Abstract
Abstract The research work was conducted to find out the effect of sodium benzoate and potassium sorbate on the overall quality of strawberry squash, stored at ambient temperature for 90 days. The research samples were numbered as T1 (strawberry squash without preservative), T2 (0.1% sodium benzoate), T3 (0.1% potassium sorbate), T4 (0.05% sodium benzoate + 0.05% potassium sorbate), T5 (0.075% sodium benzoate + 0.025% potassium sorbate). The samples were studied for pH, TSS, % acidity, ascorbic acid, reducing sugar, non-reducing sugar and organoleptic evaluation (color, flavor, taste and overall acceptability). A decrease was observed in pH (2.86 to 1.92), TSS (49.50 to 42.76), ascorbic acid content (41.75 to 24.74), non-reducing sugar (26.12 to 24.47) and an increase in % acidity (1.31 to 1.97) and reducing sugar (10.40 to 11.85). During sensory evaluation, the sample T4 (0.05% sodium benzoate + 0.05 % potassium sorbate) was found most acceptable. Statistical analysis showed that the treatments and storage intervals had a significant (P<0.05) effect on the physicochemical and organoleptic analysis of strawberry squash. Keywords: Ambient temperature; Benzoate; Evaluation; Physicochemical Analysis; Strawberry squash; Sorbate http://dx.doi.org/10.19045/bspab.2018.700199
Highlights
The ready squash samples were packed in sterilized 250ml capacity clear glass bottles and were kept at ambient temperature for physico-chemical and sensory analysis at intervals of 15 days for a total period of 3 months
In a similar study [11] reported a decrease in ascorbic acid in juices during storage
The analysis of the data showed that different treatments and storage intervals had a significant effect on Total Soluble Solids of strawberry squash
Summary
In a similar study [11] reported a decrease in ascorbic acid in juices during storage These results are in agreement with the findings of [12] who recorded a change in Chalder variety of strawberries stored at 4 0C. The analysis of the data showed that different treatments and storage intervals had a significant effect on Total Soluble Solids of strawberry squash. Maximum decrease was observed in T1 (17.78%) and minimum in T4 (11.71%) (Table 4) These findings are in close conformity with the research work of [15] who showed a significant decrease in TSS of strawberry syrup during storage. Maximum percent increase was observed in T1 (18.56%) while minimum percent increase was noted in T2 (10.23%) (Table 5) These results are in agreement with [16] who showed an increase in glucose and fructose contents in strawberry fruits. Similar trends of decreasing non-reducing sugars were observed by [18] during studies on mango squash
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