Author(s):
Gul-e-Saba Chaudhry, Abdul Matin, Isfaq Wahid Bin Rahim, Mizanur Rahman, Yeong Yik Sung, Tengku Muhammad Tengku Sifzizul
Email(s):
sababiochem@gmail.com , abmatin@cvasu.ac.bd
DOI:
10.52711/0974-360X.2023.00222 
Address:
Gul-e-Saba Chaudhry1*, Abdul Matin1,2*, Isfaq Wahid Bin Rahim2,3, Mizanur Rahman4, Yeong Yik Sung1, Tengku Muhammad Tengku Sifzizul1
1Institute of Marine Biotechnology, Universiti Malaysia Terengganu, 21030, Malaysia.
2Department of Food Processing and Engineering,Chattogram Veterinary and Animal Sciences University, Khulsi - 4225, Chattogram, Bangladesh.
3Department ofFood Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet - 3100, Bangladesh.
*Corresponding Author
Published In:
Volume - 16,
Issue - 3,
Year - 2023
ABSTRACT:
This study was conducted to investigate the Total bacterial load, fungal load, sensory evaluation, and techno-economic feasibility from processing to the storage of guava jelly. Fresh guava (Psidium guajava) jelly were prepared with 0.15%, 0.2%, and 0.25% pectin and with 1.1%, 1.15%, and 1.2% citric acid as a preservative. The bacterial count was determined through the Standard Plate Count (SPC) technique. The fungal analysis was done using a selective Sabouraud Dextrose Agar (SDA) medium. Lastly, the Inventory Theory’s model III was applied for the Techno-economic feasibility of guava jelly production. There was no yeast and mold growth detectable till day 90 of the storage period. However, the total bacterial load in jelly (acceptable limit =105cfu/ml) is satisfactory for consumption after 90 days of pectin and citric acid treatment. Furthermore, the production cost was approximately 65 Tk a bottle of 500g, which is considered economical compared to other local brands. Therefore, this formulation could be practiced for escalating the country’s development in the agriculture and food industries.
Cite this article:
Gul-e-Saba Chaudhry, Abdul Matin, Isfaq Wahid Bin Rahim, Mizanur Rahman, Yeong Yik Sung, Tengku Muhammad Tengku Sifzizul. Effect of Pectin and Citric acid on Total Bacterial Load, Fungal Load, and Techno-economic Feasibility from processing to the storage of Guava Jelly. Research Journal of Pharmacy and Technology 2023; 16(3):1351-4. doi: 10.52711/0974-360X.2023.00222
Cite(Electronic):
Gul-e-Saba Chaudhry, Abdul Matin, Isfaq Wahid Bin Rahim, Mizanur Rahman, Yeong Yik Sung, Tengku Muhammad Tengku Sifzizul. Effect of Pectin and Citric acid on Total Bacterial Load, Fungal Load, and Techno-economic Feasibility from processing to the storage of Guava Jelly. Research Journal of Pharmacy and Technology 2023; 16(3):1351-4. doi: 10.52711/0974-360X.2023.00222 Available on: https://www.rjptonline.org/AbstractView.aspx?PID=2023-16-3-58
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