Effects of Storage Time on the Chemical and Microbiological Quality of Pasteurized Beetroot (Beta vulgaris L.) Juice with Enzyme Extraction and Clarification
Effects of Storage Time on the Chemical and Microbiological Quality of Pasteurized Beetroot (Beta vulgaris L.) Juice with Enzyme Extraction and Clarification
Abdussalam Muhyideen Zainab Funmilayo and Lee-Hoon Ho*
ABSTRACT
Unprocessed beetroot juice has a short shelf life. Pasteurization had been one of the common techniques practised in beverage industry for prolonging shelf life of juice. This research was conducted to determine effect of storage time on the biochemical and microbiological quality of enzymatically pasteurized beetroot juice. A 3:1 ratio was used to blend the beetroot pulp with distilled water. After that, pectinase was added at a concentration of 1.5 U/mL for 4hrs and 40°C, and then clarified with pectinase and cellulase and their combination, at concentration of 1.0 U/ mL for 50°C and 15 min. After that, the mixtures were all kept at 90°C for five minutes in order to pasteurize the juice. Beetroot juice without treatment: fresh juice and juice with enzyme extraction but not pasteurised nor clarified served as control 1 and control 2, respectively. The juices were evaluated for pH, total titratable acidity, total soluble solids, vitamin C content, and microbial load at six-day intervals for 30 days. The pH and vitamin C content of the beetroot juices significantly (p <0.05) decreased during storage. However, there was no significant influence on the total soluble solids over storage time. The total titratable acidity of the juices showed significantly (p <0.05) increase over the storage time. The untreated beetroot juice showed be consumed in less than 6 days, while 24 days’ storage for pasteurised enzyme-clarified beetroot juice is safe for human consumption. This research had contributed to the beverage industry in show-casing the shelf life of beetroot juice pasteurized and clarified with enzymes as well as the untreated beetroot juices.
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August 2024
Vol. 40, Sp. Iss. 1
