Abstract

MICROBIAL EXAMINATION OF REFERIGERATED STORED MANGO SEABUCKTHORN BLENDED PULP WITH SELECTED PRESERVATIVES AND GINGER EXTRACT

*Mohammad Shahnawaz¹, Asif Wali² and Sadaat sher khan¹

Abstract

The research work was carried out in April 2012. In present research work the effect of chemical preservatives (sodium benzoate, potassium sorbate, potassium metabisulphite) and natural preservative (ginger extract) at refrigerated (40C) storage was carried out in mangoseabuckthorn blended pulp and analyzed for microbial aspects. The experiment includes control T0 mango-seabuckthorn blend (70:30), T1 mango-seabuckthorn blend (70:30) + sodium benzoate 0.05% + potassium sorbate 0.05%, T2 mango-seabuckthorn blend (70:30) + potassium sorbate 0.05% + potassium metabisulphite 0.05%, T3 mango-seabuckthorn blend (70:30) + sodium benzoate 0.05% + potassium metabisulphite 0.05%, T4 ginger extract 1% with 99% mango-seabuckthorn blend and T5 ginger extract 2% with 98% mango-seabuckthorn blend. All the samples were analyzed for 7 days after addition of preservatives whereas total plate count, total coliforms and fecal coliforms showed existence in all samples. Yeast and molds were detected in lesser amount while E.coli and salmonella were absent in all mangoseabuckthorn blended pulp during 7 days of refrigerated storage.

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