Evaluation potassium sorbate alternative with Polyols and effects on physicochemical, microbial and texture properties of Muffin

Every day the harmful effects of chemical preservatives including carcinogenic effects and teratogenic properties and toxic residues on human health and the demand for food is proved that they naturally shelf life increased, more and more. The aim of this study was the first substitution made sorbate with and impact on the physicochemical, biological and tissue has been muffin. Propylene glycol, sorbitol and glycerin each in quantities of 2/5% and potassium sorbate replace part of the water in the formulation was completely removed. Statistical analysis using software provided SPSS19 and was completely randomized design. Physical and rheological characteristics such as density and viscosity as well as physico-chemical characteristics, shelf life(Mold and yeast) and organoleptic characteristics were evaluated Muffin .The results showed significant differences in the characteristics of pulp density and viscosity, hardness, texture, moisture, aw, sensory analysis (taste and overall acceptance) was observed. In total elimination of potassium sorbate and lasting effect on the microbial samples were Muffin. Sensory evaluation done show that the treatments tested in this study, treatment with 0/5% propylene glycol, 1/5% sorbitol, 0/5% glycerin in terms of overall acceptability had the highest score of sensory evaluation was introduced as the best example. After that treatment with sorbitol and control treatment. Samples with propylene glycol lowest score received for evaluation.