Evaluation of Apple and Apricot Blend Juice Preserved with Sodium Benzoate at Refrigeration Temperature

Abstrac: This study was carried out to investigate the effect sodium benzoate on apple and apricot blend juice. The samples were; apple juice (T ), apricot juice (T ), 75% apple and 25% apricot juice (T ), 50% apple and 50% 1 2 3 apricot (T ), 25% apple and 75% apricot juice (T ). From (T ) to (T ) above concentrations were repeated with 4 5 6 10 0.01% sodium benzoate as preservative. The samples were stored at 4°C for three months and stored juice samples were analyzed for parameters like ascorbic acid, acidity and pH, total soluble solids, reducing and non reducing sugars, overall acceptability and microbial study after the intervals of 15 days for the period of three months. The results showed that ascorbic acid content was decreased during storage The minimum ascorbic acid content was decreased in T (44.61%), while maximum in T (78.26%). Acidity was increased in all 8 5 treatments maximum acidity increase was recorded for T (46.87%) and minimum for T (31.25%). pH value 1 8 decreased during storage. Where the maximum decreased was recorded for T (25.02%) and minimum for 3 T (7.92%). The total soluble solids (TSS) (° brix) increased in juice sample maximum in T (6.97%) and minimum 8 1 in T (4.76%). Reducing sugars was increased during storage of juices samples, the maximum value regarding 7 reducing sugars was recorded for T (8.82%) and minimum for T (8.02). Non-reducing sugars decreased was 2 6 observed during storage maximum value observed for T (33.92%) and minimum for T (17.00%).Results 5 7 regarding overall acceptability showed that maximum mean score observed for T and T were found most 8 10 acceptable in maintaining the sensory characteristics compared to others during storage. Minimum microbial load were observed in T and maximum in T to T (uncountable). Among all the treatments T and T were most 8 1 5 8 10 effective in maintaining the sensory and nutritional quality during storage.