International Journal of Life Science and Engineering
Articles Information
International Journal of Life Science and Engineering, Vol.3, No.1, Mar. 2018, Pub. Date: May 28, 2018
Shelf Stability with & Without Preservatives and Storage Conditions, Physico-Chemical Properties of Strawberry Juice Procured from Tangail District Bangladesh
Pages: 1-17 Views: 410 Downloads: 182
Authors
[01] Habibur Rahman, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh.
[02] Serajul Islam, School of Food Science and Technology, Jiangnan University, Wuxi, China.
[03] Dilruba Akter, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh.
[04] Nasim Talukder, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh.
[05] Noyazzesh Hossain, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh.
[06] Hafizur Rahman, Department of Fortification-USI, Nutrition International, Dhaka, Bangladesh.
[07] Abu Zubair, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh.
Abstract
Research was conducted on observation of shelf stability of strawberry juice and physico-chemical & antioxidant properties of strawberry juice. The sample number SJ-1 without preservative and sample SJ-2, SJ-3, SJ-4 & SJ-5 with sodium benzoate & potassium metabisulphite preservatives of 5 mg, 20 mg, 5 mg & 10 mg respectively. The shelf stability was performed in two conditions at room (25°C) and freezing temperature (-18°C) of all the samples. On the other hand, the samples were analyzed for physico-chemical properties, sensory properties and microbiological test. The major physicochemical properties were moisture, ash, TSS and PH measured about 90.17%, 0.39%, 17% and 3.71 respectively and also antioxidant properties vitamin C was 60 mg/100gm. The TSS & PH were decreased at room temperature after 12 days and freezing temperature after 38 days about 6%, 8%, 5%, 7%, 6% and 10.5%, 10%, 10%, 10% 10% respectively of TSS, & about 3.15, 2.94, 3.32, 2.96, 3.12 and 3.62, 3.70, 3.71, 3.61 3.62 PH of sample SJ-1, SJ-2, SJ-3, SJ-4 and SJ-5. In case of tritable acidity, after 12 days the minimum was 1.60 and maximum 5.12 at room temperature whereas after 38 days the minimum was 1.31 and maximum was 2.88 at freezing temperature. The total viable bacteria load was observed minimum SJ-4 (8.2×104) and maximum in SJ-3 (1×105) after 10 days at the room temperature, whereas freezing temperature was SJ-3 (0.80×104) and SJ-1 (0.88×104) after 38 days. On the other hand, total fungal count was in SJ-3 (2.8×103) minimum and SJ-1 (4×103) maximum at room temperature, after 10 days, whereas freezing temperature was SJ-2 (0.80×103) and SJ-1 (0.95×103) after 38 days. In addition, total coliform count was found, SJ-5 in 0.77×102 minimum and SJ-1 in 0.94×102 maximum at freezing temperature after 10 days. Overall the shelf life was sound at 12 days in the room temperature and 38 days in freezing temperature. The strawberry juice easily preserves at homemade level until 12 days and among treated SJ-1, SJ-2 and SJ-3 sample was found most effective and better storage stability than other sample.
Keywords
Strawberry Juice, Preservatives, Physico-Chemical & Antioxidant Properties, Tangail District, Sensory Properties & Bangladesh
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