24. Development and storage study of apricot nectar

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Alif Khan, Altaf Ur Rehman, Asad Ali, Hassan Waqas, Zaka Ur Rehman Shah Saoud, Kashif Akbar Ziaur Rahman


This research was performed to check the influence of chemical preservatives such as (potassium metabisulphite, sodium benzoate and potassium sorbate) alone and in grouping to obtain for the overall quality of apricot nectar, the nectar was filled in ( 250ml plastic bottles) and kept at room temperature for three months. The treatments used in this research were T 0 = Apricot nectar with no preservatives T 1 = Apricot nectar+Potassium metabisulphite (0.1%), T2 = Apricot nectar + Sodium benzoate(0.1%),T 3 =Apricot nectar + Potassium sorbate( 0 .1 % ), T 4 =Apricot nectar + Potassium Metabisulphite (0.05 %) + Sodium benzoate (0.5% ), T 5 = Apricot nectar + Potassium Metabisulphite (0.05 %) + potassium sorbate (0.05%), T 6 = Apricot nectar + sodium benzoate (0.05%) + potassium sorbate(0.05 %), T 7 = Apricot nectar + sodium benzoate (0.033 %)+potassium sorbate(0. 033%) + Potassium Metabisulphite (0.033%).The samples were examined physico-hemically for factors such as, as vitamin C, pH, TSS, percent acidity, reducing sugar, non-reducing sugar and organolyptically for color, flavor and overall acceptability. Ascorbic acid decreased from 9.94 to 7.82mg per 100g, pH decreased from 03.89 to 3.23, TSS increased from12.05 to 15 brix, acidity grew from 0.29 to 0.42%, reducing sugar rised from 8.12 to8.59 %, non -reducing declined from 4.91 to 4.35 %, while the organoleptic values decreased in favor of color declined from 8.06 to 4.97, flavor decreased from 7.96 to5.03 and the values of overall acceptability declined from 8.0 6 to 4.97. During the study T 6 = Apricot nectar + sodium benzoate (0.05%) + potassium sorbate (0.05%) was found most acceptable product followed by T 3 =Apricot nectar + Potassium sorbate 0.1%.

Keywords: Acidity; Apricot nectar; Potassium metabisulphite; Reducing sugar; Sodium benzoate; Potassium sorbate; TSS


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