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ISSN: 2155-9600

Journal of Nutrition & Food Sciences
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Research Article

Effect of Food Grade Preservatives on the Physicochemical and Microbiological Properties of Coconut Toddy during Fermentation

Hariharan B1*, Singaravadivel K1 and Alagusundaram K2

1Department of Food Microbiology, Indian Institute of Crop Processing Technology, Thanjavur, Tamil Nadu, India

2Director, Indian Institute of Crop Processing Technology, Thanjavur, Tamil Nadu, India

*Corresponding Author:
Hariharan B
Department of Food Microbiology
Indian Institute of Crop Processing Technology
Thanjavur, Tamil Nadu, India
Tel: 04362 227 971
E-mail: [email protected]

Received date: May 30, 2014; Accepted date: July 24, 2014; Published date: July 27, 2014

Citation: Hariharan B, Singaravadivel K, Alagusundaram K (2014) Effect of Food Grade Preservatives on the Physicochemical and Microbiological Properties of Coconut Toddy during Fermentation. J Nutr Food Sci 4:299. doi: 10.4172/2155-9600.1000299

Copyright: © 2014 Hariharan B, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

Toddy is a sugary sap obtained from young inflorescence of a coconut tree. It turns alcoholic and sour due to the uncontrolled rapid fermentation caused by the natural microbiota present in it. This ultimately leads to poor quality toddy of lesser shelf life. To control the rapid fermentation, “E-class” preservatives viz., sodium metabisulfite, sodium benzoate and calcium hydroxide were added at various levels to the toddy collection pots fastened to the spadix of the coconut trees prior to its collection. The effects of the preservatives on major physical, chemical and microbiological changes during natural fermentation were studied upon storage for 48 h. The reductions in the pH of the samples to which sodium metabisulfite (9%) or calcium hydroxide (4%) were added appeared to be lesser than the sodium benzoate (13%) and control samples (14%). The titrable acidity (TA) of the sodium metabisulfite and sodium benzoate treated samples increased by 10, 45% respectively while the TA of the calcium hydroxide reduced by 37%. There was a maximum reduction of ºBrix in the control samples (54%) followed by sodium metabisulfite (28%), calcium hydroxide (19%) and sodium benzoate (13%) treated samples. There was an increase in ethanol content up to 9% in the sample to which sodium metabisulfite had been added. After 48 h of storage, spoilage bacteria such Acetobacter, Enterobacter, Bacillus and Staphylococcus species were developed.

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