Effect of Pectin and Citric acid on Total Bacterial Load, Fungal Load, and Techno-economic Feasibility from processing to the storage of Guava Jelly
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Published:2023-03-31
Issue:
Volume:
Page:1351-1354
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ISSN:0974-360X
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Container-title:Research Journal of Pharmacy and Technology
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language:en
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Short-container-title:RJPT
Author:
Chaudhry Gul-e-Saba1, Matin Abdul2, Bin Rahim Isfaq Wahid2, Rahman Mizanur3, Yik Sung Yeong1, Tengku Sifzizul Tengku Muhammad1
Affiliation:
1. Institute of Marine Biotechnology, Universiti Malaysia Terengganu, 21030, Malaysia. 2. Department of Food Processing and Engineering,Chattogram Veterinary and Animal Sciences University, Khulsi - 4225, Chattogram, Bangladesh. 3. Department ofFood Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet - 3100, Bangladesh.
Abstract
This study was conducted to investigate the Total bacterial load, fungal load, sensory evaluation, and techno-economic feasibility from processing to the storage of guava jelly. Fresh guava (Psidium guajava) jelly were prepared with 0.15%, 0.2%, and 0.25% pectin and with 1.1%, 1.15%, and 1.2% citric acid as a preservative. The bacterial count was determined through the Standard Plate Count (SPC) technique. The fungal analysis was done using a selective Sabouraud Dextrose Agar (SDA) medium. Lastly, the Inventory Theory’s model III was applied for the Techno-economic feasibility of guava jelly production. There was no yeast and mold growth detectable till day 90 of the storage period. However, the total bacterial load in jelly (acceptable limit ≤105cfu/ml) is satisfactory for consumption after 90 days of pectin and citric acid treatment. Furthermore, the production cost was approximately 65 Tk a bottle of 500g, which is considered economical compared to other local brands. Therefore, this formulation could be practiced for escalating the country’s development in the agriculture and food industries.
Publisher
A and V Publications
Subject
Pharmacology (medical),Pharmacology, Toxicology and Pharmaceutics (miscellaneous)
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