Microbiological and organoleptic properties of mango juice flavoured with lemon grass extract

The suitability of lemon grass extracts as a flavoring and consequently as a preservative on mango juice was studied at National Horticultural Research Institute, Ibadan. Evaluation of the total viable counts of microorganisms in the juice over a period of six weeks showed the juice to be microbiologically stable with juice treated with 1% lemon grass extract having the least microbial counts. Sensory evaluations of the juice revealed that though the lemon grass-flavoured juice was generally acceptable ,a higher percentage of respondents juice with lemon grass treatments lower than 1%.