STUDIES ON THE USE OF CHEMICAL PRESERVATIVES IN THE PRESERVATION OF ROSELLE DRINK AND PINEAPPLE FLAVOURED ROSELLE DRINK CONCENTRATES
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 2
Abstract
Roselle drink concentrate and pineapple flavoured roselle drink concentrates were produced through the reduction of water used for extraction. This was with the additional intent of evaluating the effects of chemical preservatives (0.1% sodium benzoate and 0.01% ethylenediaminetetraacetic acid (EDTA)) on the elongation of the shelf life of roselle drink concentrate and pineapple flavoured roselle drink concentrates. These effects were investigated by determining the pH, titratable acidity (% malic acid), total soluble solids, colour intensity, vitamin C content and the sensory evaluation of the samples weekly during storage at ambient temperature for 4 weeks. Microbial analyses were also carried out on the samples before and after 4 weeks of storage. The results showed that the range of values for pH, titratable acidity, total soluble solids, colour intensity and vitamin C for all the samples were between 1.81 to 2.12, 1.26 to 1.50% malic acid, 18.60 to 23.50 ºBrix, 2.160 to 2.224 and 32.09 to 37.24 mg/100 g, respectively. There was no detectable microbial growth in any of the samples before and after storage. The sensory properties of the samples were kept throughout the storage period. The study recommends the combinatorial usage of sodium benzoate (0.1%) and EDTA (0.01%) to extend the shelf life of roselle drink and pineapple flavoured roselle drink concentrates.
Authors and Affiliations
Gbadegesin Adewumi Ronke
Keywords
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