Bulletin of High Institute of Public Health [The]. 1989; 19 (3): 807-818
em Inglês
| IMEMR
| ID: emr-12541
ABSTRACT
This study investigated the changes that take place in the chemical composition and microbiological quality of Guava fruit as a result of the processing procedures involved in the manufacturing of canned Guava juice. The most apparent chemical change was in the level of vitamin C which suffered a significant loss throughout processing operations. The procedures of processing also added more contaminants to the original bacterial load of the Guava fruit. However, the final pasteurization process caused 99.01% inhibition to the bacterial count and complete destruction to coliforms. Storage of the canned Guava juice for 6 months at room temperature and 5°C caused a decrease in both vitamin C and sugar contents. The decrease was more pronounced in samples kept at room temperature than at 5°C. The bacterial count increased from 8.3 x 10[2]/ml to 1.3 x 10[4] and 6 x 10[4] cells/ml at 5°C and room temperature respectively
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Índice:
IMEMR (Mediterrâneo Oriental)
Assunto principal:
Manipulação de Alimentos
Idioma:
Inglês
Revista:
Bull. High Inst. Public Health
Ano de publicação:
1989
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