Vol. 12, Issue 1 (2023)

Author(s):
Shelke KA, More DR, Pawar SA and Kale PR

Abstract:
The present investigation was carried out to check the influence of two different preservatives viz. Sodium benzoate and Potassium sorbate individually and in combination (300ppm, 100ppm (individually), 200ppm and 50ppm (in combination) respectively on the basis of finished product) with addition of sorbitol on microbiological and sensory changes in Kharwas packed in polypropelene cups and stored at ambient (30 °C) and commercial refrigeration 7 °C. Irrespective of storage temperature addition of Sodium benzoate, Potassium sorbate and sorbitol into Kharwas at initial stage of its preparation helped to suppress microbial growth and retarded deterioration of organoleptic quality, though the deterioration was faster at ambient condition. Kharwas samples treated with Sodium benzoate and Potassium sorbate individually, with addition of sorbitol were found acceptable up to 2 days and 20 days at 30 °C and 7 °C storage temperature respectively, while Kharwas samples treated with Sodium benzoate and Potassium sorbate in combination with addition of sorbitol were found acceptable up to 4 days and 24 days at 30 °C and 7 °C storage temperature respectively.