Effect of Sodium Benzoate Concentrations and Storage Conditions on Sensory Evaluation and Microbial Count of Jamun Juice during Storage


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Authors

  • P. P. BAGKAR Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth Dapoli - 415 712, Maharashtra
  • R. G. KHANDEKAR Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth Dapoli - 415 712, Maharashtra
  • J. J. KADAM Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth Dapoli - 415 712, Maharashtra
  • C. D. PAWAR Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth Dapoli - 415 712, Maharashtra
  • R. S. PATIL Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth Dapoli - 415 712, Maharashtra

Abstract

Microbiological assessment of preservative method and storage conditions for Jamun juice was carried out. The juice samples were subjected to chemical treatment using sodium benzoate (250, 500, 750, 1000 ppm and control). All samples were stored in ambient (28 ± 2°C) and cold storage condition (12°C) for six months to determine the effect of treatments on microbial count. Microbiological criteria are intended to give some degree of assurance that juice is safe and of suitable quality, and that it will remain so to the end of its shelf life. The use of sodium benzoate and juice stored at cold storage temperature gave the best storage stability and was best for consumption upto 4 months.

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Submitted

2019-08-19

Published

2016-12-30

Issue

Section

Articles

How to Cite

BAGKAR, P. P., KHANDEKAR, R. G., KADAM, J. J., PAWAR, C. D., & PATIL, R. S. (2016). Effect of Sodium Benzoate Concentrations and Storage Conditions on Sensory Evaluation and Microbial Count of Jamun Juice during Storage. Journal of the Indian Society of Coastal Agricultural Research, 34(2). https://epubs.icar.org.in/index.php/JISCAR/article/view/92898