Introduction
 In Fig.2, Na- benzoate showed best result up to 75 days
than KMS. The acceptability of s Na-benzoate than KMS is
due to its wide use as an antimicrobial agent as its acid is
most active against yeasts and bacteria, and least active
against moulds
3
 In Fig. 3, storing up to 145 days showed that blank had
highest storage period, then Na-benzoate followed by KMS
1
Texture
Color
Sourness
Odor
 In Fig. 4, blank consistently declined indicating the least
acidity while medium acidity about 2% developed by Nabenzoate may be due to least activity of it against moulds
which destroys acid to some extent.
*Where 1 = dislike extremely and 9 = like extremely; n = 45
Fig 2. Comparing days of storage for sensory evaluation
115d
7
145d
5
Conclusion
3
 Radish (sinki) at 1.5% salt well preserved at 135 days by
sodium benzoate showed much acceptability.
1
Texture
Color
Sourness
Odor
*Where 1 = dislike extremely and 9 = like extremely; n = 45
Fig 3: Effect of preservatives and storage duration(days) on
pH of fresh Sinki.
 As the quality of the final product is judged on the basis
of acidic taste and typical sinki flavor, hence we got the final
product with acidity 2.5% and pH 4
References
6
5.5
blank
KMS
Na-benzoate
5
4.5
4
3.5
3
2.5
2
1.5
1
0d
15d
45d
75d
115d
Storage duration (days)
145d
Fig 4: Effect of preservatives and storage duration(days) on
acidity of fresh Sinki.
4
blank
KMS
0d
15d
Na-benzoate
3.5
3
% Acidity
Pic. 1: Control Sample and Sample with preservatives
Na-benzoate
5
Mean score
 Freshly harvested radishes, washed, sun dried at DB= 33°C, WB=
24.87°C, RH= 97%. Dried sample had pH= 6.7, acidity=0.2%, MC=
64.5%.
 Dried sample salted with 0.75%, 1.5% and 2.5% (NaCl) and
fermented for 10 days.
 Using1.5% NaCl – found to be optimum for fermentation based
on sensory data (data not shown)
 Resulted in pH= 3.64, acidity=2.52 and MC= 21.5%,
one as control, and two samples placed in sodium
benzoate and KMS
KMS
 Fig.1 shows highest score in terms of color, taste, odor
when stored at 115days while slightly lower score in terms
of texture in comparison to storage days at 145 days
7
Mean Sensory Value*
Materials and Methods
Blank
9
Objectives
 To prepare fermented radish (sinki) and compare its shelf
life using Sodium benzoate and potassium metabisulphite
(KMS)
Discussion
Fig 1. Effect of control and preservatives on the Sensory
scores of sinki at 115 days storage.
Mean Sensory Value*
 Fermentation- One of the oldest forms of food preservation
 Sinki is a traditional Nepalese non-salted fermented food.
 Sinki – prepared only from radish and produced by a strict
anaerobic lactic acid fermentation of radish tap roots (Karki, 1983)
 Sinki as being a product of Nepal defers significantly from Japanese
blanched sunki
 Leuconostoc mesenteroides, Lactobacillus brevis and Lactobacillus
plantarum are the major dominant lactic acid bacteria involving in
fermentation of Sinki
 Leuconostoc mesenteroides and Lactobacillus plantarum are the
initiator and the terminator of Sinki fermentation respectively
(Sharma, 1992)
Results
2.5
2
1.5
1
45d
75d
Storage duration(days)
115d
145d
 AOAC (1990). “Official Methods of Analysis.” Association of
Official Analytical Chemists, Washington DC.
 Karki, T.B, Iloh H., Nikkuni, S., Ohono M. (1983).
Microorganisms associated with various pickles.
 Kharel, G.P and Hashinaga, F. (2004). Principles of food
preservation. Printed by Shibundo Co. Ltd., Kagoshima,
Japan. Pp. 178-198.
 Ranganna, S.(2003). Manual of analysis of fruits and
vegetables products, Tata Mc Graw-Hill Publishing company
ltd., New Delhi. Pp.
 Sharma L. (1992), Food Technologist, Ministry of forest and
soil conservation, Babar Mahal, Kathmandu.