Comparative Study Of The Shelf-Stability Of Kolanut Softdrink Preserved With Citric Acid, Sodium Benzoate, Sodium Metabisulphite And Benzoic Acid

ABSTRACT

Fresh kolanut (Cola nitida) was used to produce cola soft drink. Proximate analysis was carried out to determine moisture, crude fibre, ash, caffeine, carbohydrate and lipid content on both fresh nuts and the finished product (Cola soft drink). Physico-chemical and sensory evaluation were carried out on the drink with a control sample (Fanta orange). Also, microbial analysis was carried out on the drinks to determine the efficiency of citric acid, sodium benzoate, sodium metabisuiphite and benzoic acid on the kola soft drink. The result showed that the fresh nut contained 9.78% moisture, 2.35% ash, 0.90% lipid 8.75% protein, 1.45% caffeine and 7.03% crude fibre. The control sample (fanta orange) rated highest in nutritional composition and sample preserved with benzoic acid was generally acceptable to the panelist. Physico-chemical analysis carried out on the preserved drink was similar to that of the control sample. The drink was fit for consumption for one month of storage at room temperature (26°C). After one month of storage, Bacillus mecerans and Bacillus cereus were both identified in all the preserved kola drink as spoilage organisms.