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Effect of crude stevia extract and chemical preservatives on the overall quality of sweet orange juice during storage

Research Paper | April 1, 2020

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Huzafa Iqbal, Muhammad Ayub, Arsalan Khan, Muhammad Zeeshan, Falak Naz Shah, Sher Ali Khan, Mukarram Shah, Fazli Wahab, Hamid Noor

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Int. J. Biosci.16( 4), 310-319, April 2020

DOI: http://dx.doi.org/10.12692/ijb/16.4.310-319


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Peoples are more attracted towards juices than carbonated drinks as they supply a variety of vitamins, minerals with some of the phytonutrients that are playing crucial role in the human health. Commonly three types of juices are available in the market. Fresh squeezed juice, NFC means not form concentrate obtained by freezing after squeezing and RFC, reconstituted from concentrate. Sweet orange is one of the famous citrus fruit due to its good-looking cheerful color, flavor and tempting taste. In the present study, the juice was prepared by the selected ratio as per panel of judges and treatments were named SOS0 to SOS7 with different level of preservative. The combination of sweet orange juice and stevia extract was made at a ratio 7: 93.The treatments were analyzed physio-chemically and sensory for a total period of 120 days. The statistical results revealed that treatments have a significant (P<0.05) effect on the physiochemical and sensory attributes of the juice. Among different treatments studied, the sample SOS1 has shown the best results in terms of physiochemical and organoleptic characteristics.


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Effect of crude stevia extract and chemical preservatives on the overall quality of sweet orange juice during storage

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