Research Article
Quality Jam from Baobab (Adansonia digitata L) Fruit Pulp Powder: Formulation and Evaluation of Its Physicochemical and Nutritional Properties
Table 11
Microbial analysis of jam.
| | Storage days | Jam formulation | Microbial count (CFU/g) | | Storage temperature 1 (10–12°C) | Storage temperature 2 (25–27°C) | | Aerobic bacteria | Yeast and molds | Coliforms | Aerobic bacteria | Yeast and molds | Coliforms |
| | 5 | No. 6 | — | — | — | — | — | — | | No. 7 | — | — | — | — | — | — |
| | 30 | No. 6 | — | — | — | — | 2 | — | | No. 7 | — | — | — | — | — | — |
| | 60 | No. 6 | 2 | 1 | — | 2 | 3 | — | | No. 7 | — | 1 | — | 1 | 1 | — |
| | 90 | No. 6 | 1 | — | — | — | 1 | — | | No. 7 | — | — | — | — | — | — |
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(—) = not detected.
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