Production and Storage Stability of Mulled Zobo Drink Stored in Different Packaging Materials

Abstract

This study investigated the efficacy of different spices – ginger, cinnamon, clove, nutmeg, and black pepper on the flavour qualities,  enhancement of the taste, pungent aroma and extended shelf life effects of these spices in the production of mulled zobo drink. Zobo  drink was prepared using hot water extraction method and the juice obtained was blended separately with the different spices in their  different proportions. The physiochemical properties, microbial and sensory properties of the various blends of the zobo drink were  investigated. The results of the quality evaluation analysis revealed that the total titratable acidity ranged from 0.307 - 0.666% citric acid  while pH values of the samples ranged from 2.06-2.79, total soluble solids (Brix level) ranged between 3º-6º Brix, and the total dissolved  solid ranged from 84.02 ppm-93.12 ppm. Sensory evaluation of the samples revealed that there were no significant differences at (p<0.05)  among the samples with respect to colour, aroma, taste and appearance but there was a significant difference at 5% level of  significance among the samples with respect to flavour and overall acceptability. Sample ZED was the most acceptable of all the samples.  The microbial assessment shows that the samples stored in bottles, plastic and nylon contain 4.9×10⁵ , 6.3×10⁵ , 7.2×10⁵ colony forming  unit (cfu), respectively. The work confirmed that the glass bottle is the best container that can be used to preserve the zobo drink  because it has the lowest mean colony forming unit (CFU) after being kept on the shelf for 6 weeks.