Research Article
Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree
Table 2
Treatments of OFSP puree with combination of selected chemical preservatives.
| Sample ID | Treatments |
| A | Puree without preservatives | B | Puree with 0.05 % sodium benzoate + 0.05 % potassium sorbate + 1 % citric acid | C | Puree with 0.1 % sodium benzoate + 0.1 % potassium sorbate + 1 % citric acid | D | Puree with 0.2 % sodium benzoate + 0.2 % potassium sorbate + 1 % citric acid | E | Puree with 1 % citric acid |
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