Citric acid
(Food Chembrand)
used was obtained from the
Department
of Food Science and Technology Federal Polytechnic Kaura Namoda, Nigeria.
Sugar
and Oranges
was obtained from
Kaura Namoda Market.
The modified method of Aurelie
et al was used
for orange juice production as shown
in Fig.
The oranges
were sorted by hand, cooled,
and peeled
with knife. It was then
washed
with water
and the juice was extracted
using
the juice extractor
and filtered using a Muslin Cloth.
The method
of Prescott was used to determine the total
viable count.
The
orange juice was
seeded with Escherichia
coli to determine microbial counts with the
help of nutrient
agar. A wire
loop was used to extract the microorganisms
into a test tube containing 10ml peptone
water
which
was
immediately covered with
cotton
wool.
The
samples
were
kept for 24 hours, at this time the microorganisms
were evenly distributed
among the peptone
water. Pour plate
method was
used 3ml of
the diluents was pour plated
into
Petri-dishes
and the number of
colonies
counted using the formula. TVC
(CU/g) = (Number
of coloniesx
original concentration)
/ (Dilutionfactorx
volume of inoculums).CFU=Colony
Forming Unit.
Data obtained were
subjected to Analysis
of Variance (ANOVA) followed by
Duncan’s new multiple
range
test (DNMRT) to compare treatment
means.
Statistical significance was accepted at[p≥0.05,
Steele and Torrie
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