Effect Of Ginger And Pepper Fruit Treatment On The Physical, Microbial And Sensory Properties Of Zobo Drinks Stored At Ambient Temperature
ABSTRACT
The effect of ginger and pepper fruit treatment on the
physical, microbial and sensory properties of zobo drinks stored at ambient
temperature was studied using standard methOds. The results showed that
extracts from ginger and pepper fruits had no significant effect on the
viscosity during the storage time, the pH of the drinks decreased as the
storage time increased within the range of 3.79-3.18. The specific gravity of
samples decrcascd with incrcasc in storage time. The total soluble solids of
zobo drinks decreased significantly with increase in storage time at
18.37-13.50°Brix. The total bacterial count of the drinks increased with
storage time and reached its peak at day five 4.8 X 104cfu/ml for Zobo drinks
with no ginger or pepper fruit. There was no significant growth observed for
zobo drinks blended with ginger and pepper fruit. The sensory properties showed
that the zobo drinks blended with ginger and pepper fruit had the highest
rating for appearance, flavour, taste and generally acceptability. The use of
ginger and pepper fruit extracts in commercial zobo production can be exploited
for increased shelf life and minimal microbial load in zobo drinks.
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OZOAKU, N (2021). Effect Of Ginger And Pepper Fruit Treatment On The Physical, Microbial And Sensory Properties Of Zobo Drinks Stored At Ambient Temperature. Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-ginger-and-pepper-fruit-treatment-on-the-physical-microbial-and-sensory-properties-of-zobo-drinks-stored-at-ambient-temperature-7-2
NCHITA, OZOAKU. "Effect Of Ginger And Pepper Fruit Treatment On The Physical, Microbial And Sensory Properties Of Zobo Drinks Stored At Ambient Temperature" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 25 Nov. 2021, https://repository.mouau.edu.ng/work/view/effect-of-ginger-and-pepper-fruit-treatment-on-the-physical-microbial-and-sensory-properties-of-zobo-drinks-stored-at-ambient-temperature-7-2. Accessed 24 Nov. 2024.
NCHITA, OZOAKU. "Effect Of Ginger And Pepper Fruit Treatment On The Physical, Microbial And Sensory Properties Of Zobo Drinks Stored At Ambient Temperature". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 25 Nov. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-ginger-and-pepper-fruit-treatment-on-the-physical-microbial-and-sensory-properties-of-zobo-drinks-stored-at-ambient-temperature-7-2 >.
NCHITA, OZOAKU. "Effect Of Ginger And Pepper Fruit Treatment On The Physical, Microbial And Sensory Properties Of Zobo Drinks Stored At Ambient Temperature" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/effect-of-ginger-and-pepper-fruit-treatment-on-the-physical-microbial-and-sensory-properties-of-zobo-drinks-stored-at-ambient-temperature-7-2