Determining the Effects of Potassium Sorbate on the Shelf-life and Sensory Qualities of Coconut Toffee

Pet Anthony Lasquites Pascual


The research was conducted to determine the effects of different levels of potassium sorbate (0 ppm, 5 ppm and 10 ppm) on the microbial and sensory qualities of coconut toffee stored at various periods of time, determine the microbial load and identify the predominant microorganisms present in the candied coconut grates and determine the proximate composition of candied coconut grates at 10ppm potassium sorbate. Results revealed that 10ppm potassium sorbate exhibited the most acceptable level of the preservative which extended the shelf-life of the product to almost 8 weeks, while 5ppm lasted for 27 days and those without potassium sorbate have a shelf-life of 14.3 days. Generally, microbial counts increased as the number of storage days increased regardless of the amount of potassium sorbate added. The candied coconut toffee samples without preservatives contained the highest number load of microbial with Aspergillus moulds predominating.


coconut toffee, potassium sorbate, microbial analysis, shelf-life determination, sensory qualities

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