Quality Evaluation of Strawberry Juice with TSS of 30.5o Brix Preserved with Benzoate, Sorbate, and Antioxidant Stored At Refrigeration Temperature

Abstract

The aim of this research was carried out to investigate the effect of different sucrose concentrations and chemical preservatives and storage temperature, i.e., refrigeration temperature (4-10oC), on the physico chemical and sensory attributes of strawberry juice stored for one year. samples were numbered as, TR32=Strawberry juice (30.5obrix) - no preservative, TR33=Strawberry juice(30.5obrix) with 0.1Percent sodium benzoate, TR34=Strawberry juice (30.5obrix) with 0.1Percent potassium sorbate,TR35=Strawberry juice (30.5obrix) with 0.05Percent sodium benzoate 0.05 Percent potassium sorbate,TR44=Strawberry juice (30.5obrix) - no preservatives (control), TR45=Strawberry juice (30.5obrix) with 0.1 Percent sodium benzoate, TR46=Strawberry juice (30.5obrix) with 0.1Percent potassium sorbate,TR47=Strawberry juice (30.5obrix) with 0.05Percent sodium benzoate 0.05Percent potassium sorbate. As a result,a decrease in color was recorded for all samples, but it was in the acceptable range during storage. Flavor deterioration occurred in control samples (TR32 and TR44), while treated samples showed less loss in flavor during storage. Comparatively better consistency was recorded by treated juice. After one year of storage, the samples were acceptable to the consumer on the basis of color, flavor, consistency, and overall acceptability. Among all the treatments, TR32 and TR44 were rejected during storage, while TR47was found most effective, followed by TR45, and showed better storage stability than other samples.