Effect of Different Food Preservatives on the Storage Stability of Peach Persimmon Blended Pulp
Effect of Different Food Preservatives on the Storage Stability of Peach Persimmon Blended Pulp
Ghulam Mohi Uddin Paracha* and Yasser Durrani
Figure 1
Percent increase in TSS of blended pulp stored at ambient conditions.
Figure 3
Percent increase in acidity of blended pulp stored at ambient conditions
Figure 4
Percent decrease in total phenolic content of blended pulp stored at ambient conditions.
Figure 5
Percent decrease in ascorbic acid of blended pulp stored at ambient conditions.
Figure 6
Percent decrease in antioxidant activity of blended pulp stored at ambient conditions.
Figure 7
Percent decrease in color of blended pulp stored at ambient conditions.
Figure 8
Percent decrease in flavor of blended pulp stored at ambient conditions.
Figure 9
Percent decrease in overall acceptability of blended pulp stored at ambient conditions.
Figure 2
Percent decrease in pH of blended pulp stored at ambient conditions.
June 2020
Vol. 36, Iss. 2, Pages 374-733
