Abstract
The study aimed to determine the effect of different concentrations of sodium benzoate at ambient storage condition on kokum rind juice. For this experiment, Factorial Completely Randomized Design (F.C.R.D.) was used. During the investigation, the chemical parameter, microbial analysis and sensory qualities of kokum rind juice were studied. During the 3 months of ambient storage condition, analysis was conducted at the interval of one month. The chemical parameter like acidity, TSS, reducing sugar, total sugar, anthocyanins and microbial analysis, sensory qualities changed significantly. From the experiment it can be concluded that the kokum rind juice could be stored at 1500 ppm sodium benzoate concentration in a good acceptable condition at ambient storage condition.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
