Vol. 5, Issue 4 (2017)
Effect of sodium benzoate concentrations and storage conditions on sensory evaluation and microbial count of jamun juice during storage
Author(s): PP Bagkar, NR Phutankar, RG Khandekar, JJ Kadam, CD Pawar and RS Patil
Abstract: Microbiological assessment of preservative method and storage conditions for Jamun juice was carried out. The juice samples were subjected to chemical treatment using sodium benzoate (250, 500, 750, 1000 ppm and control). All samples were stored in ambient (28±2oC) and cold storage condition (12ºC) for six months to determine the effect of treatments on microbial count. Microbiological criteria are intended to give some degree of assurance that juice is safe and of suitable quality, and that it will remain so to the end of its shelf life provided. The use of sodium benzoate and juice stored at cold storage temperature gave the best storage stability and was best for consumption upto 4 months.
Pages: 1974-1977 | 989 Views 105 Downloads
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How to cite this article:
PP Bagkar, NR Phutankar, RG Khandekar, JJ Kadam, CD Pawar, RS Patil. Effect of sodium benzoate concentrations and storage conditions on sensory evaluation and microbial count of jamun juice during storage. Int J Chem Stud 2017;5(4):1974-1977.
