Microbiological and Physico-chemical Evaluation of Some Non-alcoholic Beverages
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Date
2004-01-01
Authors
Osuntogun, B.
Aboaba, O.O.
Journal Title
Journal ISSN
Volume Title
Publisher
Pakistan Journal of Nutrition, Asian Network for Scientific Information
Abstract
The microbial and physico-chemical quality of our commercially produced non-alcoholic beverages-Ginger beer, Soya milk, Soborodo drink and kunun-zaki-were investigated. The organisms isolated included lactic acid bacteria like Lactobacillus, Streptococcus and Leuconostoc. Other bacterial isolates were Staphylococcus, Bacillus and Pseudomonas while the fungi were Penicillium, Aspergillus, Trichoderma, Candida and Saccharomyces. Studies were also carried out on the sensory evaluation and
shelf-stability during storage. A combination of pasteurization and refrigeration was found most suitable for
prolonged shelf life and consumer acceptability. Chemical analysis showed that the major food components
were retained, though some toxic elements were detected like Cadmium and-Chromium even above the
permissible levels.
Description
Scholarly article
Keywords
Non alcoholic beverages , Refrigeration , Toxic elements , Bacteria , Research Subject Categories::NATURAL SCIENCES
Citation
Osuntogun, B. and Aboaba, O.O., 2004. Microbiological and physico-chemical evaluation of some non-alcoholic beverages. Pakistan Journal of nutrition, 3(3), pp.188-192.