Determining the Effects of Potassium Sorbate on the Shelf-life and Sensory Qualities of Coconut Toffee

Pet Anthony Lasquites Pascual

Abstract


The research was conducted to determine the effects of different levels of potassium sorbate (0 ppm, 5 ppm and 10 ppm) on the microbial and sensory qualities of coconut toffee stored at various periods of time, determine the microbial load and identify the predominant microorganisms present in the candied coconut grates and determine the proximate composition of candied coconut grates at 10ppm potassium sorbate. Results revealed that 10ppm potassium sorbate exhibited the most acceptable level of the preservative which extended the shelf-life of the product to almost 8 weeks, while 5ppm lasted for 27 days and those without potassium sorbate have a shelf-life of 14.3 days. Generally, microbial counts increased as the number of storage days increased regardless of the amount of potassium sorbate added. The candied coconut toffee samples without preservatives contained the highest number load of microbial with Aspergillus moulds predominating.


Keywords


coconut toffee, potassium sorbate, microbial analysis, shelf-life determination, sensory qualities

Full Text:

PDF

References


Abate M.A and T.L Moore. (1985). Monooctanoin use for gallstone dissolution. Drug Intell Clin Pharm; 19: 708-713.

Agero AL, and V.M, Verallo-Rowel. (2004). A randomized double-blind controlled trial comparing extra virgin coconut oil with mineral oil as a moisturizer for mild to moderate xerosis. Dermatitis; 15:109-116.

Betts, G. D., P. Linton and R. J. Betteridge. (1999). Food spoilage yeasts: Effects of pH, NaCl and temperature on growth. Food Control, 10(1): 27–33.

DOH-FDA, (2013). Revised guidelines for the assessment of microbiological quality of processed foods. Retrived last February 20, 2017, Retrieved from: http://www.fda.gov.ph/attachments/article/71149/Annex%20I%20-%20FC%202013-010%20Microbiological%20Standard%20for%20Processed%20Food.pdf.

Eckarstein V, Noter JR, Assmann G. (2002). High density lipoproteins and atherosclerosis. Role of cholesterol efflux and reverse cholesterol transport. Arterioscler Thromb Vasc Biol; 21: 13-27.

Effiong GS, Ebong PE, Eyong EU, Uwah AJ, Ekong UE. (2010). Amelioration of chloramphenicol induced toxicity in rats by coconut water. J Applied Science Research; 6(4): 331-335.

Health Canada (2016). List of Permitted Preservatives (Lists of Permitted Food Additives). Retrieved last February 18, 2017. Retrieve from

http://www.hc-sc.gc.ca/fn-an/securit/addit/list/11-preserv-conserv-eng.php.

Loki AL and T. Rajamohan, (2003). Hepatoprotective and antioxidant effect of tender coconut water on CCl4 induced liver injury in rats. Indian J Biochem Biophy; 40: 354-357.

Mazo,L.A. (1999). Effects of Potassium Sorbate on the Sensory and Shelf life Qualities of Bocarillo. Undergraduate Thesis. Visca, Baybay, Leyte.

Nevin KG, Rajamohan T. (2004). Beneficial effects of virgin coconut oil on lipid parameters and in vitro LDL oxidation. Clin Biochem, 37: 830-835

Omojowo, F.S., Idris, G, and J. A. Ihuahi. (2009). Comparative Assessment of Potassium Sorbate and Sodium Metabisulphite on the Safety and Shelf Life of Smoked Catfish. Journal for Nature and Science, 7(10),

Restaino, L. K., K. Komatsu and M. J. Syracuse, (1981). Effects of acids on potassium sorbate inhibition on food–related microorganisms in culture media. J. Food Sci., 47: 134-143

Sofos, J. N. and F. F. Busta, (1981). Antimicrobial activity of sorbate. J. Food Prot., 44: 614-622.

Stanojevic, D., Comic, L., Stefanovic, O and Solujic-Sukdolak, S. (2009). Antimicrobial effects of sodium benzoate, sodium nitrite and potassium sorbate and their synergistic action in vitro. Bulgarian Journal of Agricultural Science, 15 (No 4) 2009, 307-311


Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 License.