Comparative effects of some preservative hurdles on the quality of zobo drink stored at ambient temperature.

Abstract

Aim: Comparative Effects of Some Preservative Hurdles on the Quality of Zobo Stored at Ambient Temperature were assessed. Place and Duration of Study: Department of Microbiology Federal University of Technology, Minna, Nigeria, between June 218 and January 2019. Methodology: Fresh zobo drink samples were prepared from Hibiscus sabdariffa using modified methods of HACCP and Hurdle technology for preservation and stored on the shelf for six months. The samples were divided into seven. Analyses were carried out on monthly basis with respect to microbial quality, pH, titratable acidity (TTA), total soluble solids (TSS), vitamin C content and sensory qualities of the beverage for six months. The parameters changed significantly (p<0.05) Original Research Article Chukwu et al.; MRJI, 27(5): 1-9, 2019; Article no.MRJI.48558 2 with respect to storage period. Zero microbial count was recorded for all the samples as at the time of production. Results: The control sample deteriorated after one month, pasteurization at 75°C for 20 minutes successfully eradicated all coliforms and indicator organisms as none was isolated during the shelf study. Bacillus subtilis, Lactobacillus fermentum, Aspergillus niger, penicillium sp, Saccharomyces cerevisiae isolated from the both the control and pasteurized (Gcontrol and G2) samples were responsible for the spoilage of the beverage after one month. G3, G4 G5, G6 and G7 preserved beyond six months, without imparting negatively on the sensory qualities of the drink. They significantly (p<0.05) showed the same overall acceptability, mouthfeel, flavour, colour and taste. Conclusion: Sample G3 stored best after six months on the shelf.