1Hayatullah, Department of Food Science and Technology, University of Agriculture, Peshawar, Pakistan
2Sayed Maqsod Hashimi, Agriculture Faculty of Kabul University, Kabul, Afghanistan
3Muhammad Ayub, Department of Food Science and Technology, University of Agriculture, Peshawar, Pakistan
4Yasser Durrani, Department of Food Science and Technology, University of Agriculture, Peshawar, Pakistan
5Nasratullah, Department of Food Science and Technology, University of Agriculture, Peshawar, Pakistan
*Author correspondence: Hayatullah, Department of Food Science and Technology, Faculty of Nutrition Sciences, The University of Agriculture, Peshawar, Khyber Pakhtunkhwa-Pakistan
Online Published on 28 August, 2023.
The effect of different chemical preservatives was studied on the overall quality of whole mandarin juice stored at ambient temperature (20 to 25 0C) during 90 days of storage. The treatments were Mn0 (whole mandarin juice), Mn1 (whole mandarin juice + 1.25% guar gum + 0.1% potassium metabisulphite), Mn2 (whole mandarin juice + 1.25% guar gum + 0.1% sodium benzoate), Mn3 (whole mandarin juice + 1.25% guar gum + 0.1% potassium sorbate), Mn4 (whole mandarin juice + 1.25% guar gum + 0.05% potassium metabisulphite + 0.05% sodium benzoate), Mn5 (whole mandarin juice + 1.25% guar gum + 0.05% potassium metabisulphite + 0.05% potassium sorbate), Mn6 (whole mandarin juice + 1.25% guar gum + 0.05% sodium benzoate + 0.05% potassium sorbate). All the samples were analyzed physiochemically i.e. ascorbic acid, titratable acidity, pH, reducing sugar, non reducing sugar, total soluble solid, sugar acid ratio and sensory (color, flavor and overall acceptability) fortnightly during the whole period of storage. Results showed that ascorbic acid decreased (from 42.42 to 14.60 mg/100g), pH (from 3.68 to 3.37), sugar acid ratio (26.26 to 23.90) non reducing sugar (from 3.19 to 2.76). During sensory analysis the mean score of judges decreased, color (from 9.00 to 5.30), flavor (from 8.00 to 5.07) and overall acceptability (from 8.50 to 5.18), while total soluble solid, titratable acidity and reducing sugar increased from 17.00 to 18.18o Brix, 0.64 to 0.76 % and 4.83 to 5.26 respectively. The maximum mean value for ascorbic acid was observed in treatment Mn1 (30.16), titratable acidity Mn0 (0.73), pH Mn1 and Mn4 (3.56), TSS Mn0 (17.76), sugar acid ratio Mn1 (26.08), reducing sugar Mn0 (5.15), non reducing sugar Mn1 (3.03), color Mn1 (8.11), flavor Mn1 (7.10) and overall acceptability Mn1 (7.60). The statistical analysis showed that storage interval and treatments had a significant (P<0.05) effect on the physicochemical and sensory characteristics of whole mandarin juice during storage.
Whole mandarin juice, Physiochemical attributes
