Biology and Life Sciences

Biology and Life Sciences

EFFECT OF DIFFERENT FOOD ADDITIVES ON THE PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY OF STORED STRAWBERRIES.

Pages: 9  ,  Volume: 12  ,  Issue: 1 , September   2018
Received: 17 Sep 2018  ,  Published: 22 September 2018
Views: 62  ,  Download: 0

Authors

# Author Name
1 Z. Bashir1
2 Saeed G
3 Javedullah.K
4 M. Khan2
5 Maazullah K2

Abstract

Strawberry fruit was purchased from the local market and brought to the Food science division of NIFA for processing. They were washed, cut into halves and were treated with different concentrations of sugar (0%, 20% and 40 %) and CaCl2 (0%, 0.5% and 1%) solutions in 250ml plastic jars. The lids of the jars were tightly closed and stored at ambient condition for a period of 90 days. All the samples were analyzed for physicochemical properties (TSS, VIT C, %Acidity, Anthocyanin value, pH etc.), and microbiologically for Total Fungal Count (TFC). From the result, it was observed that the samples preserved with 40% sugar syrup were found better in Vitamin C and Anthocyanin retention after 90 days of storage. The anthocyanin content was leached out to some extent from the fruits into the syrup. The ratio of leaching was lesser in the samples treated with higher sugar concentration. No fungal contamination was noted in any sample irrespective of treatments while in controlled samples more than 103 TFC/gm was noted and found unsuitable for human consumption. The sensory evaluation showed that all the samples were within the acceptable range except the controlled ones which were discarded after 7 days of storage.

Keywords

References

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