Vol. 5 (1) : January-February 2014 issue
Green Farming Vol. 5 (1) : 136-139 (January-February, 2014)
Physico-chemical and microbiological study of chemically preserved mango pulp
SHWETA PARIDA1*, MABOODURRAHMAN2 and R.G. BURBADE3
Deptt. of Food Chemistry and Nutrition, K. K.Wagh College of Food Technology, Panchavati, Nashik- 422 003 (MS)
Designation : 1,2,3Asstt. Professor *(shwetap2007@yahoo.co.in)
Subject : Food Science, Preservation & Processing, Protectants & Infestation and Post-harvest Technology
Paper No. :
Total Pages : 4
Received : 14 August 2013
Revised accepted : 25 January 2014
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Citation :
SHWETA PARIDA, MABOODURRAHMAN and R.G. BURBADE. 2014. Physico-chemical and microbiological study of chemically preserved mango pulp. Green Farming Vol. 5 (1) : 136-139 (January-February, 2014)
ABSTRACT
The effect of sodium benzoate (SB) and potassium metabisulphite (KMS) at various concentrations on chemical, microbiological and sensory quality of mango pulp during storage was assessed. Inhibitory activity of the chemical preservatives and their effect on chemical and sensory attributes was tested periodically by simulating the industrial mango pulp storage in the lab (3-4 ºC in the dark), for a period of 90 days. Protein, fats, decreased while ash content and total soluble solid (TSS) increased during the storage period. A slight progressive decline in pH was observed with a proportional increase (p<0.05) in the acidity of the stored pulp samples. Significant inhibition of the total plate count (TPC) was observed on applying the specified concentrations; however KMS was shown to be inhibitory. Storage time significantly (p<0.05) increased the CFU/g of the pulp samples as the maximum growth was observed after 90 days of storage. Sensory characteristics of the juice prepared from treated mango pulp samples were affected negatively on addition of preservatives however; the samples were accepted by the judges even after three months of storage.
Key words :
Chemical preservation, CFU, Mango pulp, Organoleptic characters, Physico-chemical analyses, TSS, TPC.