Effect of Different Chemical Preservatives on the Quality Attributes of Guava Aloe vera Blended Pulp at Ambient Conditions
Effect of Different Chemical Preservatives on the Quality Attributes of Guava Aloe vera Blended Pulp at Ambient Conditions
Rehman Ullah Khan* and Muhammad Ayub
ABSTRACT
The present study was undertaken to examine the effect of chemical preservatives on physico-chemical parameters (pH, titratable acidity, total soluble solids, reducing sugar, non-reducing sugar and ascorbic acid), total phenolic compounds, total antioxidant capacity and sensory evaluation of guava aloe vera blended pulp. The treatments were as GABP0 (control), GABP1 (0.1% P.S), GABP2 (0.1% K.M.S), GABP3 (0.1% S.B), GABP4 (0.05% each P.S and K.M.S), GABP5 (0.05% each P.S and S.B), GABP6 (0.05% each K.M.S and S.B), GABP7 (0.033% each P.S+ KMS and SB). The guava aloe vera blended pulp samples of all treatments were packed in pet bottles and stored at ambient conditions for six months. The results revealed significant decline in pH from 4.51 to 3.47, ascorbic acid from 120.42 to 51.48 mg/100gm, total phenolic content from 32.43 to 11.47mg gallic acid equivalents/100g and antioxidant capacity from 76.02 to 33.23TE/100g while significant increase was observed in total soluble solids from 5.05 to 6.210Brix, total acidity from 0.62 to 1.11 during six months storage. Decline was revealed by all samples in sensory parameters. It was concluded that samples GABP6 and GABP7 showed maximum nutrients retention comparatively and remained highly acceptable during six months storage.
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