Control of ochratoxin A (OTA) in a non alcoholic beverage using DaniellinTMk unu zaki

Abstract


Ochratoxin A, kunu-zaki beverage, DaniellinTM, food safety

Kunu-zaki, a non-alcoholic beverage, was produced using modified traditional method incorporating DaniellinTM. Treated samples kept for 5 days at ambient condition (26+ -2 C) while untreated samples kept for only 1 day. Protein contents and calorific values of kunu-zaki treated with DaniellinTM (0.5 to 5.0%, w/v) were between 5.76 to 5.93% and 1606.47 to 1626.8 KJ/100g while values for untreated samples were 5.72% and 1547 KJ/100g respectively. Ochratoxin A (OTA) in raw materials used for kunu-zaki production was reduced from 50 mg/kg to <1.5 mg/kg with the incorporation of DaniellinTM at 1.5, 2.0 and 2.5%.

Share this article

Awards Nomination

Select your language of interest to view the total content in your interested language

Indexed In
  • Index Copernicus
  • Google Scholar
  • Sherpa Romeo
  • Open J Gate
  • Academic Keys
  • ResearchBible
  • CiteFactor
  • Electronic Journals Library
  • Centre for Agriculture and Biosciences International (CABI)
  • OCLC- WorldCat
  • Universitat Vechta Library
  • Leipzig University Library
  • GEOMAR Library Ocean Research Information Access
  • OPAC
  • WZB
  • ZB MED
  • Bibliothekssystem Universität Hamburg
  • German National Library of Science and Technology
  • Eurasian Scientific Journal Index