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:: Volume 8, Issue 4 (Oct-Dec 2021) ::
Nutr Food Sci Res 2021, 8(4): 45-52 Back to browse issues page
Stabilization and Preservation of a Traditional Sorghum-based Fermented Beverage
Ivan Muzira Mukisa , Stephen Ahimbisibwe, Stellah Byakika
Department of Food Technology and Nutrition, Makerere University, Kampala, Uganda
Abstract:   (26 Views)
Background and Objectives: Traditional fermented cereal beverages such as Obushera from sorghum and/or millet are commercialized owing to their popularity among consumers. However, Obushera separates into two phases after processing, which could be mistaken for spoilage. Additionally, Obushera has a limited shelf life of 4–7 days at room temperature. The objective of this study was to assess the potential of various stabilizers and preservatives for the production of acceptable shelf-stable Obushera.
Materials and Methods: Effects of seven treatments of 1) 0.4% xanthan gum, 2) 0.4% carboxymethyl cellulose, 3) Lactobacillus rhamnosus yoba, 4) 0.4% xanthan gum and Lactobacillus rhamnosus yoba, 5) 0.4% carboxymethyl cellulose and Lactobacillus rhamnosus yoba, 6) 0.4% xanthan gum and 0.4% carboxymethyl cellulose and Lactobacillus rhamnosus yoba, and 7) a control (no stabilizers) on sedimentation rate were assessed within 120 h at room temperature. Effects of four treatments of 1) pasteurization (90 °C for 10 min) and 0.25% xanthan gum, 2) pasteurization and 0.25% xanthan gum and 0.2% potassium sorbate and 3) pasteurization and 0.25% xanthan gum and 0.1% sodium-benzoate and 4) control (pasteurized with no additives) on shelf stability and consumer acceptability were investigated.
Results: Treatments with xanthan (sedimentation index of 0–25%) for stabilizing Obushera were significantly (p < 0.05) more effective than those with no xanthan (sedimentation index of 49–67%). Xanthan (0.25%) significantly (p < 0.05) improved consumer acceptability of Obushera. All preservation treatments (p > 0.05) prolonged the shelf life of the beverage up to four months. No microbial growth was detected in the products during storage while pH (3.7–4.0) and acidity (0.5–0.6%) did not change significantly (p > 0.05). All products were acceptable during storage.
Conclusions: Obushera and related products can be stabilized and preserved using xanthan (0.25%) and pasteurization (90 °C for 10 min) with no added preservatives.
Keywords: Sorghum, Fermented beverage, Obushera, Stabilization, Preservation, Lactobacillus rhamnosus
Full-Text [PDF 799 kb]   (17 Downloads)    
Article type: Research | Subject: Food Science
Received: 2020/10/29 | Accepted: 2021/08/3 | Published: 2021/10/17
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Mukisa I M, Ahimbisibwe S, Byakika S. Stabilization and Preservation of a Traditional Sorghum-based Fermented Beverage. Nutr Food Sci Res. 2021; 8 (4) :45-52
URL: http://nfsr.sbmu.ac.ir/article-1-465-en.html


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Volume 8, Issue 4 (Oct-Dec 2021) Back to browse issues page
Nutrition and Food Sciences Research
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