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Vol. 11, Issue 5 (2022)

Effect of cultivars and preservation techniques on storage stability of apricot sauce

Author(s):
Rigzin Safal, Mushtaq Beigh, Tahiya Qadri, Bazila Naseer, Syed Zameer Hussain, Monica Reshi, Tashooq Ahmed, Gazafnar Gani and Raiz Ahmed Lone
Abstract:
A study was conducted to establish a process and variety for development of apricot sauce. Five different cultivars of apricot grown in Ladakh region were selected viz Yerevani, Sateni, Raktse Karpo, Khamchuchan and Karazangi. Physical properties, proximate composition and physico-chemical properties were in these cultivars. Khamchuchan recorded highest stone weight (28.88/100g) and lowest pulp yield (71.12%). Highest acidity was recorded by Karazangi (0.75% citric acid) while highest β-carotene content (19.04%) and sugar content (15.8%) was recorded by Raktse Karpo. On the basis of processing traits like pulp ratio, soluble solid content, acidity and the pH the two cultivars viz Raktse Karpo and Karazangi were selected for making sauce. The sauce developed from both the varieties was evaluated for various physico-chemical quality parameters and organoleptic evaluation. Raktse Karpo sauces (RAS) recorded higher sugar content (22.4%), TSS (28.3oBrix), β-carotene content (23.16%) and lower acidity (1.02% citric acid) in comparison to sauce developed from Karazangi (KAS). On the basis of sensory evaluation overall acceptability of the sauce made from Raktse Karpo and Karazangi was found to be 8.6 and 8.5 respectively. Frequency sweep test recorded higher storage modulus as compared to loss modulus confirming gel-like behaviour of sauces. Flow curve depicted shear-thinning behaviour of both sauce samples. The sauces made from both the varieties was packed in pre-sterilized (200g) glass bottles and preserved by pasteurization (85 0C for 20 minutes) and by the addition of sodium benzoate (600ppm). The product was stored under ambient conditions and evaluated for quality attributes viz Total titratable acidity (Acetic acid %), Water activity (aw), Colour values (L*a*b*) and Microbial quality (TPC) at 0th day and 180th day of storage. Storage period negatively influenced the quality of sauces irrespective of cultivar used and preservation treatment applied. Pasteurization had pronounced deleterious effects on quality of sauces as compared to sodium benzoate. The results of the study deduced that sodium benzoate at 600ppm is better suitable preservative treatment for long term storage and keeping quality of sauces.
Pages: 173-179  |  388 Views  154 Downloads


The Pharma Innovation Journal
How to cite this article:
Rigzin Safal, Mushtaq Beigh, Tahiya Qadri, Bazila Naseer, Syed Zameer Hussain, Monica Reshi, Tashooq Ahmed, Gazafnar Gani, Raiz Ahmed Lone. Effect of cultivars and preservation techniques on storage stability of apricot sauce. Pharma Innovation 2022;11(5):173-179.

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