Effect of Pectin and Citric acid on Total Bacterial Load, Fungal Load, and Techno-economic Feasibility from processing to the storage of Guava Jelly
| Autor: | Gul-e-Saba Chaudhry, Abdul Matin, Isfaq Wahid Bin Rahim, Mizanur Rahman, Yeong Yik Sung, Tengku Muhammad Tengku Sifzizul |
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| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Research Journal of Pharmacy and Technology. :1351-1354 |
| ISSN: | 0974-360X 0974-3618 |
| DOI: | 10.52711/0974-360x.2023.00222 |
| Popis: | This study was conducted to investigate the Total bacterial load, fungal load, sensory evaluation, and techno-economic feasibility from processing to the storage of guava jelly. Fresh guava (Psidium guajava) jelly were prepared with 0.15%, 0.2%, and 0.25% pectin and with 1.1%, 1.15%, and 1.2% citric acid as a preservative. The bacterial count was determined through the Standard Plate Count (SPC) technique. The fungal analysis was done using a selective Sabouraud Dextrose Agar (SDA) medium. Lastly, the Inventory Theory’s model III was applied for the Techno-economic feasibility of guava jelly production. There was no yeast and mold growth detectable till day 90 of the storage period. However, the total bacterial load in jelly (acceptable limit ≤105cfu/ml) is satisfactory for consumption after 90 days of pectin and citric acid treatment. Furthermore, the production cost was approximately 65 Tk a bottle of 500g, which is considered economical compared to other local brands. Therefore, this formulation could be practiced for escalating the country’s development in the agriculture and food industries. |
| Databáze: | OpenAIRE |
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