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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...

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Detalles Bibliográficos
Autores principales: Adeola, Abiodun A, Aworh, Ogugua C
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Wiley Periodicals Inc 2014
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.
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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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