EFFECTS OF SODIUM BENZOATE ON THE QUALITY EVALUATION OF MANGO PULP DURING THE STORAGE INTERVALS

Abstract

This research was conducted to study the effects of sodium benzoate (0.1% ) on mango pulp which was stored in transparent plastic jars at ambient temperature (25 to 30°C) for three months. Mangoes “Chaunsa” varieties were selected for research work and research was conducted in analytical laboratory of FSPDI. NARC, Islamabad. The treatments were T0 (Mango pulp without preservative) and T1 (0.1% sodium benzoate). The samples were analyzed for physicochemical (0. pH, TSS and % acidity) and sensory analysis (color, flavor and overall acceptability) after 15 days of intervals. The data showed that the pH decreased from 3.85 to 3.44, TSS increased from 13.00 to 14.50° and titratable acidity increased from 0.29 to 0.34% during storage. Organolaptically T1 was found better then the T0. Sample T1 (0.1% Sodium benzoate) was found more acceptable as compare to T0 (mango pulp without preservative) after three months of storage.