STUDIES ON THE EFFECT OF HEAT TREATMENT AND CHEMICAL PRESERVATIVES ON THE KEEPING QUALITY OF BURUKUTU BEER
STUDIES ON THE EFFECT OF HEAT TREATMENT AND CHEMICAL PRESERVATIVES ON THE KEEPING QUALITY OF BURUKUTU BEER
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Date
1994-02
Authors
Abubakar, Momoh Jimoh
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Abstract
A field study of the actual process involved in the making
of burukutu beer and laboratory investigation of the variations
in the different microbial population and fermentation products
during the various stages of fermentation was carried out as a
background study for the preservation of the product .
Two main stages were designated in the production of burukutu
beer; viz - alcoholic fermentation stage where the activities of
yeasts lead to the production of burukutu beer that remain
consummable for a period of 24 hours and acetic acid fermentation
stage where the activities of acetic acid bacteria lead to the
spoilage of the product after 24 hours of alcoholic fermentation.
Preservation experiments were carried out on fresh burukutu
beer using heat treatment and chemical preservatives, and a
combination of heat treatment and chemical preservatives. Heat
treatment at 60°C for 30 minutes preserved fresh burukutu beer
for a period of 2 weeks while 1% concentration of the chemical
preservatives used (sorbic acid, benzoic acid and sodium
metabisulfite) preserved fresh burukutu beer for a period of 3,4
and 6 weeks respectively. Combined heat treatment plus 0.25%
concentration of the chemical preservatives preserved burukutu
beer for periods ranging from 7-11 weeks.
Organoleptic tests and determination of physiochemical
characteristics (% ethanol, % titratable acidity, % volatile acid
and PH) carried out on preserved burukutu beer were very much
comparable to those offresh burukutu beer.
Description
Thesis Submitted to the Postgraduate School
Ahmadu Bello University Zaria
in Partial Fulfillment of the Requirements for the
Degree of Master of Science
(Industrial Microbiology)
Department of Microbiology
Faculty of Science
Ahmadu Bello University
February, 1994
Keywords
HEAT TREATMENT,, CHEMICAL,, PRESERVATIVES,, KEEPING QUALITY,, BURUKUTU BEER