Tamarind (Tamarindus indica L.), a tropical fruit found in Africa and Asia, is highly valued for its pulp (Gunasena and Hughes 2000). Stability was defined as the retention of at least 90% of the initial concentration.

endobj Sodium benzoate extended the shelf life of the improved tamarind beverage to 6 and 13 weeks, respectively, at room and refrigerated temperatures. Onuorah et al. Please check your email for instructions on resetting your password. Tamarind beverages were evaluated by a panel of 20 assessors comprising of staff and students of Emmanuel Alayande College of Education, Oyo, using a 9‐point hedonic scale, where 1 = dislike extremely, 5 = neither like nor dislike, and 9 = like extremely. In the second vial, Ora-Sweet was added to give a final volume of 100 mL. Tamarind beverages were stored at room (28 ± 2°C) and refrigerated (4–10°C) temperatures for 4 months.

(2002), Osundahunsi (2003), Supraditareporn and Pinthong (2007), Shende et al. 2009). 1). 0000002690 00000 n There were distinct changes in the chemical attributes of the beverage during storage at both temperatures, although the changes were less pronounced at refrigerated temperature. h�b```f``����� �� € ",@Q�����ު��d�͢r�e�V��ֱ|���8h �*�� 9��OÁ�끵�1�30������ ���P��Q�)�EB[�k��Fc&W�+�/nh�,X�h;���f� ��M���[qw{n`�``:��`��� %���!�0u�������@.a`�� ����100�b`薂)b|���h5�D3 �9n 0000003384 00000 n endobj The total plate count exceeded the total mold and yeast throughout the storage period of the beverage at both room and refrigerated temperatures. 499 0 obj 496 0 obj Thus, the improved beverage containing sodium benzoate had a higher buffering capacity than the other two tamarind beverages reported in Tables 1, 3.

(2002), and Ade‐Omowaye et al. Tamarind beverages were produced according to a previously reported improved method, with or without chemical preservatives (100 mg/100 mL sodium benzoate).

(2013). 0000027391 00000 n 0000001927 00000 n Similar results were reported by Onuorah et al. Melinda E. Lull, St. John Fisher CollegeFollow xref 0000001036 00000 n (1997). The effect of sodium benzoate on the quality attributes of improved tamarind beverage during storage was investigated. Browning in the beverages could have been due to Maillard‐type reactions resulting from the presence of reducing sugars, proteins, and amino acids. Thus, the improved processing method may have prolonged the lag period in tamarind beverages.

Tamarind is commercially underexploited in Nigeria, where it is found growing wild on roadsides and uncultivated lands. Results: The sodium benzoate maintained 96% and 93% of the initial concentrationt at 7 and 14 days, respectively. About 1.0 mL was transferred aseptically to petri dishes, poured with plate count agar (PCA) for total viable counts, McConkey agar (MCC) for coliform counts, and acidified potato dextrose agar (PDA) for total molds and yeasts counts. 2013). <>/Border[0 0 0]/Rect[81.0 617.094 219.588 629.106]/Subtype/Link/Type/Annot>> 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. 0000016742 00000 n FAQ

500 0 obj Beverages produced by the improved processing method had lower sugar contents than the one produced by traditional processing method. Beverage produced by the traditional processing method was more acidic than those from improved processing method. Furthermore, the total acidity, color, and browning index of the beverages increased while the pH, cloudiness, ash, total solids, total soluble solids, ascorbic acid, and total sugar decreased during storage.