IJFANS International Journal of Food and Nutritional Sciences

ISSN PRINT 2319 1775 Online 2320-7876

Effect of Chemical Preservatives on Storage of Thermally Processed Banana Pulp

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Poojitha P, Aishwarya R , Vyshnavi K , Sai Samyukktha J U , Keren Bharath S M , Cibi Sakthi Harees S , Jayanthan D, Nirmal Abraham Koshy, Gowrishankar L, K.A. Athmaselvi


Banana pulp is a perishable product, and the shelf life of pulp at ambient temperature is short (3- 5 days), and at cold storage, it is hardly 2-4 weeks. Thus, the main objective is to preserve the pulp from quality retention and to extend the storage shelf life. The study utilized ohmic heating and conventional heating for banana pulp processing. Then it is followed by treatment with three different concentrations (500 ppm, 750 ppm, and 1000 ppm) of three preservatives (sodium benzoate, potassium metabisulphite, and sodium metabisulphite). The physicochemical properties of the treated pulp, such as pH, total soluble solids, acidity, color, and ascorbic acid content, were determined and monitored at an interval of 7 days throughout the storage period. Meanwhile, at an interval of 15 days, the microbial study was conducted. Among the evaluated chemical preservatives, the pulp samples treated with a high concentration of potassium metabisulphite show more stability compared to sodium benzoate and sodium metabisulph

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