Citation
Rusul G., . and Ang P.Y., . Keeping quality of pasteurised bottled starfruit juice preserved by sodium benzoate sodium sorbate and sodium bisulphite. pp. 77-82. ISSN 1505-5337
Abstract
The effects of sodium benzoate and sodium sorbate (0 50 100 and 150mg/kg) and sodium bisulphite (0 25 50 and 75mg/kg) on the microbiological and chemical quality and colour of bottled starfruit juice were determined. Microbiological analyses consisted of counts of aerobic mesophiles moulds yeasts and lactic acid bacteria. Titratable acidity pH ascorbic acid total soluble solids and colour were determined during storage at room temperature (26-28 deg. C) for 12 weeks. Pasteurisation at 75 deg. C for 20 minutes at pH 3.5 was effective in reducing initial browning. In all the juices with or without preservative (control) occasionally less than 10 colony-forming units on plate count agar were detected and no moulds yeasts or lactic acid bacteria were observed during 12 weeks of storage. The changes in titrable acidity were negligible but ascorbic acid content of the juice decreased during storage. The results showed a significant increase (p0.05) in total soluble solids of the juice during storage. Browning occurred as storage proceeded
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Abstract
The effects of sodium benzoate and sodium sorbate (0 50 100 and 150mg/kg) and sodium bisulphite (0 25 50 and 75mg/kg) on the microbiological and chemical quality and colour of bottled starfruit juice were determined. Microbiological analyses consisted of counts of aerobic mesophiles moulds yeasts and lactic acid bacteria. Titratable acidity pH ascorbic acid total soluble solids and colour were determined during storage at room temperature (26-28 deg. C) for 12 weeks. Pasteurisation at 75 deg. C for 20 minutes at pH 3.5 was effective in reducing initial browning. In all the juices with or without preservative (control) occasionally less than 10 colony-forming units on plate count agar were detected and no moulds yeasts or lactic acid bacteria were observed during 12 weeks of storage. The changes in titrable acidity were negligible but ascorbic acid content of the juice decreased during storage. The results showed a significant increase (p0.05) in total soluble solids of the juice during storage. Browning occurred as storage proceeded
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | Summary (En) |
| AGROVOC Term: | AVERRHOA CARAMBOLA |
| AGROVOC Term: | PASTEURIZACION |
| AGROVOC Term: | ANALISIS MICROBIOLOGICO |
| AGROVOC Term: | CONTEO DE CELULAS |
| AGROVOC Term: | JUGO DE FRUTAS |
| AGROVOC Term: | PROPIEDADES FISICO-QUIMICAS |
| AGROVOC Term: | APTITUD PARA LA CONSERVACION |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:57 |
| URI: | http://webagris.upm.edu.my/id/eprint/20965 |
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