Nutritional stability of mango squash in presence of chemical preservative and natural additive.
Narayanan K. R., Shree C. N., Baghirathi S.
Author Affiliation: Centre for Environment Conservation, Indira Gandhi Educational Youth and Rural Development Trust, Melagaram-627818, India.
Journal of Dairying, Foods and Home Sciences 17 : 173-179
Abstract : Mango squash was preserved with 0.062 or 0.125% (i) potassium meta-bisulfite or with 0.062 or 0.047% (i) + 5% leaf extract of Aegle marmelos or 0.062 or 0.047% (i) + 3% leaf extract of Ocimum sanctum. Samples were stored for up to 180 days at room temperature. The percentage reduction of nutritional substances, such as reducing sugar, protein, ascorbic acid and total solids, was lower in mango squash preserved with potassium meta-bisulfite + natural leaf extract additive than in mango squash with 0.125 or 0.062% potassium meta-bisulfite alone.