The alcohol content, total titratable acidity, pH and microbial count of tuba stored at four temperatures one week [study conducted at UPLB, Philippines]
1980
Fernandez, W.L. | Alagad, C.K. Jr. | Casilang, R.R. (University of the Philippines at Los Banos, College, Laguna. Dept. of Life Sciences)
Freshly gathered tuba (coconut sap) had an average alcohol content of 7.3 percent (by volume), an average total titratable acidity of 1.62 mmole HCl per 100 ml tuba, and an average pH of 4.7. The average microbial plate counts at 17 C, 27 C, 37 C and ambient room temperature (ART) ranged from 1.0 x 10 to 7.9 x 107 per ml. Tuba stored at ART and 27 C exhibited similar trends- the highest alcohol content at one-day storage, marked increase in titratable acidity on the fourth day of storage, marked drop in pH on the third day of storage, and decreased microbial counts on the first and second day of storage. Likewise, storage of tuba at 17 C and 37 C resulted in similar trends except in microbial counts: increasing alcohol content up to the third day of storage and increasing stationary titratable acidity and pH. Microbial counts fluctuated at 17 C and decreased drastically at 37 C. Since retail tuba vending is done in sari-sari (variety) stores or in the public market where refrigeration is not available, tuba should be sold not later than two days after gathering to maintain high alcohol content and the low titratable acidity.
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