Storability and potability of pasteurized and sterilized "Kunun-zaki": a fermented sorghum beverage
The possibility of extending the shelf-life of "Kunun-zaki", a nonalcoholic sorghum based fermented beverage after pasteurization and sterilization was investigated. The traditional method of production was adopted and microbiological studies carried out. The predominant microorganisms iso...
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| Veröffentlicht in: | Journal of food processing and preservation 1997-03, Vol.21 (1), p.1-7 |
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| creator | Inyang, C.U. (University of Agriculture, Makurdi, Nigeria.) Dabot, Y.A |
| description | The possibility of extending the shelf-life of "Kunun-zaki", a nonalcoholic sorghum based fermented beverage after pasteurization and sterilization was investigated. The traditional method of production was adopted and microbiological studies carried out. The predominant microorganisms isolated from the fermented beverage were Lactobacillus plantarum and Bacillus subtilis. Enterobacter spp. and Saccharomyces spp. occurred in small numbers. Proximate analysis of unpasteurized samples showed a decrease in total sugar and increased moisture content after one week storage at refrigeration temperature. Pasteurized samples were most acceptable to the taste panel up to two weeks of refrigerated storage, but rejected thereafter. Although the sterilized "kunun-zaki" was shelf-stable for the two weeks of investigation, its flavor and color were adversely affected, and therefore unacceptable to the panelists. This study has shown that the shelf-life of "kunun-zaki" (usually 24-36 h) can conveniently be prolonged without serious effects on the usual organoleptic properties for up to two weeks with pasteurization |
| doi_str_mv | 10.1111/j.1745-4549.1997.tb00763.x |
| format | Article |
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Although the sterilized "kunun-zaki" was shelf-stable for the two weeks of investigation, its flavor and color were adversely affected, and therefore unacceptable to the panelists. This study has shown that the shelf-life of "kunun-zaki" (usually 24-36 h) can conveniently be prolonged without serious effects on the usual organoleptic properties for up to two weeks with pasteurization</description><identifier>ISSN: 0145-8892</identifier><identifier>EISSN: 1745-4549</identifier><identifier>DOI: 10.1111/j.1745-4549.1997.tb00763.x</identifier><identifier>CODEN: JFPPDL</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>ALIMENT FERMENTE ; ALIMENTOS FERMENTADOS ; Bacillus ; BEBIDAS ; BEVERAGES ; Biological and medical sciences ; BOISSON ; Enterobacter ; ESTERILIZACION ; Fermented food industries ; FERMENTED FOODS ; Food industries ; Fundamental and applied biological sciences. Psychology ; Kunun-zaki ; Other fermented food industries ; PASTEURISATION ; PASTEURIZACION ; PASTEURIZING ; Saccharomyces ; SORGHUM ; Sorghum vulgare ; STERILISATION (GERMES) ; STERILIZING ; STORAGE LIFE ; TRADITIONAL FOODS</subject><ispartof>Journal of food processing and preservation, 1997-03, Vol.21 (1), p.1-7</ispartof><rights>1997 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4871-207c69981dbd1aab4cb083515263c6b4d331fa8501ba9dc39b91afcf1ccd49503</citedby><cites>FETCH-LOGICAL-c4871-207c69981dbd1aab4cb083515263c6b4d331fa8501ba9dc39b91afcf1ccd49503</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1745-4549.1997.tb00763.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1745-4549.1997.tb00763.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2601718$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Inyang, C.U. (University of Agriculture, Makurdi, Nigeria.)</creatorcontrib><creatorcontrib>Dabot, Y.A</creatorcontrib><title>Storability and potability of pasteurized and sterilized "Kunun-zaki": a fermented sorghum beverage</title><title>Journal of food processing and preservation</title><description>The possibility of extending the shelf-life of "Kunun-zaki", a nonalcoholic sorghum based fermented beverage after pasteurization and sterilization was investigated. The traditional method of production was adopted and microbiological studies carried out. The predominant microorganisms isolated from the fermented beverage were Lactobacillus plantarum and Bacillus subtilis. Enterobacter spp. and Saccharomyces spp. occurred in small numbers. Proximate analysis of unpasteurized samples showed a decrease in total sugar and increased moisture content after one week storage at refrigeration temperature. Pasteurized samples were most acceptable to the taste panel up to two weeks of refrigerated storage, but rejected thereafter. Although the sterilized "kunun-zaki" was shelf-stable for the two weeks of investigation, its flavor and color were adversely affected, and therefore unacceptable to the panelists. This study has shown that the shelf-life of "kunun-zaki" (usually 24-36 h) can conveniently be prolonged without serious effects on the usual organoleptic properties for up to two weeks with pasteurization</description><subject>ALIMENT FERMENTE</subject><subject>ALIMENTOS FERMENTADOS</subject><subject>Bacillus</subject><subject>BEBIDAS</subject><subject>BEVERAGES</subject><subject>Biological and medical sciences</subject><subject>BOISSON</subject><subject>Enterobacter</subject><subject>ESTERILIZACION</subject><subject>Fermented food