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2011 (Vol. 3, Issue: 4)
Article Information:

Microbial and Chemical Evaluation of Whey-Based Mango Beverage

Ahmed Eltayeb Ismail, Mamoun Omer Abdelgader and Asmahan Azhari Ali
Corresponding Author:  Asmahan Azhari Ali 

Key words:  Whey, Mango beverage, storage, Microbial quality, Chemical analysis, ,
Vol. 3 , (4): 250-253
Submitted Accepted Published
2011 May, 04 2011 June, 10 2011 August, 31

This study was carried out on the development and storage of Whey Based Mango beverage. The storability of the beverage was studied at 41C for 30 days. The storage study showed that there is an increasing trend in the TSS, acidity, and reducing sugar and a decreasing trend in the pH and ascorbic acid but total sugar has non significant effect during storage. Total viable count, Yeast and mold count, Coliform count, and Salmonella count was analyzed using standard methods. The Total Viable Counts (TVC) was high ranging from 2.60-2.76104 cfu/mL. Yeast and mould count varied between 3.60-2.61103 cfu/mL where as Coliforms include both the presence of fecals 4.5-3.6104 cfu/mL and non fecals 2.61-3.00102 cfu/mL and Salmonella were not observed in most of the tested samples. This research is aimed at production of whey/mango beverage. At later stages of the project, whey will be introduced into other products.
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  Cite this Reference:
Ahmed Eltayeb Ismail, Mamoun Omer Abdelgader and Asmahan Azhari Ali, 2011. Microbial and Chemical Evaluation of Whey-Based Mango Beverage.  Advance Journal of Food Science and Technology, 3(4): 250-253.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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