Effects of acidification and preservatives on microbial growth during storage of orange fleshed sweet potato puree
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Title |
Effects of acidification and preservatives on microbial growth during storage of orange fleshed sweet potato puree
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Creator |
Musyoka, J.
Abong, G.O. Mbogo, D. Fuchs, R. Low, Jan W. Heck, S. Muzhingi, T. |
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Subject |
acidification
preservatives sweet potatoes storage |
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Description |
Orange Fleshed Sweet Potato (OFSP) puree, a versatile food ingredient, is highly perishable limiting its use in resource constrained environments. It is therefore important to develop shelf-stable puree. A challenge test study was carried out to determine the effect of combinations of chemical preservatives and acidification on microbial growth in stored puree. Puree was prepared and treated as follows: control (A); 0.05% potassium sorbate+0.05% sodium benzoate+1% citric acid (B); 0.1% potassium sorbate+0.1% sodium benzoate+1% citric acid (C); 0.2% potassium sorbate+0.2% sodium benzoate+1% citric acid (D); 1% citric acid (E). Samples were inoculated with Escherichia coli and Staphylococcus aureus at levels of 5.2 x 109 cfu/100g and 1.5 x 109 cfu/100g, respectively, before being evaluated during storage for 10 weeks at prevailing ambient temperature (15-25°C) and refrigeration temperature (4°C). Total aerobic counts, yeasts, and molds were also evaluated. E. coli and S. aureus counts declined significantly (p
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Date |
2018-06-07
2019-03-19T20:49:07Z 2019-03-19T20:49:07Z |
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Type |
Journal Article
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Identifier |
Musyoka, J.; Abong, G.O.; Mbogo, D.; Fuchs, R.; Low, J.W.; Heck, S.; Muzhingi, T. 2018. Effects of acidification and preservatives on microbial growth during storage of orange fleshed sweet potato puree. International Journal of Food Science. ISSN 2314-5765. Article ID 8410747. 11 p.
2314-5765 https://hdl.handle.net/10568/100353 https://doi.org/10.1155/2018/8410747 |
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Language |
en
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Rights |
CC-BY-4.0
Open Access |
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Format |
11 p.
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Publisher |
Hindawi Limited
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Source |
International Journal of Food Science
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