industries</subject><subject>FERMENTED FOODS</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Kunun-zaki</subject><subject>Other fermented food industries</subject><subject>PASTEURISATION</subject><subject>PASTEURIZACION</subject><subject>PASTEURIZING</subject><subject>Saccharomyces</subject><subject>SORGHUM</subject><subject>Sorghum vulgare</subject><subject>STERILISATION (GERMES)</subject><subject>STERILIZING</subject><subject>STORAGE LIFE</subject><subject>TRADITIONAL FOODS</subject><issn>0145-8892</issn><issn>1745-4549</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1997</creationdate><recordtype>article</recordtype><recordid>eNqVUE2P0zAQtRBIlMJPQIoqxC3BEydxvBIHVNGFpVpWLAtHa-w4xd00KXYC7f56HFJ6xxd79L7Gj5AF0ATCebNNgGd5nOWZSEAInvSKUl6w5PCIzM7QYzKjEN5lKdKn5Jn3W0pZnlM2I_q27xwq29j-GGFbRfuu_zd2dbRH35vB2QdT_UXD5AI4jotPQzu08QPe28VFhFFt3M60fUB85zY_hl2kzC_jcGOekyc1Nt68ON1zcrd6_3X5IV5_vvy4fLeOdVZyiFPKdSFECZWqAFFlWtGS5ZCnBdOFyirGoMYyp6BQVJoJJQBrXYPWVSbCb-bk9eS7d93Pwfhe7qzXpmmwNd3gJXBW5FnwnJOLiahd570ztdw7u0N3lEDl2KvcyrE8OZYnx17lqVd5COJXpxT0GpvaYautPzukBQUOY8bbifbbNub4HwHyanVzA0EfT3obOj-c9ejuZcEZz-X360u5Xn1bXS-vvsg08F9O_Bo7iRsXVrq7HZ2DKwfB_gCoaKY4</recordid><startdate>199703</startdate><enddate>199703</enddate><creator>Inyang, C.U. (University of Agriculture, Makurdi, Nigeria.)</creator><creator>Dabot, Y.A</creator><general>Blackwell Publishing Ltd</general><general>Blackwell Publishing</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>199703</creationdate><title>Storability and potability of pasteurized and sterilized "Kunun-zaki": a fermented sorghum beverage</title><author>Inyang, C.U. (University of Agriculture, Makurdi, Nigeria.) ; Dabot, Y.A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4871-207c69981dbd1aab4cb083515263c6b4d331fa8501ba9dc39b91afcf1ccd49503</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1997</creationdate><topic>ALIMENT FERMENTE</topic><topic>ALIMENTOS FERMENTADOS</topic><topic>Bacillus</topic><topic>BEBIDAS</topic><topic>BEVERAGES</topic><topic>Biological and medical sciences</topic><topic>BOISSON</topic><topic>Enterobacter</topic><topic>ESTERILIZACION</topic><topic>Fermented food industries</topic><topic>FERMENTED FOODS</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Kunun-zaki</topic><topic>Other fermented food industries</topic><topic>PASTEURISATION</topic><topic>PASTEURIZACION</topic><topic>PASTEURIZING</topic><topic>Saccharomyces</topic><topic>SORGHUM</topic><topic>Sorghum vulgare</topic><topic>STERILISATION (GERMES)</topic><topic>STERILIZING</topic><topic>STORAGE LIFE</topic><topic>TRADITIONAL FOODS</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Inyang, C.U. (University of Agriculture, Makurdi, Nigeria.)</creatorcontrib><creatorcontrib>Dabot, Y.A</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of food processing and preservation</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Inyang, C.U. (University of Agriculture, Makurdi, Nigeria.)</au><au>Dabot, Y.A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Storability and potability of pasteurized and sterilized "Kunun-zaki": a fermented sorghum beverage</atitle><jtitle>Journal of food processing and preservation</jtitle><date>1997-03</date><risdate>1997</risdate><volume>21</volume><issue>1</issue><spage>1</spage><epage>7</epage><pages>1-7</pages><issn>0145-8892</issn><eissn>1745-4549</eissn><coden>JFPPDL</coden><abstract>The possibility of extending the shelf-life of "Kunun-zaki", a nonalcoholic sorghum based fermented beverage after pasteurization and sterilization was investigated. The traditional method of production was adopted and microbiological studies carried out. The predominant microorganisms isolated from the fermented beverage were Lactobacillus plantarum and Bacillus subtilis. Enterobacter spp. and Saccharomyces spp. occurred in small numbers. Proximate analysis of unpasteurized samples showed a decrease in total sugar and increased moisture content after one week storage at refrigeration temperature. Pasteurized samples were most acceptable to the taste panel up to two weeks of refrigerated storage, but rejected thereafter. Although the sterilized "kunun-zaki" was shelf-stable for the two weeks of investigation, its flavor and color were adversely affected, and therefore unacceptable to the panelists. This study has shown that the shelf-life of "kunun-zaki" (usually 24-36 h) can conveniently be prolonged without serious effects on the usual organoleptic properties for up to two weeks with pasteurization</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1745-4549.1997.tb00763.x</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of food processing and preservation, 1997-03, Vol.21 (1), p.1-7 |
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| source | Wiley Online Library - AutoHoldings Journals |
| subjects | ALIMENT FERMENTE ALIMENTOS FERMENTADOS Bacillus BEBIDAS BEVERAGES Biological and medical sciences BOISSON Enterobacter ESTERILIZACION Fermented food industries FERMENTED FOODS Food industries Fundamental and applied biological sciences. Psychology Kunun-zaki Other fermented food industries PASTEURISATION PASTEURIZACION PASTEURIZING Saccharomyces SORGHUM Sorghum vulgare STERILISATION (GERMES) STERILIZING STORAGE LIFE TRADITIONAL FOODS |
| title | Storability and potability of pasteurized and sterilized "Kunun-zaki": a fermented sorghum beverage |
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