Preservative Effects of Jordanian Sage-oil on Storage Stability of Tamarind Beverage

Abstract

Abstract The effect of Jordanian sage-oil on the quality attributes of tamarind beverage during storage was investigated. Tamarind beverages were produced with or without sage-oil (100 mg sage-oil). Tamarind beverage produced according to traditional processing method served as the control. The tamarind beverages were stored for 4 months at room (29 ± 2°C) and refrigerated (4–10°C) temperatures. Samples were analyzed, at regular intervals, for chemical, sensory, and microbiological qualities. Appearance of coliforms or overall acceptability score of 5.9 was used as deterioration index. The control beverages deteriorated by 2nd and 10th days at room and refrigerated temperatures, respectively. Tamarind beverage produced without the inclusion of sage-oil was stable for 3 and 5 weeks at room and refrigerated temperatures, respectively. Sage-oil extended the shelf life of the tamarind beverage to 6 - 13 weeks, respectively.