Effect of the addition of chemical preservatives to the milk-candy bar (Original)
Keywords:
chemical preservatives; milk-candy bar; potassium sorbate; nutritional analysisAbstract
In order to evaluate the effect of adding chemical preservatives on the keeping quality of the milk-candy bar, a comparative study was carried out using three chemical preservatives: benzoic acid (C6H5-COOH), sodium benzoate (NaC6H5CO2) and potassium sorbate (C6H7KO2). In all the cases evaluated, the increase in the storage temperature eventually accelerated the appearance of colonies of microorganisms. However, potassium sorbate was the best preservative chemical compound, since the appearance of colonies of microorganisms was detected after 180 days at a temperature of 34 °C. Subsequently, the stability of the milk-candy bar was studied with three levels of inclusion of potassium sorbate (0,06 %, 0,11 % and 0,20 %). For this, the three batches of milk-candy bar made with the chemical preservative were evaluated by a panel of experts, confirming whether its presence affects the organoleptic characteristics. In addition, other quality parameters and nutritional composition were determined, such as moisture, ash, protein, fat and energy value. The results showed that the presence of potassium sorbate only caused significant changes in the moisture and energy value of the product.
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