Zobo is used to describe a non-alcoholic drink obtained from the liquid extraction from Hibiscus sabdariffa flowers with the addition of other ingredients such as sugar and dried clove. Zobo drink is an alternative source of a cheap and relaxing non-alcoholic drink to most conventional soft drinks and non-alcoholic beverages in social gatherings. The effect of local spice extracts on the stability of physico-chemical properties and sensory attributes of Zobo-drink during shelf-life was studied. Dried Hibiscus sabdariffa flower, sugar, and clove were obtained from Ama-Hausa and Owerri main markets, respectively, in Owerri, Imo State. The Matured Aframomum danielli pods were harvested from a local farm at Warri, Delta State, and black pepper was purchased from Owerri main market, Imo State, both in Nigeria. Varied proportions (4, 8, and 12%) of Aframomum danielli and black pepper extracts were incorporated into Zobo-drink during preparation. Physico-chemical properties of samples were determined. Samples obtained from both spice treatments were stored under different conditions (ambient, refrigeration, and freezing) for fifteen days. The pH, titratable acidity, brix content, and microbial counts were examined at 72h intervals during the storage period. The data obtained were subjected to various statistical analyses, which include simple descriptive mean, standard deviation, and analysis of variance (ANOVA), while Duncan‟s test was used to separate the means using SPSS 20.0 Software Inc. USA. Significant difference (P<0.05) was discovered on the properties of Zobo-drink samples. The mean sensory score differs across the sample attributes in both treatments. The mean scores 8.41 and 8.28 for samples containing 12% and 4% Aframomum and black pepper extracts, respectively, were the most preferred. The values (%) of 86.49, 1.16, 0.26, and 13.56 highest for moisture, protein, ash, and carbohydrates, were discovered on samples in both spice treatments. The chemical and microbial properties of stored samples varied significantly. The pH 3.25 and 3.17 (control) for Aframomum danielli and black pepper treated samples changed to pH 1.52 and 1.98 under ambient temperature; pH 3.10 and 3.25 for samples under refrigeration and freezing conditions. The brix content of 3.411 and 3.011 control samples changed to 0.980 and 1.281 at the fifteenth day of storage in both spice treatments. Aerobic plate counts (cfumL-1) increased from 1.38 x 103 and 2.10 x103 control samples to 6.61 x103 and 6.28 x103 samples stored at ambient temperature during storage. Coliform bacteria were not detected in the samples during the period of storage. The result showed that the Zobo drink containing 12% of Aframomum danielli and 4% black pepper in each treatment was most preferred. This may be attributed to the different bioactive content of the spices used. The quantity or proportion of bioactive flavor extract needed in food flavoring could differ from one spice to another. In conclusion, the properties of Zobo drink show that the combination of Roselle extract with spice bioactive extract tends to improve the proximate composition and chemical properties of a non-alcoholic drink. The keeping quality of “Zobo drink” is largely based on the stability of physico-chemical properties and sensory attributes such as flavor, aroma, taste, and color during distribution and sales by local producers.
Author
(s) Details
Adedokun I. Ishola
Department of Food Science and Technology, Imo State Polytechnic, Umuagwo,
Imo State, Nigeria.
Blessing C. Nwokeke
Department of Food Science and Technology, Imo State Polytechnic, Umuagwo,
Imo State, Nigeria.
Stanislaus U. Okorie
Department of Food Science and Technology, Imo State Polytechnic, Umuagwo,
Imo State, Nigeria.
Ebenezer A. Ike
Department of Food Science and Technology, Imo State Polytechnic, Umuagwo,
Imo State, Nigeria.
Please see the book here:- https://doi.org/10.9734/bpi/cmsrf/v2/4858
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