Shelf-life of lite syrup after opening and storage at room or refrigeratedtemperature

The shelf-life of lite syrup after opening and storage at room temperature (25-27C) or refrigerated (4-5C) was studied to determine the physical, chem ical and microbiological changes in the product with time. Bottles of lite syrup were sampled at time 0 (initial opening) and during storage at days 7 , 21, 28, 60, 90, 150, and 180. Color, water activity pH, moisture content, viscosity, and degrees Brix were determined. Microbial analyses included c oliform, standard, and yeast and mold plate counts. Color, water activity, pH, and moisture content did not change during 180 days of storage. Viscosi ty and degrees Brix values dropped with time, and microbial counts remained insignificant (p>0.05). Overall, lite syrup stored 180 days at room temper ature (25-27C) was comparable in quality to that scored at refrigerated (4- 5C) temperature.