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The Effect of Storage on the Microbiological Quality of Formulated Breadfruit Beverage (Treculia africana)

Received: 23 July 2014     Accepted: 14 August 2014     Published: 20 August 2014
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Abstract

Vegetable milk beverage was produced from African breadfruit (Treculia africana) seeds using different treatments. A commercial soymilk (vitamilk) and home prepared soymilk served as controls. The storage stability of the beverages was monitored at ambient conditions (25±20C and RH 87%) for three months using microbiological quality as stability index. All the beverages were subjected to microbiological analysis using standard methods. Shelf life studies showed a minimal presence of TVC that ranged from 1.2 x 102 to 2.50 x 102 and the coliform count ranged from 2.58 x 102 to 3.00 x 102 cfu/ml after three months storage. This suggested that the formulated beverages might be stored for three months at ambient conditions without spoilage or deterioration. It is recommended that the use of preservatives in order to increase shelf stability should be adopted.

Published in Journal of Food and Nutrition Sciences (Volume 2, Issue 5)
DOI 10.11648/j.jfns.20140205.12
Page(s) 215-219
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Beverage, African Breadfruit, Storage, Microbiological Quality

References
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  • APA Style

    Nwakalor, Chizoba N. (2014). The Effect of Storage on the Microbiological Quality of Formulated Breadfruit Beverage (Treculia africana). Journal of Food and Nutrition Sciences, 2(5), 215-219. https://doi.org/10.11648/j.jfns.20140205.12

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    ACS Style

    Nwakalor; Chizoba N. The Effect of Storage on the Microbiological Quality of Formulated Breadfruit Beverage (Treculia africana). J. Food Nutr. Sci. 2014, 2(5), 215-219. doi: 10.11648/j.jfns.20140205.12

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    AMA Style

    Nwakalor, Chizoba N. The Effect of Storage on the Microbiological Quality of Formulated Breadfruit Beverage (Treculia africana). J Food Nutr Sci. 2014;2(5):215-219. doi: 10.11648/j.jfns.20140205.12

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  • @article{10.11648/j.jfns.20140205.12,
      author = {Nwakalor and Chizoba N.},
      title = {The Effect of Storage on the Microbiological Quality of Formulated Breadfruit Beverage (Treculia africana)},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {2},
      number = {5},
      pages = {215-219},
      doi = {10.11648/j.jfns.20140205.12},
      url = {https://doi.org/10.11648/j.jfns.20140205.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140205.12},
      abstract = {Vegetable milk beverage was produced from African breadfruit (Treculia africana) seeds using different treatments. A commercial soymilk (vitamilk) and home prepared soymilk served as controls.  The storage stability of the beverages was monitored at ambient conditions (25±20C and RH 87%) for three months using microbiological quality as stability index. All the beverages were subjected to microbiological analysis using standard methods. Shelf life studies showed a minimal presence of TVC that ranged from 1.2 x 102 to 2.50 x 102 and the coliform count ranged from 2.58 x 102 to 3.00 x 102 cfu/ml after three months storage. This suggested that the formulated beverages might be stored for three months at ambient conditions without spoilage or deterioration. It is recommended that the use of preservatives in order to increase shelf stability should be adopted.},
     year = {2014}
    }
    

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    AU  - Chizoba N.
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    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
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    PB  - Science Publishing Group
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    UR  - https://doi.org/10.11648/j.jfns.20140205.12
    AB  - Vegetable milk beverage was produced from African breadfruit (Treculia africana) seeds using different treatments. A commercial soymilk (vitamilk) and home prepared soymilk served as controls.  The storage stability of the beverages was monitored at ambient conditions (25±20C and RH 87%) for three months using microbiological quality as stability index. All the beverages were subjected to microbiological analysis using standard methods. Shelf life studies showed a minimal presence of TVC that ranged from 1.2 x 102 to 2.50 x 102 and the coliform count ranged from 2.58 x 102 to 3.00 x 102 cfu/ml after three months storage. This suggested that the formulated beverages might be stored for three months at ambient conditions without spoilage or deterioration. It is recommended that the use of preservatives in order to increase shelf stability should be adopted.
    VL  - 2
    IS  - 5
    ER  - 

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