Studies on microbial and sensory quality of mango pulp storage with chemical preservatives
| Autor: | Majid Suhail Hashmi, Aysha Riaz, Sahib Alam, Abdul Sattar Shah |
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| Předmět: |
Taste
Nutrition and Dietetics Potassium Pulp (paper) Public Health Environmental and Occupational Health chemistry.chemical_element Bacterial growth engineering.material chemistry.chemical_compound Nutrient chemistry engineering Sodium benzoate Food science Flavor Chemical preservatives Food Science |
| Zdroj: | Scopus-Elsevier |
| Popis: | The effect of chemical preservatives of sodium benzoate, potassium metabisulphite and potassium sorbet used individually and in combination, was studied on the microbial and sensory quality of the mango pulp (packed in 1kg glass and plastic containers) stored at ambient temperature (30-36 C) for o 90 days with an interval of fifteen days. Mean score of taste panel for color, flavor and overall acceptability significantly (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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