Microbial ecology of confectionary products, honey, sugar, and syrups

“Chicha Morada” also known as purple corn drink (PCD), is a traditional non-carbonated beverage commonly prepared at homes and restaurants in Peru. However, in recent years, it is being produced at an industrial scale aiming to extend its shelf-life, expand its marketing and make it known worldwide. Traditionally, this beverage, main component being purple corn (Zea mays L.), was made and consumed quickly, and in some cases, stored under refrigeration until consumption, but never beyond 24 to 48 hours. With its industrialization, factories are presented with challenges to design and provide adequate protection of the beverage, assuring its quality and safety. Although its production at an industrial level is very similar to other non-carbonated drinks containing fruit juice, several processing factors could affect the microbiological stability desired for this beverage, such as the storage of the purple corn drink extract. In this document, a critical review of the production process (raw materials, production stages and forms of commercialization) that can have a direct impact on the contamination of the beverage was made. Recommendations are made for improving the control points in the industrial process and to avoid potential microbiological problems.

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Microbial ecology of confectionary products, honey, sugar, and syrups

Cited by 2 publications

References 96 publications

Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep milk kefir?

Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep milk kefir?

Factors That Affect the Microbiological Stability of Chicha Morada during Its Production on an Industrial Scale: A Review

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