African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Storage study on colour retention in zobo concentrates by increasing concentration of ginger (Zingiber officinale)

Onuoha, O. G.*
  • Onuoha, O. G.*
  • Department of Food Science and Technology, The Federal Polytechnic, Bauchi, Bauchi State, Nigeria.
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Haruna, U. S.
  • Haruna, U. S.
  • Department of Food Science and Technology, The Federal Polytechnic, Bauchi, Bauchi State, Nigeria.
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Yelmi, B.M.
  • Yelmi, B.M.
  • Department of Food Science and Technology, The Federal Polytechnic, Bauchi, Bauchi State, Nigeria.
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Samuel, E.
  • Samuel, E.
  • Department of Food Science and Technology, The Federal Polytechnic, Bauchi, Bauchi State, Nigeria.
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Uhiara, N.S.
  • Uhiara, N.S.
  • Department of Food Science and Technology, The Federal Polytechnic, Bauchi, Bauchi State, Nigeria.
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Ngwu, P. C.
  • Ngwu, P. C.
  • Department of Food Science and Technology, The Federal Polytechnic, Bauchi, Bauchi State, Nigeria.
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  •  Received: 05 November 2013
  •  Accepted: 19 May 2014
  •  Published: 30 June 2014

Abstract

The effects of three concentration of ginger (Zingiber officinale) on some storage characteristics of zobo concentrate were investigated. Zobo drink was prepared using the traditional methods. The drinks were then concentrated by dehydration to 67%. Increasing concentration of ginger, 10, 5 and 0% were added to produce sample A, B and C, respectively and stored in opaque packaging materials for 28 days. The results showed that retained colour of sample A (0.84±0.05) was significantly higher than that of the sample C (0.74±0.02) at the end of the duration of storage analysis. pH (2.87±0.03) for sample A was significantly higher than that of the sample C (2.20±0.02). The results of total soluble solids (TSS) and total titratable acidity (TTA) were not significantly different for all the samples. The results for sensory evaluation at p<0.05 showed that for flavor, sample A (7.0±0.6) was significantly different from sample C (5.8±0.2), for taste (7.0±0.6), it was significantly different from sample C (5.8±0.4), for colour (7.8±0.6) it was significantly different from sample C (7.1±0.1), for mouth-feel (7.2±0.7) it was not significantly different for all the samples. Generally, sample A (7.9± 1.3) was the most acceptable, while sample C (6.3±0.3) was the least acceptable and there was significant difference among the samples.

Key words: Zobo concentrate, ginger, retained colour, storage characteristic.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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