The microbiological and storage properties of spiced Tiger nutdrinkproduced from different ratios of fresh and roasted Tiger nut and date palm as sugar replacer were evaluated. Tiger nut drinks were prepared using three locally available spices namely, ginger (Zingiberofficinale Rosc), galic (Allium sativa) and ehuru (Monodoramyristica) spices, pasteurized at 72°C for 15mins and stored at room temperature (28°C) and refrigerated temperature (-4°C) for a period of three weeks. The drinks were evaluated for microbiological and storage properties such as pH, total titratable acidity (TTA), ºBrix and refractive index. Total bacterial count after three weeks was insignificant at refrigeration (4±2°C) temperature in fresh sample A, B, C and D. Thus, with the right proportion, spices have shown capacity to lower bacterial growth, hence prolonging the shelf life of Tiger nut drink.
| Published in | World Journal of Food Science and Technology (Volume 2, Issue 4) |
| DOI | 10.11648/j.wjfst.20180204.11 |
| Page(s) | 62-68 |
| 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), 2024. Published by Science Publishing Group |
Storage, Microbiology, Properties, Spices, Tiger Nut, Drink
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APA Style
Eke-Ejiofor Joy, Awaji Rosline. (2019). Microbiological and Storage Properties of Spiced Tiger Nut (Cyperus esculentus vassativa) Drink. World Journal of Food Science and Technology, 2(4), 62-68. https://doi.org/10.11648/j.wjfst.20180204.11
ACS Style
Eke-Ejiofor Joy; Awaji Rosline. Microbiological and Storage Properties of Spiced Tiger Nut (Cyperus esculentus vassativa) Drink. World J. Food Sci. Technol. 2019, 2(4), 62-68. doi: 10.11648/j.wjfst.20180204.11
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Download@article{10.11648/j.wjfst.20180204.11,
author = {Eke-Ejiofor Joy and Awaji Rosline},
title = {Microbiological and Storage Properties of Spiced Tiger Nut (Cyperus esculentus vassativa) Drink},
journal = {World Journal of Food Science and Technology},
volume = {2},
number = {4},
pages = {62-68},
doi = {10.11648/j.wjfst.20180204.11},
url = {https://doi.org/10.11648/j.wjfst.20180204.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20180204.11},
abstract = {The microbiological and storage properties of spiced Tiger nutdrinkproduced from different ratios of fresh and roasted Tiger nut and date palm as sugar replacer were evaluated. Tiger nut drinks were prepared using three locally available spices namely, ginger (Zingiberofficinale Rosc), galic (Allium sativa) and ehuru (Monodoramyristica) spices, pasteurized at 72°C for 15mins and stored at room temperature (28°C) and refrigerated temperature (-4°C) for a period of three weeks. The drinks were evaluated for microbiological and storage properties such as pH, total titratable acidity (TTA), ºBrix and refractive index. Total bacterial count after three weeks was insignificant at refrigeration (4±2°C) temperature in fresh sample A, B, C and D. Thus, with the right proportion, spices have shown capacity to lower bacterial growth, hence prolonging the shelf life of Tiger nut drink.},
year = {2019}
}
TY - JOUR T1 - Microbiological and Storage Properties of Spiced Tiger Nut (Cyperus esculentus vassativa) Drink AU - Eke-Ejiofor Joy AU - Awaji Rosline Y1 - 2019/03/16 PY - 2019 N1 - https://doi.org/10.11648/j.wjfst.20180204.11 DO - 10.11648/j.wjfst.20180204.11 T2 - World Journal of Food Science and Technology JF - World Journal of Food Science and Technology JO - World Journal of Food Science and Technology SP - 62 EP - 68 PB - Science Publishing Group SN - 2637-6024 UR - https://doi.org/10.11648/j.wjfst.20180204.11 AB - The microbiological and storage properties of spiced Tiger nutdrinkproduced from different ratios of fresh and roasted Tiger nut and date palm as sugar replacer were evaluated. Tiger nut drinks were prepared using three locally available spices namely, ginger (Zingiberofficinale Rosc), galic (Allium sativa) and ehuru (Monodoramyristica) spices, pasteurized at 72°C for 15mins and stored at room temperature (28°C) and refrigerated temperature (-4°C) for a period of three weeks. The drinks were evaluated for microbiological and storage properties such as pH, total titratable acidity (TTA), ºBrix and refractive index. Total bacterial count after three weeks was insignificant at refrigeration (4±2°C) temperature in fresh sample A, B, C and D. Thus, with the right proportion, spices have shown capacity to lower bacterial growth, hence prolonging the shelf life of Tiger nut drink. VL - 2 IS - 4 ER -
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