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...
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| Format: | Article |
| Language: | English |
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University of Peshawar
2005
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| Online Access: | http://irep.iium.edu.my/1707/ http://irep.iium.edu.my/1707/1/JST-VOL29-PAPER11.pdf |
| _version_ | 1848775901585604608 |
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| 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 |
| building | IIUM Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-14T14:21:34Z |
| format | Article |
| id | iium-1707 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T14:21:34Z |
| publishDate | 2005 |
| publisher | University of Peshawar |
| recordtype | eprints |
| repository_type | Digital Repository |
| 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 |
| 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 |
| title | 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_short | 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 |
| topic | TX341 Nutrition. Foods and food supply |
| url | http://irep.iium.edu.my/1707/ http://irep.iium.edu.my/1707/ http://irep.iium.edu.my/1707/1/JST-VOL29-PAPER11.pdf |