Studies on development and organoleptic evaluation of sweet orange juice by using different chemical preservatives

Abstract

This study was carried out to investigate the effect of chemical preservatives on sweet orange juice. The samples were; sweet orange juice (T0 ), pasteurized sweet orange juice with 500 PPM sodium benzoate (T1), pasteurized sweet orange juice with 750 PPM sodium benzoate (T2), pasteurized sweet orange juice with 1000 PPM sodium benzoate (T3), pasteurized sweet orange juice with 500 PPM potassium sorbate (T4), pasteurized sweet orange juice with 750 PPM potassium sorbate (T5), pasteurized sweet orange juice with 1000 PPM potassium sorbate (T6), pasteurized sweet orange juice with 500 PPM citric acid (T7), pasteurized sweet orange juice with 750 PPM citric acid (T8), pasteurized sweet orange juice with 1000 PPM citric acid (T9), T3 sample were found to be most preferred variant with respect to sensory quality such as color, flavour, taste, and overall acceptability the study conclude that Among all the treatment T3 were more effective in maintaining the good sensory quality attribute and it was taken for further analysis.