Physicochemical Attributes And Sensory Acceptability Of Bitter Kola (Carcinia Kola) Drink Sweetened With Honey And Sugar.
ABSTRACT
Fresh bitter kola (Garcinia kloa) was used to produce drink
sweetened with sugar arid honey respectively. Proximate analysis was carried
out to d.etermine moisture, crude fibre, ash, carbohydrate and fat content of
the finished product (bitter kola drink). Physico-chemical and sensory
evaluation was carried Out Ofl the drink with a control sample (Coffee) to
determine the level of acceptance on the bitter kola drink. Thç result showed
that the fresh nut contained 8.37% moisture, 0.46% ash, 1.77% protein' 0.20%
fat, 1.20% fibre and 80.30%carbohydrate. The control sample (coffee) rated
highest in mineral composition and sample sweetened with honey was generally
acceptable to the panellist. Phytochemical evaluation was carried out on the
drink, the result showed that the control sample has the highest phenol content
of 8.73%., followed with 0.10% and 0.11% for drink sweetened with sugar and
honey respectively. Mineral evaluation showed that the sample sweetened with
sugar contained the highest mineral content. The vitamin content of the sample
sweetened with honey was 1.30% vitamin A, 0.42% vitamin B1 and 11.54% vitamin
C. The sample sweetened with sugar was 11.73 vitamin C, 0.43% vitamin B1 and
1.32% vitamin A.
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ONVENWEAKU, O (2021). Physicochemical Attributes And Sensory Acceptability Of Bitter Kola (Carcinia Kola) Drink Sweetened With Honey And Sugar.. Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/physicochemical-attributes-and-sensory-acceptability-of-bitter-kola-carcinia-kola-drink-sweetened-with-honey-and-sugar-7-2
ONYEBUCHI, ONVENWEAKU. "Physicochemical Attributes And Sensory Acceptability Of Bitter Kola (Carcinia Kola) Drink Sweetened With Honey And Sugar." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 03 Dec. 2021, https://repository.mouau.edu.ng/work/view/physicochemical-attributes-and-sensory-acceptability-of-bitter-kola-carcinia-kola-drink-sweetened-with-honey-and-sugar-7-2. Accessed 24 Nov. 2024.
ONYEBUCHI, ONVENWEAKU. "Physicochemical Attributes And Sensory Acceptability Of Bitter Kola (Carcinia Kola) Drink Sweetened With Honey And Sugar.". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 03 Dec. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/physicochemical-attributes-and-sensory-acceptability-of-bitter-kola-carcinia-kola-drink-sweetened-with-honey-and-sugar-7-2 >.
ONYEBUCHI, ONVENWEAKU. "Physicochemical Attributes And Sensory Acceptability Of Bitter Kola (Carcinia Kola) Drink Sweetened With Honey And Sugar." Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/physicochemical-attributes-and-sensory-acceptability-of-bitter-kola-carcinia-kola-drink-sweetened-with-honey-and-sugar-7-2