Relevant bibliographies by topics / Coconut water - microbiological assessment

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Academic literature on the topic 'Coconut water - microbiological assessment'

Author: Grafiati
Published: 4 June 2021
Last updated: 4 February 2022

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Journal articles on the topic "Coconut water - microbiological assessment"

1

Pinto, Raquel O. M., Renata B. do Nascimento, Luiz Alberto Jermolovicius, et al. "Microbiological feasibility of microwave processing of coconut water." LWT 145 (June 2021): 111344. http://dx.doi.org/10.1016/j.lwt.2021.111344.

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2

Froehlich, Ângela. "Água de Coco: Aspectos Nutricionais, Microbiológicos e de Conservação." Saúde e Pesquisa 8, no. 1 (2015): 175. http://dx.doi.org/10.17765/1983-1870.2015v8n1p175-181.

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Este artigo é uma revisão que apresenta aspectos importantes sobre água de coco: composição química, aspectos nutricionais, microbiológicos e processos de conservação. Para industrialização e comercialização da água do coco como produto de conveniência, existe a necessidade de aplicação de processos que garantam a estabilidade microbiológica do produto, aumentado sua vida útil e a segurança alimentar. Existem diferentes formas de extrair, conservar e embalar a água de coco. Pode-se fazer uso de tratamento térmico a médias e altas temperaturas, refrigeração ou congelamento. A água no interior do fruto é estéril, no entanto, no momento da abertura, dependendo das condições higiênicas dos utensílios utilizados para abrir o coco, estes podem incorporar microrganismos ao conteúdo interno. Devido às características do produto, à presença de contaminantes e ao aumento no consumo da água do coco no país, é necessário um maior rigor na produção, comercialização e distribuição deste produto. Coconut Water: Nutritional, Microbiological and Conservation Aspects ABSTRACT: Important aspects on coconut water, such as, chemical composition, nutritional and microbiological aspects and conservation process are provided. When coconut water is processed and commercialized as a beverage, processes are applied to the product to guarantee microbiological stability, increased shelf life and food safety. Several methods may be used to extract, conserve and package coconut water. Thermal treatment at mild and high temperatures, refrigeration or freezing may be employed. The water within the coconut is sterile; however, if the utensils used to open the coconut are not in perfect hygiene conditions, microorganisms may contaminate the contents. Due to the product´s features, contaminants and increase in the intake of coconut water, the product´s industrialization and commercialization should be monitored.
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3

Pereira, Eliene Penha Rodrigues, José de Assis Fonseca Faria, and Uelinton Manoel Pinto. "Optimizing the use of potassium sorbate and sodium metabisulphite for the chemical and microbial stability of carbonated coconut water." Brazilian Journal of Food Technology 16, no. 2 (2013): 125–32. http://dx.doi.org/10.1590/s1981-67232013005000014.

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Coconut water is popular worldwide, mainly because of its pleasant sensory characteristics, nutritional value and low calorie density. However, coconut water is a highly perishable product due to the presence of enzymes such as peroxidase and polyphenoloxidase, which cause undesirable changes in colour, and also because of its susceptibility to microbial spoilage. The use of chemical additives has been adopted by the industry with the intent of increasing product shelf life. In this study, the efficiency of the preservatives potassium sorbate and sodium metabisulphite was assessed using a Central Composite Rotational Design (CCRD) to determine the stability of carbonated coconut water, varying the concentrations of potassium sorbate from 0 to 500 mg.L-1, and of sodium metabisulphite from 0 to 100 mg.L-1. The chemical evaluations included carbonation volume, pH, soluble solids, dissolved oxygen and carbon dioxide, acidity, ascorbic acid, polyphenoloxidase and peroxidase activities, colour and turbidity attributes. The microbiological evaluations considered the total aerobic plate count and the enumeration of yeasts and moulds. It was observed that concentrations of 375 mg.L-1 of potassium sorbate and 75 mg.L-1 of sodium metabisulphite gave the best quality attributes with respect to minor changes in acidity and colour of the coconut water, providing that the raw material had low microbiological contamination.
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4

Gale, P. "Developments in microbiological risk assessment for drinking water." Journal of Applied Microbiology 91, no. 2 (2001): 191–205. http://dx.doi.org/10.1046/j.1365-2672.2001.01421.x.

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5

Praia, Ana Beatriz. "Coconut Water-Based Probiotic Drink Proposal: Evaluation Of Microbiological Stability And Lactic Acid Estimation." Food Science and Nutrition 6, no. 2 (2020): 1–7. http://dx.doi.org/10.24966/fsn-1076/100062.

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6

Rosni, N. K., M. Sanny, N. S. A. Bahranor, and Y. Rukayadi. "Physicochemical characteristics, microbiological safety and sensory acceptability of coconut dregs during fermentation using Rhizopus oligosporus." Food Research 4, no. 5 (2020): 1402–11. http://dx.doi.org/10.26656/fr.2017.4(5).027.

