@article{MAKHILLJFT2007538128,
    title = {Effects of Some Preservation Techniques on the Quality and Storage Stability of Zobo Drink (A Nigerian, Non Alcoholic Beverage from <I>Hibiscus sabdariffa</I>)},
    journal = {Journal of Food Technology},
    volume = {5},
    number = {3},
    pages = {225-228},
    year = {2007},
    issn = {1684-8462},
    doi = {jftech.2007.225.228},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2007.225.228},
    author = {O.J. Egbere,J.C. Anuonye,P.F. Chollom and},
    keywords = {Zobo drink,stability,pasteurization,beverage,sodium benzoate},
    abstract = {The microbial and nutritional quality of laboratory produced Zobo drink (obtained from aqueous extract of dried calyces of <I>Hibiscus sabdariffa</I>) was investigated. The samples were subjected to pasteurization (at 70°C for 25 min) alone and with sodium benzoate (0.1%) in combination with pasteurization. Storage stability at room temperature (28±2°C) of aseptically packaged sachets of the beverage in 50 mL was assessed using physico-chemical parameters (loss in vitamin C content, changes in pH and titratable acidity) and microbial changes. The proximate composition of Zobo drink was 88.88% water, 0.046% protein, 0.15% fat, 0.61% crude fibre, 0.21% ash and 10.64% carbohydrate. These values did not change significantly (p>0.05) with respect to treatment methods nor storage time. However, vitamin C content of the beverage 1,105.88 mg 100 mL in the control samples decreased by 53.4 and 61.46% due to pasteurization and sodium-benzoate plus pasteurization respectively. The total plate count of the unpreserved beverage (control) decreased from 1.2×10<SUP>5</SUP> cfu mL <SUP>1</SUP> to 5.0×10<SUP>3</SUP> and 1.0×10<SUP>3</SUP> cfu mL <SUP>1</SUP> when subjected to pasteurization and to a combination of sodium benzoate plus pasteurization, respectively. The two methods were both effective in eliminating <I>E. coli </I>and <I>Staplyloccus aureus </I>in the beverage. <I>Bacillus </I>sp.,<I> Lactobacillus </I>sp.,<I> Saccharomyces</I>,<I> cerevisiae</I>,<I> Mucor </I>sp. and <I>Aspergillus niger </I>were found in association with progressive spoilage [detected in acid- and alcohol production] in the beverage. The shelf life of the beverage on storage was 4, 14 and above 40 days for the control, pasteurized only and sodium-benzoate plus pasteurized samples, respectively.}
    }