The Shelf Life Study Of Carrot Juice Using Citric Acid And Sodium Metabisulphite As Preservatives

ABSTRACT

Carrot root tuber were processed into juice and treated with citric acid or sodium metabisulphite and combination of the two preservatives at different concentration of 0.01 ppm 0.01 5ppm 0.02ppm and 0.025ppm per litre and then pasteurized at 90°C for 10 mins. The juice were packaged and stored. The pasteurized and unpasteurized juices were subjected to chemical and microbial analysis before and during storage. The result showed that p11 decreased with storage and ranged horn 6.2() -- 4. 18. sugar level decreased (7.39 4.064).the vitamin C content was highest in the unpasteurized sample at 23.9mg/100g and decreased with storage ( from 23.93 9.24mg/100g). The microbial load decreased with preservatives hut increased with storage time. Though the level cfu/ml is still within the safe level.