← Natural Sciences (Physics, Chemistry, Environment, Food)
Shelf-life extension of mango pulp with natural preservatives
Test natural preservatives such as citric acid and plant extracts on mango pulp, measuring microbial growth, colour and taste over storage time.
Scope
- Prepare pulp batches with different preservative levels.
- Track pH, colour, microbial load and sensory scores weekly.
- Recommend a formulation and estimate its cost for small producers.
Well suited to food science and technology students.