Effect of non-nutritive sweeteners, chemical preservatives and antioxidants on microbial and sensory characteristics of dehydrated guava

A study was carried out to evaluate the effect of various concentrations of non nutritive sweeteners individually and in combination along with chemical preservatives i.e. potassium metabisulphite (PMS) and potassium sorbate (PS) and anti-oxidants including citric acid (CA) and ascorbic acid (AA) on...

Full description

Bibliographic Details
Main Authors:	Khattak, Muhammad Muzaffar Ali Khan, Ayub, Muhammad, Zeb, Alam, Ullah, Javid
Format:	Article
Language:	English
Published:	University of Peshawar 2005
Subjects:	TX341 Nutrition. Foods and food supply
Online Access:	http://irep.iium.edu.my/1707/ http://irep.iium.edu.my/1707/ http://irep.iium.edu.my/1707/1/JST-VOL29-PAPER11.pdf

id	iium-1707
recordtype	eprints
spelling	iium-17072012-01-29T13:22:54Z http://irep.iium.edu.my/1707/ Effect of non-nutritive sweeteners, chemical preservatives and antioxidants on microbial and sensory characteristics of dehydrated guava Khattak, Muhammad Muzaffar Ali Khan Ayub, Muhammad Zeb, Alam Ullah, Javid TX341 Nutrition. Foods and food supply A study was carried out to evaluate the effect of various concentrations of non nutritive sweeteners individually and in combination along with chemical preservatives i.e. potassium metabisulphite (PMS) and potassium sorbate (PS) and anti-oxidants including citric acid (CA) and ascorbic acid (AA) on microbial and sensory characteristics of dehydrated guava slices during 90 days storage. The solutions of saccharine, cyclamate, aspartame and their mixture were prepared in different concentrations. Guava slices were submerged in these sweeteners for a 24 hour and subsequently cabinet dehydrated to a final moisture content of 25%. Total microbial count (TMC) were recorded in all samples however, samples treated with AA, CA and PMS showed negligible microbial population than PS during storage. Guava slices treated with non-nutritive sweeteners were leathery in appearance due to severe loss of moisture. Comparatively the slices treated with PMS and AA showed highest overall acceptability. The statistical analysis showed that storage intervals and sweeteners had a significant effect (p<0.05) on TMC and organoleptic quality of dehydrated guava slices. University of Peshawar 2005 Article PeerReviewed application/pdf en http://irep.iium.edu.my/1707/1/JST-VOL29-PAPER11.pdf Khattak, Muhammad Muzaffar Ali Khan and Ayub, Muhammad and Zeb, Alam and Ullah, Javid (2005) Effect of non-nutritive sweeteners, chemical preservatives and antioxidants on microbial and sensory characteristics of dehydrated guava. Journal of Science and Technology, 29 (1). pp. 63-66. ISSN 0250 - 5339 http://www.upesh.edu.pk/academics/researchcenter/nceg/jstnceg2005.php
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	TX341 Nutrition. Foods and food supply
spellingShingle	TX341 Nutrition. Foods and food supply Khattak, Muhammad Muzaffar Ali Khan Ayub, Muhammad Zeb, Alam Ullah, Javid Effect of non-nutritive sweeteners, chemical preservatives and antioxidants on microbial and sensory characteristics of dehydrated guava
description	A study was carried out to evaluate the effect of various concentrations of non nutritive sweeteners individually and in combination along with chemical preservatives i.e. potassium metabisulphite (PMS) and potassium sorbate (PS) and anti-oxidants including citric acid (CA) and ascorbic acid (AA) on microbial and sensory characteristics of dehydrated guava slices during 90 days storage. The solutions of saccharine, cyclamate, aspartame and their mixture were prepared in different concentrations. Guava slices were submerged in these sweeteners for a 24 hour and subsequently cabinet dehydrated to a final moisture content of 25%. Total microbial count (TMC) were recorded in all samples however, samples treated with AA, CA and PMS showed negligible microbial population than PS during storage. Guava slices treated with non-nutritive sweeteners were leathery in appearance due to severe loss of moisture. Comparatively the slices treated with PMS and AA showed highest overall acceptability. The statistical analysis showed that storage intervals and sweeteners had a significant effect (p<0.05) on TMC and organoleptic quality of dehydrated guava slices.
format	Article
author	Khattak, Muhammad Muzaffar Ali Khan Ayub, Muhammad Zeb, Alam Ullah, Javid
author_facet	Khattak, Muhammad Muzaffar Ali Khan Ayub, Muhammad Zeb, Alam Ullah, Javid
author_sort	Khattak, Muhammad Muzaffar Ali Khan
title	Effect of non-nutritive sweeteners, chemical preservatives and antioxidants on microbial and sensory characteristics of dehydrated guava
title_short	Effect of non-nutritive sweeteners, chemical preservatives and antioxidants on microbial and sensory characteristics of dehydrated guava
title_full	Effect of non-nutritive sweeteners, chemical preservatives and antioxidants on microbial and sensory characteristics of dehydrated guava
title_fullStr	Effect of non-nutritive sweeteners, chemical preservatives and antioxidants on microbial and sensory characteristics of dehydrated guava
title_full_unstemmed	Effect of non-nutritive sweeteners, chemical preservatives and antioxidants on microbial and sensory characteristics of dehydrated guava
title_sort	effect of non-nutritive sweeteners, chemical preservatives and antioxidants on microbial and sensory characteristics of dehydrated guava
publisher	University of Peshawar
publishDate	2005
url	http://irep.iium.edu.my/1707/ http://irep.iium.edu.my/1707/ http://irep.iium.edu.my/1707/1/JST-VOL29-PAPER11.pdf
first_indexed	2023-09-18T20:09:09Z
last_indexed	2023-09-18T20:09:09Z
_version_	1777407360626589696

Effect of non-nutritive sweeteners, chemical preservatives and antioxidants on microbial and sensory characteristics of dehydrated guava

Similar Items