Physicochemical, Ambient Storage Stability and Sensory Properties of Zobo as Affected by Processing Methods:- Ekpo, Mmadu C
ABSTRACT
This study evaluated the physico-chemical,
ambient storage stability and sensory properties of zobo as affected by
processing methods. Fresh Hibiscus sabdariffa was washed properly and divided
into four parts. The first part was boiled, the second part was milled and then
boiled, and the third part was steeped for 5h and then boiled, while the last
was milled and steeped for 5h and then boiled. The proximate composition of the
drinks ranged from total solid (8.77 - 8.90g/l00g); ash (0.32 - 0.39g/100g);
fats (0.58-0.67g/l00g); protein (0.35 - 0.45g/l00g) and carbohydrate; (7.35
-7.51g/100g). The pH ranged from 5.49-5.62(Day 0), 4 38 -4.43(Day 3) and 3.48 -
3.63 (Day 5). The total titratable acidity ranged from 0.029 - 0.034 (Day 0),
0.051 - 0.059 (Day 3) and 0.082 - 0.099 (Day 5). The total soluble solid
(°brix) ranged from 8.95 - 11.20 (Day 0), 7.50 - 9.50 (Day 3) and 5.60 - 6.50
(Day 5) specific gravity ofthe drinks decreased while the total titratable
acidity ofthe drinks increased during storage with sample before steeped
boiling retaining the quality ofthe drink better than the others. The result of
the sensory evaluation showed that mill-boil enhanced the general acceptability
ofthe zobo drink, while steeping before boiling enhanced the appearance ofthe
drink.
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EKPO, E (2024). Physicochemical, Ambient Storage Stability and Sensory Properties of Zobo as Affected by Processing Methods:- Ekpo, Mmadu C. Repository.mouau.edu.ng: Retrieved Sep 08, 2024, from https://repository.mouau.edu.ng/work/view/physicochemical-ambient-storage-stability-and-sensory-properties-of-zobo-as-affected-by-processing-methods-ekpo-mmadu-c-7-2
EKPO, EKPO. "Physicochemical, Ambient Storage Stability and Sensory Properties of Zobo as Affected by Processing Methods:- Ekpo, Mmadu C" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 08 Jul. 2024, https://repository.mouau.edu.ng/work/view/physicochemical-ambient-storage-stability-and-sensory-properties-of-zobo-as-affected-by-processing-methods-ekpo-mmadu-c-7-2. Accessed 08 Sep. 2024.
EKPO, EKPO. "Physicochemical, Ambient Storage Stability and Sensory Properties of Zobo as Affected by Processing Methods:- Ekpo, Mmadu C". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 08 Jul. 2024. Web. 08 Sep. 2024. < https://repository.mouau.edu.ng/work/view/physicochemical-ambient-storage-stability-and-sensory-properties-of-zobo-as-affected-by-processing-methods-ekpo-mmadu-c-7-2 >.
EKPO, EKPO. "Physicochemical, Ambient Storage Stability and Sensory Properties of Zobo as Affected by Processing Methods:- Ekpo, Mmadu C" Repository.mouau.edu.ng (2024). Accessed 08 Sep. 2024. https://repository.mouau.edu.ng/work/view/physicochemical-ambient-storage-stability-and-sensory-properties-of-zobo-as-affected-by-processing-methods-ekpo-mmadu-c-7-2