R.C. Chukwumalume
Agricultural Research Council of Nigeria, Abuja, Nigeria
S.A. Garba
Department of Microbiology, Federal University of Technology, Minna, Nigeria
O.O. Agary
Department of Biological Sciences, University of Abuja, Nigeria
ABSTRACT
Microbiological assessment of preservative methods for African Star Apple juice was carried out. The juice samples were subjected to pasteurization, chemical treatment using 0.1% (v/v) sodium benzoate, a combined treatment of both or no treatment. All samples were stored in ambient (28±2oC) or refrigeration (5oC) temperatures for six weeks to determine the effect of treatments on growth count. The juice sample that was pasteurized and preserved with sodium benzoate stored longer than any other sample at both storage conditions. The combination of pasteurization, use of sodium benzoate and juice storage at refrigeration temperature gave the best storage stability.
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How to cite this article
R.C. Chukwumalume, S.A. Garba and O.O. Agary, 2012. Microbiological Assessment of Preservative Methods for African Star Apple (Chrysophyllum albidum Linn) Juice. Pakistan Journal of Nutrition, 11: 929-933.
DOI: 10.3923/pjn.2012.929.933
URL: https://scialert.net/abstract/?doi=pjn.2012.929.933
DOI: 10.3923/pjn.2012.929.933
URL: https://scialert.net/abstract/?doi=pjn.2012.929.933
REFERENCES
- Basar, M.A. and S.R. Rahman, 2007. Assessment of microbiological quality of processed fruit juice. Bangladesh J. Microbiol., 24: 166-168.
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