STUDY ON IMPROVEMENT IN COLLOIDAL AND MICROBIOLOGICAL STABILITY OF ARTICHOKE DRINK (CYNARA SCOLYMUS L.)
Abstract
The shelf-life of artichoke drink produced on the small scale is limited in several days because of low colloidal and microbiological stability. For overcoming this problem, artichoke drink was firstly treated by bentonite and subsequently filtered through a filter with a pore size of 0.2μm. Technological parameters of the treatment were bentonite content of 0.3%w/w, temperature of 80oC and duration of 5 minutes. The soft drink was then bottled in polypropylene containers, sealed with a polyamide film and pasteurized at 80oC for 10 minutes. The proposed techniques were simple and easy realizing for small scale production. The produced artichoke drink extended the shelf-life up to 6 months when it was stored at ambient temperature.