@article{4504,
author = "Shradha R. Takale and Kshama C. Katkar and Meghna M. Saste",
abstract = "This study investigated the storage conditions and preservation process for kokum rind juice to determine the influence of different treatments on microorganism count. Juice samples were chemically treated with sodium benzoate at concentrations of 500 ppm, 750 ppm, 1000 ppm, 1250 ppm, and 1500 ppm. These samples were stored at ambient temperatures of 28°C and low temperatures of 5°C for three months. The results indicated that juice treated with 750 ppm of sodium benzoate and stored at 5°C maintained the highest quality and was safe for consumption for up to three months. The Total Plate Count (TPC) was the primary microbiological parameter used to assess juice quality, ensuring it remained safe and of high quality throughout its shelf life. The findings suggest that a combination of 750 ppm sodium benzoate and cold storage at 5°C is optimal for preserving kokum rind juice, balancing microbial inhibition, sensory quality, and nutritional retention. This study provides valuable insights for producers aiming to extend the shelf life of kokum rind juice while maintaining its desirable properties.",
issn = "23191473",
journal = "IJAIR",
keywords = "Preservation;Sensory Evaluation;Kokum;Juice;Sodium Benzoate",
month = "July",
number = "1",
pages = "1-10",
title = "{O}ptimizing {P}reservation of {K}okum {R}ind {J}uice: {I}nfluence of {S}odium {B}enzoate {T}reatment and {S}torage {C}onditions on {M}icrobial {C}ount and {Q}uality {M}aintenance",
volume = "13",
year = "2024",
}