Zeitschrift für experimentelle Lebensmittelchemie

The Impact of Chemical Preservatives and Antioxidant on Pear Glucose Bar

Abstract

Tariq Kamal*,Muhammad Usman Khan

The effect of chose substance additives and antioxidant agents were examined on the quality attributes of Pearglucose bar kept at room temperature amid 90 days period. Distinctive brix proportions of fluid glucose were utilized. The medications AP0 (Pear mash ), AP1 (Pear mash with glucose (20 0brix) + Pectin 2% + 0.1% citrus extract + 0.1% KMS), AP2 (Pear mash with glucose (30 0brix) + Pectin 2% + 0.1% citrus extract + 0.1% KMS), AP3 ( Pear mash with glucose (35 0brix) + Pectin 2% + 0.1% citrus extract + 0.1% KMS), AP4 (Pear mash with glucose (20 0brix) + Pectin 2% + 0.1% ascorbic corrosive + 0.1% KMS), AP5 (Pear mash with glucose (30 0brix) + Pectin 2% + 0.1% ascorbic corrosive + 0.1% KMS), AP6 (Pear mash with glucose (35 0brix) + Pectin 2% + 0.1% ascorbic corrosive + 0.1% KMS). Every one of the medications were dissected physicochemical (ascorbic corrosive titratable corrosiveness, dampness, TS, pH,) and tangible (flavor, surface shading, general agreeableness). Results uncovered that dampness (from 16.95 to 15.07), pH (from 3.65 to 3.45), TS (from 81.99 to 82.21), ascorbic corrosive (from 2.20 to 0.930), titratable acridity (from 1.08 to 1.12), shading (from 8.28 to 5.4), flavor (from 7.85 to 4.92), composition (From 7.88 to 4.35) and general worthiness (from 8.1 to 5.2) were diminished. The most astounding mean quality in dampness in AP0 (17.52), pH in AP3 (3.57), TS in AP6 (83.77), Ascorbic corrosive in AP3 (2.98), titratable corrosiveness in AP3 (1.40), shading in AP3 (7.97), Flavor in AP3 (8.0), Texture in AP3 (7.5) and general worthiness in AP3 (8.0). Henceforth it was inferred that AP3 and AP6 was recorded the best in physicochemical and additionally in tangible assessment.