Effect of Storage on the Physicochemical Properties of a Sweetpotato Beverage Produced Through Centrifugation 2006-01-2073

The objective of this study was to determine the effect of storage on the physicochemical properties of a sweetpotato beverage (SWPB) produced through centrifugation. The SWPBs were formulated using 19, 22, and 26% pureed sweetpotato and other ingredients. Each SWPB was centrifuged at 3,500 rpm for 10 minutes. The beverages were stored for 14 days at 5°C. Colony forming units were enumerated every 48h. SWPBs were diluted to 10^-5 and distributed on Petrifilm plates in duplicate. ºBrix, color, pH, and ascorbic acid were measured. Analysis of variance (ANOVA) was used to determine whether there were differences among the means for ºBrix, color, pH, and ascorbic acid. Negligible microbial growth (0-42 CFU/mL) was observed for the beverages during storage. Solids contents in the SWPBs were constant, ranging from 15.2±0.3 to 15.3± 0.7. Lightness values were from 62.7, 63.3, and 63.9, for the 19%, 22% and 26% SWPB, respectively. The mean pH of the beverages ranged from 4.2 to 4.3. The mean ascorbic acid contents were 1.5, 2.1, and 1.1 for the 19%, 22% and 26%, respectively. The finding from this study is considered useful information for possible optimization of the SWPBs for long-term space mission and utilization on Earth.