Effects of different packaging conditions and storage temperatures on the physico-chemical properties of barbecue sauce

Abstract

Recipe and preparation procedure of Barbecue sauce incorporating traditional ingredients to suit the Indian palate was standardized. Barbecue sauce prepared was thermally processed, preserved and stored in glass bottles and retortable pouches at room temperature (15–30°C) and low temperature (5–7°C) respectively upto three months and evaluated for different physico-chemical properties after every 15 days. The average acidity of Barbecue sauce stored in glass bottles and retortable pouches decreased non-significantly (p<0.05) with the increase in the storage time. But the average pH value increased non-significantly (p<0.05) with the increase in the storage time. of Barbecue sauce stored in glass bottles and retortable pouches. The average total soluble solids (TSS) increased non-significantly (p<0.05) with the increase in the storage period. The average viscosity of Barbecue sauce stored in glass bottles and retortable pouches increased significantly (p<0.05) with the increase in the storage time. However, the average spreadibility of Barbecue sauce stored in glass bottles and retortable pouches decreased significantly (p<0.05) with the increase in the storage time. It was concluded that Barbecue sauce prepared incorporating traditional ingredients was found highly acceptable to the consumers. The product was found stable and highly acceptable at the end of storage period of three months, in glass bottles and retortable pouches.