Journal of Chemical and Pharmaceutical Research (ISSN : 0975-7384)

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Original Articles: 2017 Vol: 9 Issue: 12

Effect of Some Preservatives on the Peroxide Value and Carbohydrate Content of Dry Melon Seeds

Abstract

The present study sought to evaluate the effect of some chemical preservatives (sodium chloride, ascorbic acid, citric acid, sodium benzoate) concentration on the peroxide value and carbohydrate content of processed melon seeds. Graded amount of the preservatives (0.15, 0.25, 0.5, 0.75g) were added respectively to the equal weight (75g) of the processed melon seeds and a control that had no preservative. The peroxide value and carbohydrate contents of the processed and treated melon seeds were determined on a weekly basis, for four weeks. Data collected from the study shows increase in the peroxide value of sample treated with sodium chloride compared to the control while there is a decrease in the peroxide values of sample treated with ascorbic acid, citric acid and sodium benzoate. This result did not show sodium chloride as an effective agent in preventing rancidity. The carbohydrate content of each group was found to decrease as the week progressed compared to control. It may therefore be concluded that sodium chloride, ascorbic acid, citric acid and sodium benzoate are not effective agent in stabilizing the carbohydrate content in processed melon seeds.