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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
 
Creator Musyoka, J.
Abong, G.O.
Mbogo, D.
Fuchs, R.
Low, Jan W.
Heck, S.
Muzhingi, T.
 
Subject acidification
preservatives
sweet potatoes
storage
 
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
 
Date 2018-06-07
2019-03-19T20:49:07Z
2019-03-19T20:49:07Z
 
Type Journal Article
 
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
 
Language en
 
Rights CC-BY-4.0
Open Access
 
Format 11 p.
 
Publisher Hindawi Limited
 
Source International Journal of Food Science