Helen O. Okudu Henrietta N. Ene-Obong
This study was aimed at evaluating the effect of storage time and temperature on some physicochemical properties of juice and jam developed from two varieties of monkey kola (Cola parchycarpa, Cola lepidota). Two varieties of monkey kola (white and yellow) were purchased from Umuahia Main Market Abia State Nigeria from five randomly selected vendors and pooled to obtain the samples for the jam and juice production. The pH, total solid, soluble solid, titratable acidity, and total plate counts varied with storage time and temperature; the parameters studied were more stable in samples stored at refrigeration temperature (12oC) than those stored at ambient temperature (29-32oC). There was no significant change in specific gravity throughout storage period. Under ambient storage at week 4 C.parchycarpa jam had the least total plate count (42.5Cfu/g). Under refrigeration (12oC) Cola lepidota jam had the least (22.5Cfu/g) plate. C.parchycarpa juice was more stable than Cola lepidota juice at both ambient and refrigeration temperatures. From the result of this study, it can be concluded that the shelf-life of the products (jam and juice) can be extended by storing them in the refrigerator. Further investigation on how to keep the products longer is however recommended.
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