Effect Of Different Salt Concentration On The Yeast Count And Quality Parameter Of Ohmic Heated Palm Wine (Raphia Hookeri)
ABSTRACT
To model Ohmic heating in a static
medium 500m1 of the wine samples were treated with Og, 0.2g, 0.3g, O.4g and
O.5g NaCI and kept for 20 minutes. The treated samples were Ohmic heated at 11
OV using aluminium electrode for 5, 10, 15, 20 minutes before and after
treatment the samples were measured for yeast count, TTA, Brix level, pH, ionic
strength and alcoIol content then stored for 21 days. During the storage days
the chemical parameter were estimated at interval of seven days, then evaluated
sensorily after 21 days. The result showed that Ohmic heated sample with
addition of salt destroyed yeast faster than non heated or sample heated
without salt. Sample with 0.5g salt destroyed 07528 X 10 (cell/mI) while those
heated without salt destroyed 0.5432 X io (cell/mI) of yeast destruction rate
was dependent on temperature and salt concentration, pH decreased with Ohmic
heating time and storage time. Titratable acidity increased with Ohmic heating
time and storage time, while Brix and alcohol content decreased with storage
days. However, ionic strength showed an initial increase with Ohmic heating
time and subsequently decreased during storage time. The test panel ranked the
wine differently put preferred the fresh palm wine while the Ohmic heated
sample without NaCl was most disliked.
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ADIGHIBE, I (2021). Effect Of Different Salt Concentration On The Yeast Count And Quality Parameter Of Ohmic Heated Palm Wine (Raphia Hookeri). Mouau.afribary.org: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-different-salt-concentration-on-the-yeast-count-and-quality-parameter-of-ohmic-heated-palm-wine-raphia-hookeri-7-2
IFEOMA, ADIGHIBE. "Effect Of Different Salt Concentration On The Yeast Count And Quality Parameter Of Ohmic Heated Palm Wine (Raphia Hookeri)" Mouau.afribary.org. Mouau.afribary.org, 27 Jul. 2021, https://repository.mouau.edu.ng/work/view/effect-of-different-salt-concentration-on-the-yeast-count-and-quality-parameter-of-ohmic-heated-palm-wine-raphia-hookeri-7-2. Accessed 24 Nov. 2024.
IFEOMA, ADIGHIBE. "Effect Of Different Salt Concentration On The Yeast Count And Quality Parameter Of Ohmic Heated Palm Wine (Raphia Hookeri)". Mouau.afribary.org, Mouau.afribary.org, 27 Jul. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-different-salt-concentration-on-the-yeast-count-and-quality-parameter-of-ohmic-heated-palm-wine-raphia-hookeri-7-2 >.
IFEOMA, ADIGHIBE. "Effect Of Different Salt Concentration On The Yeast Count And Quality Parameter Of Ohmic Heated Palm Wine (Raphia Hookeri)" Mouau.afribary.org (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/effect-of-different-salt-concentration-on-the-yeast-count-and-quality-parameter-of-ohmic-heated-palm-wine-raphia-hookeri-7-2