Comparative Study on the Effect of Spices Bioactive Extract on the Stability of Physico-chemical and Sensory Attributes of Zobo Drink under Storage
Keywords:
Zobo-drink, spice extract, Aframomum danielli, black pepperAbstract
Effect of local spice extracts on the stability of physico-chemical properties and sensory attributes of Zobo-drink during shelf-life was studied. Varied proportions (4, 8, and 12%) of Aframomum danielli and black pepper extracts were incorporated into Zobo-drink (v/v) during preparation. Physico-chemical properties of samples were determined. Samples obtained from both spice treatments were stored under different conditions (ambient, refrigeration and freezing) for fifteen days. The pH, titrable acidity, brix content and microbial counts were examined at every 72h interval during the storage period. Significant difference (P<0.05) was discovered on the properties of Zobo-drink samples. The mean sensory score differ on the samples attributes in both treatments. The mean scores 8.41 and 8.28 for samples contained 12% and 4% Aframomum and black pepper extracts respectively were the most preferred. The values (%) of 86.49, 1.16, 0.26 and 13.56 highest for moisture, protein, ash and carbohydrates were discovered on samples in both spice treatments. The chemical and microbial properties of stored samples varied significantly. The pH 3.25 and 3.17 (control) for Aframomum danielli and black pepper treated samples changed to pH 1.52 and 1.98 under ambient temperature; pH 3.10 and 3.25 for samples under refrigeration and freezing conditions. The brix content of 3.411 and 3.011 control samples changed to 0.980 and 1.281 at fifteenth day of storage in both spice treatments. Aerobic plate counts (cfumL-1) increased from 1.38 x 103 and 2.10 x103 control samples to 6.61 x103 and 6.28 x103 samples stored at ambient temperature during storage. Coliform bacteria were not detected from the samples during the period of storage.
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