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American Journal of Food Technology
  Year: 2022 | Volume: 17 | Issue: 1 | Page No.: 1-9
DOI: 10.3923/ajft.2022.1.9
 
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Blends of Dehydrated Roselle Product with other Tropical Crops for Instant Sorrel Drink

M.O. Jimoh

Abstract:
Background and Objective: Sorrel drink is a global commercial beverage that has gained overwhelming acceptance across various tribes, socioeconomic classes, educational backgrounds and geological locations. Sorrel has been proven to have medicinal values and is a good source of natural nutrients and vitamin C. It is, therefore, apparent to investigate dehydrated sorrel blended with tropical crops such as ginger, beetroot, clove and lemon in a proportion to improve quality and to enhance storability of the sorrel tea bag products. Materials and Methods: Proximate analysis, physiochemical analysis and sensory acceptability were carried out on the drinks while a storage stability test was carried out on the tea bag formulations for 3 months. Results: The results showed that samples were in the range of (95.43-95.85%) moisture content, (0.17-0.26%) crude fat, (1.91-2.17%) crude protein, (nil) crude fibre, (0.35-0.48%) ash, (1.59-1.81%) carbohydrate, (1.02-1.16) pH, (8.99-10.50%) TA and (19.16-24.97 mg/100 mL) vitamin C. Storability test showed that microbial count was in the range of 1.27×105-7.00×105 CFU g1 which satisfies commercial guidelines for ready-to-drink soft drink for the aerobic count. At a 5% level of significance, there was no significant difference in all the sensory attributes of most samples. Conclusion: Inclusion of tropical crops improve proximate and physiochemical composition while the tea bag can be kept for a regular sorrel drink.
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How to cite this article:

M.O. Jimoh , 2022. Blends of Dehydrated Roselle Product with other Tropical Crops for Instant Sorrel Drink. American Journal of Food Technology, 17: 1-9.

DOI: 10.3923/ajft.2022.1.9

URL: https://scialert.net/abstract/?doi=ajft.2022.1.9

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