Impact of Spice Extracts on Zobo Drink Stability under Various Storage Conditions
0Effect of Some Spices Extracts on the Stability of Physico-Chemical, Microbial and Sensory Attributes of Zobo Drink under Different Storage Conditions
Layman's Abstract:
Zobo is a popular non-alcoholic drink made from the extract of Hibiscus flowers, sugar, and spices like cloves. It is an affordable, refreshing drink often enjoyed at social gatherings. A study was conducted to see how adding local spice extracts, such as Aframomum danielli and black pepper, affects the taste and shelf-life of Zobo. The spices were mixed in varying amounts, and the drink was stored under different conditions (room temperature, refrigeration, and freezing). Tests showed that the drink's flavor, pH, and other properties changed over time, depending on storage conditions and the amount of spice used. The best results were found in drinks with 12% Aframomum danielli or 4% black pepper, which were preferred for their taste. This shows that the right combination of spices can improve Zobo's taste and keep it fresh longer.
#ZoboDrink #HibiscusDrink #NonAlcoholicBeverage #HealthyDrinks #LocalSpices #AframomumDanielli #BlackPepper #Zobo #DrinkRecipes #RefreshingDrinks #ShelfLifeStudies #FoodScience #NaturalBeverages #AfricanDrinks
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