Microbiological Assessment of Preservative Methods for African Star Apple (Chrysophyllum albidum Linn) Juice

Authors

  • 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

DOI:

https://doi.org/10.3923/pjn.2012.929.933

Keywords:

African star apple juice, juice storage, sodium benzoate

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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Published

15.09.2012

Issue

Vol. 11 No. 10 (2012)

Section

Research Article

License

Copyright (c) 2012 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Chukwumalume, R., Garba, S., & Agary, O. (2012). Microbiological Assessment of Preservative Methods for African Star Apple (Chrysophyllum albidum Linn) Juice. Pakistan Journal of Nutrition, 11(10), 929–933. https://doi.org/10.3923/pjn.2012.929.933