Evaluation of Quality and Food Safety Aspects of Apricot Turkel in Accelerated Conditions

Abstract

The study was conducted on Apricot Turkel stored in accelerated conditions i.e. Temperature 40+2 degree cel. and Humidity at 75+5% to evaluate its impact on apricot Turkel in terms of parameters like taste, odour, appearance, moisture content, insect infestation, total ash, acid insoluble ash, oleic acid, aflatoxins and microbiological parameters like total platecount, yeast &mould, E. coli, Coliform,s. aureus, which help to determine the fact how it affect   food safety   aspects of product.   The study was executed on retail pack of the product, available in the good retail store. Prior to initiate the study packaging integrity was assured precautionally. As a result, study of exposure in accelerated conditions and periodical analysis of Apricot Turkel at it was concluded that disintegration in the product started organoleptically, chemically and microbiologically, and there was significant alteration in the initial parameters and parameters post to the exposure in accelerated conditions.