Preservation of Zobo Drink (Calyces of Hibiscus Sabdariffa) Using Kolanut

Bankole, Y.O.; Tanimola, A.O.; Odunukan, R.O.; Samuel, D.O.

doi:10.5901/ajis.2013.v2n10p17

Cited by 2 publications

(1 citation statement)

References 2 publications

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“…Chemical preservation: this is carried out by the use of chemical preservatives. Preservatives are chemical additives that are used to improve the keeping qualities of food products to prevent or reduce the microorganism growth and sustain the chemical quality of the food such as colour, taste, aroma, and texture [66]. Chemical preservatives commonly utilized in the preparation of the drink are acetic acid and sodium benzoate, although sorbate and propionate can also be used.…”

Section: Preservationmentioning

confidence: 99%

Suitability of Roselle-Hibiscus sabdariffa L. as Raw Material for Soft Drink Production

Salami

Afolayan

2020

Journal of Food Quality

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Consumption of conventional soft drinks has been linked with several diseases in man. This has called for the consumption of natural soft drinks such as roselle drink. Roselle-Hibiscus sabdariffa L. is the major raw material for the production of beverage called cranberry (Florida), bissap (Egypt), zobo (Nigeria), and roselle drink generally. The nutritional and phytochemical properties found in roselle make the plant useful in the preparation of some drugs and food. It has been reported that consumption of roselle drink helps to cure diseases such as high blood pressure and diabetes. The pharmacological properties of the plant are traceable to activities of flavonoid and anthocyanin which are the major antioxidants in roselle. Good aroma and colour of the drink are among the characteristics displayed by the plant. However, consumers are sometimes exposed to risks when the drink is consumed after 24 hours of preparation due to the proliferation of spoilage microorganisms in the drink. Most of these microbes thrive even at extreme temperatures. Unfortunately, some of these microorganisms are of public health importance causing diseases such as meningitis and dysentery. Researchers have revealed that roselle calyx is the major source of contamination in the drink. This paper reviews the suitability of the plant for soft drink production. It further highlights the nutrition, pharmacology, and limitations of the plant for soft drink production.

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Section: Preservationmentioning

confidence: 99%

Suitability of Roselle-Hibiscus sabdariffa L. as Raw Material for Soft Drink Production

Salami

Afolayan

2020

Journal of Food Quality

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Value-Added Zobo Drink with Date Juice

Ojileh,

Okechukwu

2023

Food Processing: Techniques and Technology

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Hibiscus sabdariffa L., also known as edible roselle, belongs to the Malvaceae family and is native to West Africa. In Nigeria, its dried petals are processed by boiling and filtration into a non-alcoholic beverage called Zobo. Commercial Zobo often includes artificial sweeteners that improve its taste. As a result, local food science needs new formulations with natural and health-beneficial sweeteners. The research objective was to produce a Zobo drink with different blends of date fruit juice as a natural sweetener, as well as evaluate its proximate, physicochemical, and sensory properties. The control Zobo drink (Zcon) involved an artificial sweetener. The ratios of Zobo to date juice were 90:10 (ZD10), 80:20 (ZD20), 70:30 (ZD30), 60:40 (ZD40), and 50:50 (ZD50). The samples underwent proximate and physicochemical analyses, as well as a sensory assessment on a nine-point hedonic scale. The physicochemical analysis showed that Sample ZD50 with the 50:50 ratio had the highest pH (3.5) and sugar content (9.5°Bx) while the control sample had the lowest pH (2.5) and sugar content (0.9°Bx), with all samples showing significant (p ≥ 0.05) differences. The proximate analysis also showed a wide range of results (p ≥ 0.05). The control sample demonstrated the highest moisture content (97.0%) whereas Sample ZD50 had the highest ash and lipid content of 0.8 and 4.8%, respectively. Sample ZD50 also had the highest protein (2.23%) and crude fiber content (2.49%). Sample ZD40 with the 60:40 ratio had the highest carbohydrate content. In terms of mouthfeel and taste (p ≥ 0.05), the control sample demonstrated the highest scores while the lowest score belonged to Sample ZD10 with the lowest proportion of date juice. The best results for general acceptance belonged to the control, followed by ZD40 (60:40) and ZD50 (50:50). Date juice proved to be an effective sweetener that improved the nutritional profile of Zobo. However, the sensory analysis showed that consumers preferred the control sample with the artificial sweetener.

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Preservation of Zobo Drink (Calyces of Hibiscus Sabdariffa) Using Kolanut

Cited by 2 publications

References 2 publications

Suitability of Roselle-Hibiscus sabdariffa L. as Raw Material for Soft Drink Production

Suitability of Roselle-Hibiscus sabdariffa L. as Raw Material for Soft Drink Production

Value-Added Zobo Drink with Date Juice

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