Evaluation Of Microbial Quality and Physicochemical Properties Of Ginger-Fruit Drinks
ABSTRACT
Microbial quality such as total
viable count (TVC), total staphylococcal count (TSC), total fungal count (TFC),
Salmonella count (SC) and total coliform count (TCC) were all evaluated. Some
'physicochemical properties such as pH, titratabL acidity, total solids, total
soluble sugar and water content and sensory parameters such as colour, taste,
mouth feel, pungency and general acceptability were determined following
standard procedures. The range of microbial loads obtained were 1.0 x iO3-4.0
x103cfu/ml for TVC, 1.0 x103-2.0 x103cfu/ml
for TSC, 2.0 x103cfu/ml for SC, 1.0 x10-3-3.0 x 103
cfulml for TFC and <3-14 MPN/100lm for TCC. The pH,titrable acidity,tota
soilids,total soluble sugars and water content ranged from,2.7-4.7,0.036-0.0504
(g lactic/100g), 10.53-13.09%, 2.02-3.39g/100 and 86.91-89.47% respectively. General
sensory acceptability assessment showed that the ginger-pineapple and ginger-pawpaw
fruit drinks were highly accepted while the ginger-orange was least accepted.
Lack of good hygiene, holding time during the preparation of fruits and
contaminated source of ingredients are majorly detrimental for the quality of
ginger fruit drinks
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ANIEDU, I (2021). Evaluation Of Microbial Quality and Physicochemical Properties Of Ginger-Fruit Drinks. Mouau.afribary.org: Retrieved Nov 16, 2024, from https://repository.mouau.edu.ng/work/view/evaluation-of-microbial-quality-and-physicochemical-properties-of-ginger-fruit-drinks-7-2
IFEANYICHUKWU, ANIEDU. "Evaluation Of Microbial Quality and Physicochemical Properties Of Ginger-Fruit Drinks" Mouau.afribary.org. Mouau.afribary.org, 26 Jul. 2021, https://repository.mouau.edu.ng/work/view/evaluation-of-microbial-quality-and-physicochemical-properties-of-ginger-fruit-drinks-7-2. Accessed 16 Nov. 2024.
IFEANYICHUKWU, ANIEDU. "Evaluation Of Microbial Quality and Physicochemical Properties Of Ginger-Fruit Drinks". Mouau.afribary.org, Mouau.afribary.org, 26 Jul. 2021. Web. 16 Nov. 2024. < https://repository.mouau.edu.ng/work/view/evaluation-of-microbial-quality-and-physicochemical-properties-of-ginger-fruit-drinks-7-2 >.
IFEANYICHUKWU, ANIEDU. "Evaluation Of Microbial Quality and Physicochemical Properties Of Ginger-Fruit Drinks" Mouau.afribary.org (2021). Accessed 16 Nov. 2024. https://repository.mouau.edu.ng/work/view/evaluation-of-microbial-quality-and-physicochemical-properties-of-ginger-fruit-drinks-7-2