ABSTRACT

 This study investigated the microbial load and sensory properties of smoothies prepared using a blend of zobo calyce, cooking banana, watennclon, ginger, and avocado pear. Three distinct formulations (WI= 15% calyce (zobo), 20% watermelon, 30% cooking banana and and 35% Avocado pear), (W3 I 5% calyce (zobo), 30% watermelon. 35% cookim• h:inana, and 20% Avocado pear) and W5 15% calycc (zobo), 35% \vatcrmclon, 20% ..:uoking banana, and 30% Avocado pear) were evaluated to assess the microbial load and sensory evaluation. The results revealed significant variations in bacterial and fungal counts among the samples. Sample W3 which consist of ( 15% calyce (zobo), 30% watennclon. 35% cooking banana. and 20% Avocado pear) characterized by a higher proportion of watermelon for bacteria ( 1.70 x 10P) and fungi ( 1.20 x 10) exhibited the highest microbial load. indicating potential issues in its preparation, storage, or ingredient quality. In contrast, Samples WI bacteria (1.20 x 10°). fungi (0.6 x 10) and sample WS bacteria (0.50 x 10) and fungi (0.80 x 10°) showed lower microbial counts, suggesting better hygiene tices and potentially beneficial ingredient combinations. Sensory evaluation demonstrated that Sample W3 representing t 5% (zobo), calyces 30% watermelon, 35% cooking banana. and 20% Avocado pear with a higher proportion of watermelon. was the most preferred. receiving higher ratings for flavour (6.15±0.93), appearance (5.55·i 1.76). texture (6.1010.96) and overall acceptability (6.1010.97"). This suggests that the specific combination of ingredients in W3, particularly the watermelon. enhances the sensory profile of the smoothie. Sample WI comprising flavor (5.7040.13). appearance (5.3511.46), texture (5.8510.81), and overall acceptability (5.65±0.81) received intermediate ratings, while Sample W5 representing flavour (4.3511.57). a, ... lance (5.00i.l.95), texture (4,9511.43) and overall acceptability (4.9011.44) with a different ingredient balance, was less pref erred. These findings underscore the importance of maintaining strict hygiene practices during preparation and storage to minimize microbial contamination. Additionally, the careful selection of ingredients and optimization of processing techniques can significantly influence the sensory quality of the smoothies. Further research is needed to explore the impact of various factors, such as ingredient combinations, processing methods, and storage conditions. on the microbial and sensory properties of smoothies. By addressing these factors, it is possible to develop s:!l~· highquality, and consumer-preferred smoothie products.