Studies on Microbial and Sensory Quality of Mango 
 Pulp Storage with Chemical Preservatives

Hashmi, Majid Suhail; Alam, Sahib; Riaz, Aysha; Shah, Abdul Qadir

doi:10.3923/pjn.2007.85.88

Cited by 17 publications

(3 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Moisture contents of the samples in this study were very high (Table 1). This is in agreement with the reports of Ekanem and Ekanem (2018) and Hashimi et al (2007) which recorded very high moisture contents in various species of apple. The high content of moisture in the samples suggests that they have high perishability (Adeleke and Abiodun, 2010).…”

Section: Proximate Composition Of African Star Apple Juice During Sto...supporting

confidence: 94%

African Star Apple Juice Stored at Tropical Ambient and Refrigeration Temperatures: Effect on Physicochemical Characteristics, Antioxidant Properties and Microbiological

Adetogo,

Fagbemi,

Oguntimehin

et al. 2024

IJNFS

View full text Add to dashboard Cite

The present study was aimed at evaluating the physicochemical and antioxidant properties as well as microbiological quality of extracted juice from African star apple (Chrysophyllum albidum) stored under tropical ambient and refrigeration conditions. Juice was extracted from mashed star apple fruit cotyledons (after deseeding) and pasteurized in a water bath at 71.2 oC for 30 minutes before storage for four (4) weeks under tropical ambient (28±2 oC) and refrigeration (6±2 oC) conditions. The results showed that there was no fibre in the juice, the moisture was 78.51% and 79.13% for fresh African star apple (ASA) juice and sample stored under ambient conditions, respectively. It also showed pH of ASA juice at week 0 to be 3.52 and week 4 for both samples stored at refrigeration and ambient temperatures to be 2.85 and 2.28, respectively. There was no fecal coliform count in all the studied juice samples throughout the storage period, but total viable bacteria counts were 2.7x104 cfu/ml, 1.84x105 cfu/ml and 6.6x104 cfu/ml for fresh juice and juice stored for 4 weeks at ambient temperature and refrigeration conditions, respectively. Overall, storage conditions had insignificant impact on the antioxidant properties and free radical scavenging capacity of the fruit juice; the slight changes observed were linked to usual molecular reactions. In conclusion, storage under refrigeration conditions elongated the shelf life of the juice.

show abstract

Section: Proximate Composition Of African Star Apple Juice During Sto...supporting

confidence: 94%

African Star Apple Juice Stored at Tropical Ambient and Refrigeration Temperatures: Effect on Physicochemical Characteristics, Antioxidant Properties and Microbiological

Adetogo,

Fagbemi,

Oguntimehin

et al. 2024

IJNFS

View full text Add to dashboard Cite

show abstract

“…TVC gives a quantitative idea about the presence of all microorganisms such as heterotrophic bacteria, yeast, and mold in a sample (Hashmi et al 2007). Sensory evaluation of all the value-added products was done by the most widely accepted scale for measuring food acceptability, a 9-point hedonic scale.…”

Section: Microbial and Sensory Analysismentioning

confidence: 99%

Development and Standardization of Technology for Preparation and Storage of Value-Added Products From Kendu (Diospyros Melanoxylon Roxb.) Fruit

Vivek

Zanthanupuii

Mishra

2021

J microb biotech food sci

View full text Add to dashboard Cite

Kendu is a highly nutritious seasonal fruit widely grown in India. It is a rich source of antioxidants, β-carotene, and phenols. Due to the lack of national recognition, this fruit remains underutilized. A significant portion of the fruit is lost due to its short shelf life and lack of processing technology. In the present work, the development and standardization of technology for various value-added products from kendu were explored to avoid spoilage and wastage of the fruit. Products like kendu nectar, jam, powder, and bar were developed, and the process was developed and optimized for extended shelf life. Chemical preservatives such as sodium benzoate (356.01 ppm) and potassium-meta bisulfate (602.81 ppm) were optimized for pulp preservation. Maximum consumer acceptability and microbial stability of the value-added products were obtained till 90 days of storage when stored at 4±2° C. Effect of microbial, sensorial, and physicochemical properties of products were also investigated for each of their storage conditions. A significant (p< 0.05) decrease in the total phenolic content was observed for all the products during the storage period. The results obtained from consumer acceptability and microbial load revealed that all products remained acceptable for consumption till the end of the storage period. Therefore, kendu fruit can be converted to value-added products during the available season to improve the variety of fruit-based products on the market shelf. This value-addition improves the commercial cultivation of the fruit, nutritional requirements of the people and enhances the livelihood of the locals in terms of economic sustainability.

show abstract

“…Because of this, one of the most important strategies for determining the quality of a product is the ongoing assessment of the sensory characteristics of the food. As a result, the quantitative science of sensory evaluation requires the collection of numerical data in order to establish the connection between the attributes of a product and how it is experienced by consumers (Hashmi et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Consumer Preferences towards Formulated Elderly Milk Based on Sensory Attribute: A Preliminary Study

Ismail,

Osman,

Halim

et al. 2024

IJARBSS

View full text Add to dashboard Cite

A preliminary study was conducted to identify the consumer preference for formulated elderly milk based on their sensory attribute. Consumers are more informed about the product's advantages these days, particularly concerning the elderly population. It is necessary to conduct research on the different formulations of elderly milk functional food in order to enhance milk production and quality assurance. The sensory evaluation is used to analyse the differences in characteristics between the two different samples of elderly milk. At the Central Location Test (CLT), a structured questionnaire was carried out with 51 consumer panels (age 40 and above) that had been selected using the convenience sampling method. Descriptive analysis and an independent t-test were utilised in the data analysis process. According to the findings of the descriptive analysis, the vast majority of the respondents only drink milk when it's needed. When compared to the other samples, the findings of an independent t-test based on the perceptions of the respondents indicated that they desired the elderly milk attributes that were present in Sample B. In a nutshell, the findings offer a rock-solid foundation for understanding the sensory characteristics of elderly milk, which is milk that is preferred by customers to be used in product development and quality assurance processes by food processors and marketers.

show abstract

Studies on Microbial and Sensory Quality of Mango Pulp Storage with Chemical Preservatives

Cited by 17 publications

References 1 publication

African Star Apple Juice Stored at Tropical Ambient and Refrigeration Temperatures: Effect on Physicochemical Characteristics, Antioxidant Properties and Microbiological

African Star Apple Juice Stored at Tropical Ambient and Refrigeration Temperatures: Effect on Physicochemical Characteristics, Antioxidant Properties and Microbiological

Development and Standardization of Technology for Preparation and Storage of Value-Added Products From Kendu (Diospyros Melanoxylon Roxb.) Fruit

Consumer Preferences towards Formulated Elderly Milk Based on Sensory Attribute: A Preliminary Study

Contact Info

Product

Resources

About