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Effects of sodium benzoate on storage stability of previously improved beverage from tamarind (Tamarindus indica L.)
The effect of sodium benzoate on the quality attributes of improved tamarind beverage during storage was investigated. Tamarind beverages were produced according to a previously reported improved method, with or without chemical preservatives (100 mg/100 mL sodium benzoate). Tamarind beverage produc...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Wiley Periodicals Inc
2014
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3951547/ https://www.ncbi.nlm.nih.gov/pubmed/24804061 http://dx.doi.org/10.1002/fsn3.78 |
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author | Adeola, Abiodun A Aworh, Ogugua C |
author_facet | Adeola, Abiodun A Aworh, Ogugua C |
author_sort | Adeola, Abiodun A |
collection | PubMed |
description | The effect of sodium benzoate on the quality attributes of improved tamarind beverage during storage was investigated. Tamarind beverages were produced according to a previously reported improved method, with or without chemical preservatives (100 mg/100 mL sodium benzoate). Tamarind beverage produced according to traditional processing method served as the control. The tamarind beverages were stored for 4 months at room (29 ± 2°C) and refrigerated (4–10°C) temperatures. Samples were analyzed, at regular intervals, for chemical, sensory, and microbiological qualities. Appearance of coliforms or overall acceptability score of 5.9 was used as deterioration index. The control beverages deteriorated by 2nd and 10th days at room and refrigerated temperatures, respectively. Improved tamarind beverage produced without the inclusion of sodium benzoate was stable for 3 and 5 weeks at room and refrigerated temperatures, respectively. Sodium benzoate extended the shelf life of the improved tamarind beverage to 6 and 13 weeks, respectively, at room and refrigerated temperatures. |
format | Online Article Text |
id | pubmed-3951547 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2014 |
publisher | Wiley Periodicals Inc |
record_format | MEDLINE/PubMed |
spelling | pubmed-39515472014-05-06 Effects of sodium benzoate on storage stability of previously improved beverage from tamarind (Tamarindus indica L.) Adeola, Abiodun A Aworh, Ogugua C Food Sci Nutr Original Research The effect of sodium benzoate on the quality attributes of improved tamarind beverage during storage was investigated. Tamarind beverages were produced according to a previously reported improved method, with or without chemical preservatives (100 mg/100 mL sodium benzoate). Tamarind beverage produced according to traditional processing method served as the control. The tamarind beverages were stored for 4 months at room (29 ± 2°C) and refrigerated (4–10°C) temperatures. Samples were analyzed, at regular intervals, for chemical, sensory, and microbiological qualities. Appearance of coliforms or overall acceptability score of 5.9 was used as deterioration index. The control beverages deteriorated by 2nd and 10th days at room and refrigerated temperatures, respectively. Improved tamarind beverage produced without the inclusion of sodium benzoate was stable for 3 and 5 weeks at room and refrigerated temperatures, respectively. Sodium benzoate extended the shelf life of the improved tamarind beverage to 6 and 13 weeks, respectively, at room and refrigerated temperatures. Wiley Periodicals Inc 2014-01 2013-11-15 /pmc/articles/PMC3951547/ /pubmed/24804061 http://dx.doi.org/10.1002/fsn3.78 Text en © 2013 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. http://creativecommons.org/licenses/by/3.0/ This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Adeola, Abiodun A Aworh, Ogugua C Effects of sodium benzoate on storage stability of previously improved beverage from tamarind (Tamarindus indica L.) |
title | Effects of sodium benzoate on storage stability of previously improved beverage from tamarind (Tamarindus indica L.) |
title_full | Effects of sodium benzoate on storage stability of previously improved beverage from tamarind (Tamarindus indica L.) |
title_fullStr | Effects of sodium benzoate on storage stability of previously improved beverage from tamarind (Tamarindus indica L.) |
title_full_unstemmed | Effects of sodium benzoate on storage stability of previously improved beverage from tamarind (Tamarindus indica L.) |
title_short | Effects of sodium benzoate on storage stability of previously improved beverage from tamarind (Tamarindus indica L.) |
title_sort | effects of sodium benzoate on storage stability of previously improved beverage from tamarind (tamarindus indica l.) |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3951547/ https://www.ncbi.nlm.nih.gov/pubmed/24804061 http://dx.doi.org/10.1002/fsn3.78 |
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