Journal of Food Processing & Technology

Nisar Hussain

Publications

• Research Article
  Quality Assessment of Sweet Cherry (Prunus avium) Juice Treated with Different Chemical Preservatives
  Author(s): Sajid Hussain, Aysha Riaz, Murtaza Ali, Naeem Ullah and Nisar HussainSajid Hussain, Aysha Riaz, Murtaza Ali, Naeem Ullah and Nisar Hussain
  
  This research was conducted to assess the quality of sweet cherry juice treated with sodium benzoate and potassium sorbate. The samples were packed in 1000 ml PET bottles and stored at ambient temperature. The treatments were observed for different physiochemical and sensory properties at 30 days interval for 90 days. Results showed a significant increase in Total soluble solids (14.73 to 15.17obrix); titratable acidity (0.85% to 1.15%), and Reducing sugar (10.38% to 11.25%); while a significant decrease in pH (4.38 to 3.32); ascorbic acid (8.66 mg/100 g to 5.10 mg/100 g); sugar acid ratio (17.42 to 13.37), and non-reducing sugar (1.52% to 1.29%). Throughout storage interval, it was observed that Treatment CJ3 (0.1% sodium benzoate+0.1% citric acid) was acceptable physicochemical and we recommend it for commercial use. .. View More»
  

  Abstract PDF