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
| dc.contributor.author | Abubakar, Momoh Jimoh | |
| dc.date.accessioned | 2014-12-30T07:52:54Z | |
| dc.date.available | 2014-12-30T07:52:54Z | |
| dc.date.issued | 1994-02 | |
| dc.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 | en_US |
| dc.description.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. | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/5807 | |
| dc.language.iso | en | en_US |
| dc.subject | HEAT TREATMENT, | en_US |
| dc.subject | CHEMICAL, | en_US |
| dc.subject | PRESERVATIVES, | en_US |
| dc.subject | KEEPING QUALITY, | en_US |
| dc.subject | BURUKUTU BEER | en_US |
| dc.title | STUDIES ON THE EFFECT OF HEAT TREATMENT AND CHEMICAL PRESERVATIVES ON THE KEEPING QUALITY OF BURUKUTU BEER | en_US |
| dc.type | Thesis | en_US |