Journal of Food Processing & Technology

Department of Nutrition and Food Hygiene, School of Public Health, Jilin University, Changchun, Jilin, P.R. China

Biography

Department of Nutrition and Food Hygiene, School of Public Health, Jilin University, Changchun, Jilin, P.R. China Effect of Different Chemical Preservatives on Preservation of Pear Nectar Department of Nutrition and Food Hygiene, School of Public Health, Jilin University, Changchun, Jilin, P.R. China

Publications

• Research Article   
  Effect of Different Chemical Preservatives on Preservation of Pear Nectar
  Author(s): Qamar Liaqat, Said Wahab, Muhammad Ayub, Adnan Waheed, Irfan Ullah*, Naeem Ullah and Murtaza Ali
  
  Benzoate and Potassium sorbate separately and in combination with different concentration is used for the preservation of pear nectar. The samples were packed in 250 ml transparent plastic bottles at room temperature for a storage period of 90 days. The treatments were P0 (pear nectar with no preservative), P1 (pear nectar+0.1% Sodium benzoate), P2 (pear nectar+0.1% potassium sorbate), P3 (pear nectar+0.05% Sodium benzoate), P4 (pear nectar+ 0.05% Potassium benzoate) and P5 (pear nectar+0.05% Sodium benzoate and 0.05% Potassium sorbate). Samples of pear nectar were evaluated for total soluble solids, ascorbic acid, %acidity, pH, reducing and non-reducing sugar and sensory evaluation (color, flavor, taste and overall acceptability). pH decrease from 4.03 to 3.60, total soluble solids increase (14.90 .. View more»
  

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