Shelf Stability, Microbiological and Physicochemical Studies of ‘Zobo’ Drink Pasteurized and Treated with Preservative
| Autor: | Chukwu, VC, Damisa, D, Abdullahi, IO, Oloninefa, SD, Jiya, MJ |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Anchor University Journal of Science and Technology; Vol. 1 No. 1 (2020) |
| ISSN: | 2736-0059 2736-0067 |
| Popis: | Background: The combined effect of pasteurization, improved hygiene and varied concentrations of sodium benzoate on the shelf stability and physicochemical attributes of ‘Zobo’ drink, a nutritious non-alcoholic indigenous beverage was evaluated.Objectives: To evaluate the combined effects of pasteurization, improved hygiene and food preservatives on the shelf stability of ‘Zobo’ drink.Methods: Freshly prepared ‘Zobo’ samples were aseptically dispensed in 100 mL capacity Polyethylene terephthalate (PET) bottles containing various concentrations of sodium benzoate (0.05%, 0.25%, 0.50%, 0.75% and 1.00%). Six ‘Zobo’ samples were produced from the fresh ‘Zobo’ using a modified method that combined Hurdle Technology and Hazard Analysis and Critical Control Points (HACCP) for preservation and stored for eight weeks on the shelf. Analyses were carried out weekly on loss in vitamin C content, microbial quality and physicochemical properties of the beverage for eight weeks.Results: Parameters analysed significantly (p |
| Databáze: | OpenAIRE |
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