Study on shelf life of non-preservative containing mango drinks produced in Dhaka, Bangladesh

Hasan, Mehadee; Kabir, Shahidul

doi:10.3329/sjm.v4i1.22757

Cited by 2 publications

(2 citation statements)

References 6 publications

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“…Almond contains a higher content of essential fatty acids (without cholesterol), vitamins, and minerals, while a few studies have demonstrated that green tea effects last longer with whey, and the combination of green tea extract and whey may have the potential, as a beverage, to fight muscle loss and burn more fat [17,18]. Furthermore, to increase the shelf-life of the beverage along with enhancing the flavor, aroma, and taste, some researchers have suggested including citric acid in the recipe because citric acid can lower the pH, control the growth of microorganisms, and improve beverage storage ability [19].…”

Section: Introductionmentioning

confidence: 99%

Development of Novel Whey-Mango Based Mixed Beverage: Effect of Storage on Physicochemical, Microbiological, and Sensory Analysis

Ahmed

Sabuz

Mohaldar

et al. 2023

Foods

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The present study was aimed at developing whey-mango-based mixed beverages and characterizing their physicochemical properties. Three different formulations were prepared by varying proportions of whey and mango (sample-1 = 60:20 mL, sample-2 = 65:15 mL, and sample-3 = 70:10 mL). Prepared beverage samples during 25 days of storage revealed a significant increase in acidity (0.27 ± 0.02–0.64 ± 0.03%), TSS (17.15 ± 0.01–18.20 ± 0.01 °Brix); reducing sugars (3.01 ± 0.01–3.67 ± 0.01%); moisture (74.50 ± 0.02–87.02 ± 0.03%); protein (5.67 ± 0.02–7.58 ± 0.01%); fat (0.97 ± 0.01–1.39 ± 0.04%); and carbohydrate (18.01 ± 0.02–3.45 ± 0.02%). The sedimentation rate was only 1%. The total plate count for the prepared samples ranged from 3.32 ± 0.08 to 3.49 ± 0.15 log CFU/mL while yeast and mold counts varied between 0.48 ± 0.01 to 1.85 ± 0.11 Log CFU/mL. The coliform count was below the detection limit (<1). The overall sensory score revealed that the whey beverage with more mango juice could attain acceptable quality upon processing. Based on the findings, it may be concluded that whey can be utilized with fruits and vegetables to develop whey-based beverages.

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Section: Introductionmentioning

confidence: 99%

Development of Novel Whey-Mango Based Mixed Beverage: Effect of Storage on Physicochemical, Microbiological, and Sensory Analysis

Ahmed

Sabuz

Mohaldar

et al. 2023

Foods

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“…Mango (Mangifera indica) is one of the most popular and valued fruits in tropical countries and many parts of the world (Hassan & Kabir, 2014). In Malawi, mango is a popular seasonal fruit produced throughout the country, although its production favors areas that are hot with minimum rainfall.…”

Section: Introductionmentioning

confidence: 99%

Estimation of Shelf Life of Mango Juice Produced Using Small-Scale Processing Techniques

Mkandawire¹,

Ng'ong'ola-Manani²,

Kabambe³

et al. 2016

JFR

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The objective of this study was to estimate shelf life of mango juice produced using small-scale processing techniques. Juice was processed and packaged in 80 plastic bottles and stored at 13 o C and 30 o C. At each temperature, 20 bottles had preservative (0.5 mg/l sodium benzoate) and 20 bottles had no preservative. The juices were analyzed for pH, vitamin C, sensory attributes and microbial load at two week intervals for six weeks. From week 2 to week 6, juices stored at 30 o C had lower pH values (3.15 -2.80 with preservative, 3.60 -2.6 without preservative) than juices stored at 13 o C (4.20 -3.80 with preservative, 4.15 -3.70 without preservative ) and the differences were significant (p<0.05). At 6 weeks, vitamin C loss was highest (79%) in juice without preservative stored at 30 o C, followed by juice stored at 30 o C with preservative (71.43%). The loss was lowest (26.98%) in juice with preservative stored at 13 o C. Significant differences (p<0.05) in color were observed at week 6 between juices stored at 13 o C (4.5 with preservative and 4.66 without preservative) and 30 o C (5.02 with preservative and 7.00 without preservative). Juices stored at 30 o C were rated 'bad' from week 2, in smell (5.91 and 6.25) and taste (5.66 and 6.91) while at that time, juices stored at 13 o

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Study on shelf life of non-preservative containing mango drinks produced in Dhaka, Bangladesh

Cited by 2 publications

References 6 publications

Development of Novel Whey-Mango Based Mixed Beverage: Effect of Storage on Physicochemical, Microbiological, and Sensory Analysis

Development of Novel Whey-Mango Based Mixed Beverage: Effect of Storage on Physicochemical, Microbiological, and Sensory Analysis

Estimation of Shelf Life of Mango Juice Produced Using Small-Scale Processing Techniques

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