Shelf-Life Extension of Wood Apple Beverages Maintaining Consumption-Safe Parameters and Sensory Qualities
An investigation was carried out to extend the shelf life of wood apple beverages by up to 50 days from its natural shelf life of 8–12 h. A wood apple beverage was prepared using freeze-dried wood apple powder. Four samples were developed by pasteurizing the beverage at 85 °C for 1...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-03-01
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| Series: | Beverages |
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| Online Access: | http://www.mdpi.com/2306-5710/5/1/25 |
| _version_ | 1831727572570865664 |
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| author | Md. Shakir Moazzem Md. Belal Hossain Sikder Wahidu Zzaman |
| author_facet | Md. Shakir Moazzem Md. Belal Hossain Sikder Wahidu Zzaman |
| author_sort | Md. Shakir Moazzem |
| collection | DOAJ |
| description | An investigation was carried out to extend the shelf life of wood apple beverages by up to 50 days from its natural shelf life of 8–12 h. A wood apple beverage was prepared using freeze-dried wood apple powder. Four samples were developed by pasteurizing the beverage at 85 °C for 10 min and treatment with a combination of 50 ppm and 100 ppm of potassium metabisulphite, citric acid, ascorbic acid, and sodium benzoate. Replications and controls were properly maintained. The total soluble solids (°Brix), pH, titrable acidity, ascorbic acid content, microbial growth and sensory attributes of the prepared juice samples were evaluated at an interval of 10 days over a storage period of 50 days. TSS was found to increase (16.30–18.25°Brix) with storage period, while pH (5.43–4.10), titratable acidity (0.67–0.08%), and ascorbic acid content (4.65–1.01 mg/100 mL) decreased with time (Table A1). The microbiological analysis showed little or no growth for samples treated with a combination of 50 ppm potassium metabisulphite, citric acid, ascorbic acid and sodium benzoate up to 50 days. Consumer acceptability of the beverage was found to be satisfactory. Thus, shelf life of wood apple beverage was extended to 50 days satisfactorily, ensuring consumption-safe parameters and satisfactory sensory qualities. |
| first_indexed | 2024-12-21T06:32:30Z |
| format | Article |
| id | doaj.art-116585fb5a7a4c30a9b713a46f7f74c5 |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-12-21T06:32:30Z |
| publishDate | 2019-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-116585fb5a7a4c30a9b713a46f7f74c52022-12-21T19:12:57ZengMDPI AGBeverages2306-57102019-03-01512510.3390/beverages5010025beverages5010025Shelf-Life Extension of Wood Apple Beverages Maintaining Consumption-Safe Parameters and Sensory QualitiesMd. Shakir Moazzem0Md. Belal Hossain Sikder1Wahidu Zzaman2Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, BangladeshDepartment of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, BangladeshDepartment of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, BangladeshAn investigation was carried out to extend the shelf life of wood apple beverages by up to 50 days from its natural shelf life of 8–12 h. A wood apple beverage was prepared using freeze-dried wood apple powder. Four samples were developed by pasteurizing the beverage at 85 °C for 10 min and treatment with a combination of 50 ppm and 100 ppm of potassium metabisulphite, citric acid, ascorbic acid, and sodium benzoate. Replications and controls were properly maintained. The total soluble solids (°Brix), pH, titrable acidity, ascorbic acid content, microbial growth and sensory attributes of the prepared juice samples were evaluated at an interval of 10 days over a storage period of 50 days. TSS was found to increase (16.30–18.25°Brix) with storage period, while pH (5.43–4.10), titratable acidity (0.67–0.08%), and ascorbic acid content (4.65–1.01 mg/100 mL) decreased with time (Table A1). The microbiological analysis showed little or no growth for samples treated with a combination of 50 ppm potassium metabisulphite, citric acid, ascorbic acid and sodium benzoate up to 50 days. Consumer acceptability of the beverage was found to be satisfactory. Thus, shelf life of wood apple beverage was extended to 50 days satisfactorily, ensuring consumption-safe parameters and satisfactory sensory qualities.http://www.mdpi.com/2306-5710/5/1/25shelf-life extensionsensory qualitiespasteurizationproduct developmentconsumption-safe parameters |
| spellingShingle | Md. Shakir Moazzem Md. Belal Hossain Sikder Wahidu Zzaman Shelf-Life Extension of Wood Apple Beverages Maintaining Consumption-Safe Parameters and Sensory Qualities Beverages shelf-life extension sensory qualities pasteurization product development consumption-safe parameters |
| title | Shelf-Life Extension of Wood Apple Beverages Maintaining Consumption-Safe Parameters and Sensory Qualities |
| title_full | Shelf-Life Extension of Wood Apple Beverages Maintaining Consumption-Safe Parameters and Sensory Qualities |
| title_fullStr | Shelf-Life Extension of Wood Apple Beverages Maintaining Consumption-Safe Parameters and Sensory Qualities |
| title_full_unstemmed | Shelf-Life Extension of Wood Apple Beverages Maintaining Consumption-Safe Parameters and Sensory Qualities |
| title_short | Shelf-Life Extension of Wood Apple Beverages Maintaining Consumption-Safe Parameters and Sensory Qualities |
| title_sort | shelf life extension of wood apple beverages maintaining consumption safe parameters and sensory qualities |
| topic | shelf-life extension sensory qualities pasteurization product development consumption-safe parameters |
| url | http://www.mdpi.com/2306-5710/5/1/25 |
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