Factors That Affect the Microbiological Stability of Chicha Morada during Its Production on an Industrial Scale: A Review

Chicha morada, also known as purple corn drink (PCD), is a traditional noncarbonated beverage commonly prepared at homes and restaurants in Peru. However, in recent years, it is being produced at an industrial scale aiming to extend its shelf life, expand its marketing, and make it known worldwide....

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Bibliographic Details
Published in:Journal of food protection 2021-12, Vol.84 (12), p.2151-2158
Main Authors: Ramos Guerrero, Félix G, López Flores, Benedicta C, Ramos Gorbeña, Juan C, Silva Jaimes, Marcial I
Format: Article
Language:English
Subjects:
Bacteria
Beverages
Commercialization
Contamination
Cooling water
Corn
Drinking water
Fermented Beverages
Food safety
Fruit and Vegetable Juices
Fruit juices
Homogenization
Ingredients
Microorganisms
Pasteurization
Polyethylene terephthalate
Quality assurance
Quality standards
Raw materials
Refrigeration
Restaurants
Shelf life
Spoilage
Stability
Yeasts
Zea mays
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Summary:Chicha morada, also known as purple corn drink (PCD), is a traditional noncarbonated beverage commonly prepared at homes and restaurants in Peru. However, in recent years, it is being produced at an industrial scale aiming to extend its shelf life, expand its marketing, and make it known worldwide. Traditionally, this beverage, whose main component is purple corn (Zea mays L.), was made and consumed quickly and in some cases, stored under refrigeration until consumption, but never beyond 24 to 48 h. With its industrialization, factories are presented with challenges to design and provide adequate protection of the beverage, assuring its quality and safety. Although its production at an industrial level is similar to that of other noncarbonated drinks containing fruit juice, several processing factors could affect the microbiological stability desired for this beverage, such as the storage of the purple corn drink extract. In this document, a critical review of the production process (raw materials, production stages, and forms of commercialization) that can directly affect the contamination of the beverage is made. Recommendations are made for improving the control points in the industrial process and to avoid potential microbiological problems.
ISSN:0362-028X
1944-9097
DOI:10.4315/JFP-21-190