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The aims of this study were to determine the changes in physicochemical characteristics, microbiological safety and sensory acceptability of coconut dregs during fermentation using Rhizopus oligosporus. Fermentation of coconut dregs was done using Rhizopus oligosporus as a starter culture for three days (fresh coconut dregs was used as control). The control sample is fresh dregs without any process while other samples will through fermentation. The physicochemical analyses included internal temperature, pH, total soluble solids (TSS), water activity (aw), colour, proximate analysis and texture profile. Microbiological analyses included total plate count (TPC), Escherichia coli, Salmonella spp., Pseudomonas aeruginosa, Bacillus cereus, Staphylococcus aureus and LAB. Sensory acceptability was also carried out. The results showed that internal temperatures and TSS were increased and the pH decreased throughout the fermentation. The aw showed no changes. The colour of fermented coconut dregs had a higher percentage in lightness compared to yellowness and redness which showed that the colour of fermented dregs still maintains the white colour. A gradual increased in hardness, springiness, cohesiveness, chewiness and resilience was observed. Moisture content, crude fat and protein increased while ash and crude fibre decreased but no changes in carbohydrate throughout the fermentation. The results for microbial count showed the reducing number of S. aureus and B. cereus while increasing number of TPC and LAB. Interestingly, E. coli, Salmonella spp. and P. aeruginosa was not detected in fermented and non-fermented coconut dregs. The non-fermented coconut dregs were preferred more by the panellists as it obtained the highest score in term of colour, odour, texture and overall acceptability on sensory attributes evaluation.
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7

Gautam, Bikram. "Microbiological quality assessment (including antibiogram and threat assessment) of bottled water." Food Science & Nutrition 9, no. 4 (2021): 1980–88. http://dx.doi.org/10.1002/fsn3.2164.

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8

Bordіug, Natalia, Anastasiia Rashchenko, Olena Feshchenko, and Pavlo Sargan. "Microbiological assessment of drinking water quality at different stages of water treatment." Technology audit and production reserves 2, no. 3(52) (2020): 4–8. http://dx.doi.org/10.15587/2312-8372.2020.200023.

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9

Mosi, Lydia, Samuel Mawuli Adadey, Sandra Akoley Sowah, and Charles Yeboah. "Microbiological assessment of sachet water “pure water” from five regions in Ghana." AAS Open Research 1 (April 18, 2018): 12. http://dx.doi.org/10.12688/aasopenres.12837.1.

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Background: Sachet water, popularly known as “pure water” has become an invaluable entity in most Ghanaian households. Despite its importance, there is no extensive nationwide investigations on its wholesomeness for consumption. The aim of this study was to determine the microbiological quality of 41 brands of sachet water sampled in 16 districts across 5 regions in Ghana. Methods: The samples were analyzed for the presence of total and fecal coliform (Escherichia coli) using the Colilert*- 18 Test Kit. Results: Majority of the samples (56.09%) were excellent, 4.87% satisfactory and 14.63% suspicious. Ten samples (24.4%) were unsatisfactory. For the degree of fecal contamination, (85.56%) were satisfactory, four (9.76%) were suspicious, and two others (4.88%) were unsatisfactory. The contaminations observed could be attributed to poor sanitary conditions (during and/or after production) and failure of some production facilities to adhere to standard manufacturing practices. Conclusion: Our data suggest that microbiological quality sachet water from some sources have not yet attained levels that make it absolutely pure and wholesome for consumption in many areas.
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10

Mosi, Lydia, Samuel Mawuli Adadey, Sandra Akoley Sowah, and Charles Yeboah. "Microbiological assessment of sachet water “pure water” from five regions in Ghana." AAS Open Research 1 (January 24, 2019): 12. http://dx.doi.org/10.12688/aasopenres.12837.2.

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Abstract:
Background: Sachet water, popularly known as “pure water” has become an invaluable entity in most Ghanaian households. Despite its importance, there is no extensive nationwide investigations on its wholesomeness for consumption. The aim of this study was to determine the microbiological quality of 41 brands of sachet water sampled in 16 districts across 5 regions in Ghana. Methods: The samples were analyzed for the presence of total and fecal coliform (Escherichia coli) using the Colilert*- 18 Test Kit. Results: Majority of the samples (56.09%) were excellent, 4.87% satisfactory and 14.63% suspicious. Ten samples (24.4%) were unsatisfactory. For the degree of fecal contamination, (85.56%) were satisfactory, four (9.76%) were suspicious, and two others (4.88%) were unsatisfactory. The contaminations observed could be attributed to poor sanitary conditions (during and/or after production) and failure of some production facilities to adhere to standard manufacturing practices. Conclusion: Our data suggest that microbiological quality sachet water from some sources have not yet attained levels that make it absolutely pure and wholesome for consumption in many areas.
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