Studies on optimal conditions for the preservation of ‘zobo’ drink
Ekeke, I. C.
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the study was carried out to determine the combination of preservation techniques (hurdles) that can best extend the shelf life of Zobo drink. Zobo drink was prepared from the calyx of Hibiscus sabdariffa. Two types of spices - Zin giber officinale (ginger) and Caryophillusoromatics (cloves) were prepared and added in the following proportions 150g: 20g; 150g:10g; 100g:20g; and100g:10g respectively, to 400m l of zobo drink. Samples of the drink were pasteurized at twodifferenttemperatures1670C for 5min and 720C for 6 min. All the samples were stored at ambient temperature(30±20I. for 9 days. Microbial analysis was performed on the samples every 2 days The various combinations of the spices alone could not preserve the drink beyond 2 days, but, when coupled with pasteurization, the shelf life was extended. A combination of ginger (150g) and cloves (20g) was found to be more effective, and when in conjunction with pasteurization ion, kept the drink insterile condition for 3 days, and extended the shelf life to 5 days.