + 0.025% sodium Benzoate + 0.025% potassium sorbate, T0 = no chemical preservative. Samples were evaluated for physiochemical (moisture, pH, total solid, titratable acidity, ash and ascorbic acid), sensory (color, texture, taste and overall acceptability) and total bacterial count at 15 days interval of 90 days storage. Moisture value was decreased during storage. Maximum decreased was found in T0 (8.65) 3.52% while minimum decrease was observed in T1 (9.23)1.40%. pH was decreased during storage. The maximum decrease was observed in T0 (5.44) 16.10%. While minimum decreased found in T1 (5.64) 6.36%. Titratable acidity value was increased during storage. Maximum increase was observed in T0 (1.96) 17.78% while minimum increase was observed in T1 (1.81) 8.05%. Total solid was increased during storage. Maximum increase was found in T0 (91.35) 0.34 % and lower limit was detected in T1 (90.77) 0.14%. Ash content was increased with storage interval. Maximum increased in T0 (6.57) 2.31% while minimum in T1 (6.08) 0.99%. Ascorbic acid was decreased during storage. Maximum decreased in T0 (6.15)80.48% while minimum in T1 (9.05) 37.79%. Color, Texture, Taste and Overall acceptability were decreased with storage interval. Color maximum score was found in T1 (7.70) while minimum score was found in T0 (3.97). Texture maximum score was found in T1 (8.06) and minimum score in T0 (2.97). Taste maximum score was found in T1 (7.56) while minimum was noticed in T0 (3.33). Maximum score of overall acceptability was found in T1 (7.77) while minimum score obtained by T0 (3.42). Total bacterial count was increased with storage interval. Maximum increased in T0 (24.43x107) 800% while minimum increased in T1 (10.57x107cfu/g) 375%. Both chemical preservatives and storage intervals resulted in highly significant (p < 0.000) differences for all parameters. When comparing the chemical preservatives, the best acceptability among all the treatments was obtained by T1 which was treated with 0.1% potassium metabisulphite.