Changes in microbial quality of fruit juices, syrups, and ready-to-serve carbonated drinks produced with different processing parameters and stored in different conditions within six months

Authors : Zaki A FAIZI

Pages : 34-40

Doi:10.53663/turjfas.1150167

View : 62 | Download : 23

Publication Date : 2022-12-31

Article Type : Research Paper

Abstract :The research was carried out during 2015-2017, aimed to consider the microbial quality of juice, syrup, and ready-to-serve insert ignore into journalissuearticles values(RTS); carbonated beverage prepared from mandarin fruit insert ignore into journalissuearticles values(Nagpur cultivar);. Fully ripened, mature, fresh fruits were washed and peeled, then the juice was extracted using a screw-type pulper. The syrup and ready-to-serve carbonated beverage prepared from the extracted juice. Microbial analysis of juice was carried out by using Potato Dextrose Agar insert ignore into journalissuearticles values(PDA); culture medium. The results revealed no microbial growth in the ready-to-serve carbonated beverage up to 60 d of storage, after that from 90 to 180 d of storage was negligible. In the syrup, up to 90 d was no detection of microbes; after that, up to 180 d of storage was negligible. In the juice samples under cold storage insert ignore into journalissuearticles values(S2);, all the treatments were within acceptable levels for 180 d. But under room temperature insert ignore into journalissuearticles values(S1);, eight treatments insert ignore into journalissuearticles values(T1, T2, T3, T4, T5, T6, T8, T9); showed microbial colonies more than acceptable level, and only one treatment insert ignore into journalissuearticles values(T7-S1P3B1= juice sample in the room storage insert ignore into journalissuearticles values(SI); which added 350 ppm sodium benzoate as chemical preservative insert ignore into journalissuearticles values(P3); and packed in the glass bottle insert ignore into journalissuearticles values(B1); was remained safe for consumption during 180 d of storage. The microbial quality, viz. yeast and mold count were increased during 180 d of storage in the ready-to-serve carbonated beverage, syrup and juice. The microbial growth was observed within the acceptable level in all treatment combinations of ready-to-serve carbonated beverage, syrup; and juice in cold storage and T7 of juice under ambient conditions. 
Keywords : Fruit juice, mold, syrup, yeast

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