期刊名称：Journal of Environmental Science and Natural Resources
印刷版ISSN：2408-8633
出版年度：2013
卷号：5
期号：2
页码：23-28
语种：English
出版社：Bangladesh Society for Conservation of Environment and Natural Resources
摘要：This study was done to analyse the effect of chemical preservatives on watermelon juice. The samples were; pasteurized watermelon juice (T 1 ), pasteurized watermelon juice +20% sucrose (T 2 ), pasteurized watermelon juice +0.1% sodium benzoate (T 3 ), pasteurized watermelon juice +20% sucrose +0.1% sodium benzoate (T 4 ), pasteurized watermelon juice +0.1% potassium sorbate (T 5 ), pasteurized watermelon juice +20% sucrose+0.1% potassium sorbate (T 6 ), pasteurized watermelon juice +0.05% sodium benzoate +0.05% potassium sorbate (T 7 ), pasteurized watermelon juice +20% sucrose +0.05% sodium benzoate +0.05% potassium sorbate (T 8 ), pasteurized watermelon juice +0.1% sodium benzoate +0.1% potassium sorbate (T 9 ), pasteurized watermelon juice +20% sucrose +0.1% sodium benzoate +0.1% potassium sorbate (T 10 ). The samples were stored at 4 - 15°C for three months. T 1 and T 2 were rejected soon due to spoilage. Minimum ascorbic acid content was reduced in T 10 (23.85%), while maximum in T 4 (44.44%). Minimum acidity was increased in T 10 (50.00%), while maximum in T 1 (107.69%). Treatments T 10 , T 9 T 8 and T 6 were found most acceptable in maintaining the sensory characteristics compared to others during storage. Among all the treated juice sample T 10 was most effective in maintaining the sensory and nutritional quality during storage. DOI: http://dx.doi.org/10.3329/jesnr.v5i2.14597 J. Environ. Sci. & Natural Resources, 5(2): 23-28 2012
