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Pakistan Journal of Nutrition
  Year: 2004 | Volume: 3 | Issue: 3 | Page No.: 188-192
DOI: 10.3923/pjn.2004.188.192
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Microbiological and Physico-chemical Evaluation of Some Non-alcoholic Beverages

Bola Osuntogun and O.O. Aboaba

The microbial and physico-chemical quality of our commercially produced non-alcoholic beverages-Ginger beer, Soya milk, Soborodo drink and kunun-zaki-were investigated. The organisms isolated included lactic acid bacteria like Lactobacillus, Streptococcus and Leuconostoc. Other bacterial isolates were Staphylococcus, Bacillus and Pseudomonas while the fungi were Penicillium, Aspergillus, Trichoderma, Candida and Saccharomyces. Studies were also carried out on the sensory evaluation and shelf-stability during storage. A combination of pasteurization and refrigeration was found most suitable for prolonged shelf life and consumer acceptability. Chemical analysis showed that the major food components were retained, though some toxic elements were detected like Cadmium and-Chromium even above the permissible levels.
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  •    Biochemical Indices and Sensory Scores of Kunu-zaki Beverages Produced from Sprouted and Unsprouted Guinea Corn and Their Correlations
  •    Nutrient Content and Microbial Quality of Soymilk-Carrot Powder Blend
  •    Effect of Processing on Nutritional, Microbiological and Sensory Properties of Kunun-Zaki (A Sorghum Based Non-Alcoholic Beverage) Widely Consumed in Nigeria
  •    Anti-Oxidative and Anti-fungal Effects of Fresh Ginger (Zingiber officinale) Treatment on the Shelf Life of Hot-smoked Catfish (Clarias gariepinus, Burchell, 1822)
How to cite this article:

Bola Osuntogun and O.O. Aboaba , 2004. Microbiological and Physico-chemical Evaluation of Some Non-alcoholic Beverages . Pakistan Journal of Nutrition, 3: 188-192.

DOI: 10.3923/pjn.2004.188.192






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