tailieunhanh - Effect of sodium benzoate and potassium sorbate on the shelf life of Kheer

Investigation was carried out on the influence of two different preservatives viz. Sodium benzoate and Potassium sorbate ( , respectively on the basis of finished product) on chemical, microbiological and sensory changes in Kheer packed in plastic cups and stored at ambient (300C) and commercial refrigeration 70C. Irrespective of storage temperature addition of two preservatives Sodium benzoate and Potassium sorbate into Kheer at final stage of its preparation helped in lowering down the rate of increase in titrable acidity, suppressed microbial growth and retarded deterioration of organo leptic quality, though the deterioration was faster at ambient condition. |

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