EVALUATION OF FRESH AND PRESERVED FRUIT JUICE (BANANA)

Abstract

This project work compared the effect of pasteurization and chemical preservative on the shelf life of banana drink. The chemical preservatives used were sodium metabisulphate and sodium benzoate at the permitted concentration of 0.1%w. analysis were carried out with respect to pH sensory evaluation and sugar content. The fruit were prepared using a modified local method the organism isolated was yeast and coliform. A taste panel of three (3) persons conversant with the fruit was used to rank the acceptability of the fruit juice based on taste. The fruit juice has able to stay on the shelf for a period of fourteen (14) days after which undergoes deterioration. The use of sodium benzoate as a preservative was found to be better than sodium metabisulphate. Pasteurization at 65% for thirty five (35) minutes has a remarkable impact on the keeping quality of the fruit juice and it is recommended as ideal for preserving banana juice since most of the chemical potential carcinogens.