CHANGES IN QUALITY ATTRIBUTES DURING STORAGE OF <i>TOGWA</i>, A LACTIC ACID FERMENTED GRUEL

Abstract

ABSTRACT Microbiological, physicochemical and sensory quality changes in togwa during storage at ambient tropical temperatures were monitored in unpasteurized and pasteurized samples with added sodium benzoate, potassium sorbate, propionic acid or a combination of sodium benzoate and potassium sorbate. The untreated samples were unacceptable within 48 h after production. Organic acids, volatile flavor compounds and fermentable sugars were monitored in untreated samples for up to 96 h. Ethanol, 2‐methyl‐1‐propanol, 2‐methyl‐1‐propanal, 3‐methyl‐1‐butanol, 3‐methyl‐1‐butanal, acetone, acetoin, lactic, succinic and formic acid increased significantly within 48 h. Pyroglutamic and pyruvic acid decreased and then increased, while uric acid and sugars decreased within 96 h. Sodium benzoate, potassium sorbate or their combination extended the shelf‐life of the control samples by four days. Pasteurization at 97C/10 min reduced the total mesophilic bacteria, lactic acid bacteria, yeasts and Enterobacteriaceae counts to nil and maintained the pH, titratable acidity, specific gravity, and total soluble content constant, and the products were mildly acceptable during storage for up to 60 days. Pasteurization alone was comparable to the combined effects of pasteurization and treatment with preservatives on the quality of the product. Pasteurization alone may therefore be appropriate for small‐scale production and increased commercialization.