Effect of Anchote (Coccinia abyssinica) and Potato Starch Addition on Colloidal Stability of Pineapple Juice

Figure 2

Microbial load of pineapple juice stored for 15 days. Control: pineapple juice (without starch); AS1: 1% anchote starch; AS3: 3% anchote starch; AS5: 5% anchote starch; PS1: 1% potato starch; PS3: 3% potato starch; PS5: 5% potato starch; PCA (B): total bacterial count; PDA (M): total fungi count.