Main Article Content
This study was carried out to find the effect of potassium metabisulphite, potassium sorbate and sodium benzoate on the preservation and overall quality of grapes juice. Total seven samples were made with this juice which were named as J0, J1, J2, J3, J4, J5, J6. They were kept in plastic bottles and stored at room temperature. All samples were analyzed at fifteen days interval physiochemically (pH, total soluble solids, % acidity, ascorbic acid, reducing and non-reducing sugar) and organoleptically (color, flavor, taste and overall acceptability) for a total period of 90 days. Results obtained from statistical analysis (α showed that storage interval and preservation had significant effect on physiochemical and organoleptic characteristics. Total soluble solids increased maximum in J0 (7.46%) and minimum in J4 (2.79%). Ascorbic acid reduced maximum in J0 (70.40%) and minimum in J2 (29.14%). pH reduced maximum in J0 (17.23%) and minimum in J4 (4.06%). Acidity increased maximum in J0 (41.00%) and minimum in J4 (11.18%). Reducing sugars increased maximum in J0 (69.51%) and minimum in J4 (8.81%). Non-reducing sugars decreased maximum in J4 (83.33 %) and minimum in J2 (36.22 %). Color score decreased maximum for J1 (53.30%) and minimum for J4 (8.00%). Flavor score decreased maximum for J2 (50 %) and minimum for J6 (12.43%). Taste score decreased maximum for J2 (62.66%) and minimum for J4 (8.00%). Overall acceptability score decreased maximum for J2 (54.35%) and minimum for J4 (10.26%). J4 [(grapesjuice + potassium metabisulphite (0.05%) + potassium sorbate(0.05%)] remained very acceptable during storage while J0 [grapes juice + no preservative] was found very bad. Future study is recommonded on microflora assesment, micronutrients assesment, flavonoids and polyphenols extraction which can be added to other food products to prevent cancer in population.
Keywords: Acidity; Ascorbic acid; Organoleptics; pH; Sodium benzoate; Total soluble solids