Effect Of Different Salt Concentration On The Yeast Count And Quality Parameter Of Ohmic Heated Palm Wine (Raphia Hookeri)

ABSTRACT

To model Ohmic heating in a static medium 500m1 of the wine samples were treated with Og, 0.2g, 0.3g, O.4g and O.5g NaCI and kept for 20 minutes. The treated samples were Ohmic heated at 11 OV using aluminium electrode for 5, 10, 15, 20 minutes before and after treatment the samples were measured for yeast count, TTA, Brix level, pH, ionic strength and alcoIol content then stored for 21 days. During the storage days the chemical parameter were estimated at interval of seven days, then evaluated sensorily after 21 days. The result showed that Ohmic heated sample with addition of salt destroyed yeast faster than non heated or sample heated without salt. Sample with 0.5g salt destroyed 07528 X 10 (cell/mI) while those heated without salt destroyed 0.5432 X io (cell/mI) of yeast destruction rate was dependent on temperature and salt concentration, pH decreased with Ohmic heating time and storage time. Titratable acidity increased with Ohmic heating time and storage time, while Brix and alcohol content decreased with storage days. However, ionic strength showed an initial increase with Ohmic heating time and subsequently decreased during storage time. The test panel ranked the wine differently put preferred the fresh palm wine while the Ohmic heated sample without NaCl was most disliked.