Effect of cinnamon powder on the shelf life and quality attributes of zobo drinks.
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Date
2020
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Publisher
Department of Science Education, Federal University of Technology, Minna, Nigeria.
Abstract
Zobo is a highly acceptable beverage in West Africa with limited shelf life. This study determined the sensory and microbial attributes of Zobo drinks in storage when blended with cinnamon, a natural preservative. A Completely Randomized Design of six treatments (C0, C1, C1.5, C2, C2.5 and C3) was used, wherein the cinnamon content was varied, from 0 to 3g per 200 ml zobo drink. The pH, sensory properties, and Total Viable Count (cfu/ml) of the Zobo samples during a seven-day storage were monitored. The results revealed that pH of sample decreased with higher cinnamon content and days of storage, while the control sample increased in pH with storage. The taste scores of the zero cinnamon control was highest on the day of production, but decreased considerably with storage. The C3 (highest cinnamon level) sample was however highest in aroma, taste and general acceptability for the seven storage days. The C3 zobo sample inhibited microbial growth most throughout the days of zobo storage. It was concluded that cinnamon is a potent additive and preservative that improved the sensory properties and increased the shelf life by inhibiting microbial spoilage of zobo drink. The use of cinnamon additive at 3 g for every 200 ml of zobo drink is thus recommended.
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Keywords
Sensory value, Total Viable Count, acidity, microbial spoilage