Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree
Joint Authors
Muzhingi, Tawanda
Mahuga Mbogo, Daniel
Musyoka, Joyce Ndunge
Abong', George Ooko
Fuchs, Richard
Low, Jan
Heck, Simon
Source
International Journal of Food Science
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-11, 11 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-06-07
Country of Publication
Egypt
No. of Pages
11
Abstract EN
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<0.05) by 4 log cycles in all puree treatments except for control and puree with only citric acid.
Total viable count, yeasts, and molds were completely inhibited except for puree with only citric acid.
Combination of chemical preservatives and acidification is effective in inhibiting pathogens and spoilage microorganisms in sweet potato puree.
American Psychological Association (APA)
Musyoka, Joyce Ndunge& Abong', George Ooko& Mahuga Mbogo, Daniel& Fuchs, Richard& Low, Jan& Heck, Simon…[et al.]. 2018. Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree. International Journal of Food Science،Vol. 2018, no. 2018, pp.1-11.
https://search.emarefa.net/detail/BIM-1172620
Modern Language Association (MLA)
Musyoka, Joyce Ndunge…[et al.]. Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree. International Journal of Food Science No. 2018 (2018), pp.1-11.
https://search.emarefa.net/detail/BIM-1172620
American Medical Association (AMA)
Musyoka, Joyce Ndunge& Abong', George Ooko& Mahuga Mbogo, Daniel& Fuchs, Richard& Low, Jan& Heck, Simon…[et al.]. Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree. International Journal of Food Science. 2018. Vol. 2018, no. 2018, pp.1-11.
https://search.emarefa.net/detail/BIM-1172620
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1172620