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Effect of refrigeration temperature, sugar concentrations and different chemicals preservatives on the storage stability of strawberry juice.
| Content Provider | CiteSeerX |
|---|---|
| Author | Wisal, Shakoor Ullah, Javid Zeb, Alam Khan, Muhammad Zafarullah |
| Abstract | Abstract-- This research was carried out to investigate the effect of sugar concentrations, chemical preservatives, and refrigeration temperature (4-10 o C) on the physicochemical and sensory attributes of strawberry juice stored for one year. The samples were numbered as, T R24=Strawberry juice (7.5�brix)- no preservatives (control), T R25=Strawberry juice (7.5�brix) with 0.1 % sodium benzoate, T R26=Strawberry juice (7.5�brix) with 0.1 % potassium sorbate, T R27=Strawberry juice (7.5�brix) with 0.05 % sodium benzoate+0.05 % potassium sorbate, T R28=Strawberry juice (20.5�brix)- no preservatives (control), T R29=Strawberry juice (20.5�brix) with 0.1 % sodium benzoate, T R30=Strawberry juice (20.5�brix) with 0.1 % potassium sorbate, T R31=Strawberry juice (20.5�brix) with 0.05 % sodium benzoate +0.05 % potassium sorbate, T R32=Strawberry juice (30.5�brix)-no preservatives (control), T R33=Strawberry juice (30.5�brix) |
| File Format | |
| Access Restriction | Open |
| Subject Keyword | Sodium Benzoate Sugar Concentration Potassium Sorbate Refrigeration Temperature Strawberry Juice Different Chemical Storage Stability Sensory Attribute R31 Strawberry Juice R28 Strawberry Juice R25 Strawberry Juice R30 Strawberry Juice R33 Strawberry Juice R29 Strawberry Juice R27 Strawberry Juice R24 Strawberry Juice R32 Strawberry Juice R26 Strawberry Juice Chemical Preservative |
| Content Type | Text |
| Resource Type | Article |
