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The present study was designed to find the best mixing ratio of mandarin and strawberry juice, and to study the individual and combined effect of sodium benzoate and potassium sorbate on physiochemical and organoleptic characteristics of the product during storage. The juices from both fruits were mixed in different ratios (1:1, 1:2, 1:3, 2:1, 3:1) and were analyzed organoleptically. The product having both fruit juices in (1:1) was taken for further study. Total six samples (S1, S2, S3, S4, S5 and S6) were preserved with different concentrations of sodium benzoate and potassium sorbate and were analyzed for their physiochemical (pH, total soluble solids, % acidity, ascorbic acid, reducing and non-reducing sugar) and organoleptic characteristics (color, flavor, taste and overall acceptability) for 90 days at 15 days interval at room temperature. The average value for pH, ascorbic acid and non-reducing sugars were decreased at α value (˂ 0.05) while the average value for total soluble solids, percent acidity and reducing sugars were increased at α value (˂ 0.05). The average judges score for color, flavor, taste and overall acceptability of all samples was decreased at α value (˂0.05). S4 [(1:1) + 0.075% Sodium benzoate + 0.025 Potassium sorbate] stayed more acceptable while S6 [controlled] showed unsatisfactory results both physiochemically and organoleptically.
Keywords: Fruit juice; Mandarin; Preservatives; Quality evaluation; Strawberry; Temperature