Production and Quality Evaluation of Instant Sorrel (Zobo) Drink Produced by Infusion, Dehydration and Size Reduction Methods

Sf, Mohammed; Ik, Gimba; Ej, Bahago

doi:10.15744/2393-9060.4.205

Cited by 5 publications

(12 citation statements)

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“…The results of fat content showed that the samples were significantly different (p<0.05). Our study is consistent with that of Akhter et al (2010) when it comes to fat content, but Mohammed et al (2017) found higher fat content. Fat is a concentrated source of energy that is stored in the body and utilized when carbohydrate source is depleted.…”

Section: Proximate Analysis Of Instant Mango Drink Powdersupporting

confidence: 93%

“…The results of energy content showed that the samples were significantly different (p<0.05). The energy value of the instant mango drink powder was similar than reported by Mohammed et al (2017) for instant sorrel (Zobo) drink and lower than observed by Farzana et al (2017) for vegetable soup powder and Obilana et al (2018) for instant beverage powder.…”

Section: Proximate Analysis Of Instant Mango Drink Powdersupporting

confidence: 66%

“…The carbohydrate content of our formulated instant drinks powder was, therefore, at an acceptable level, which would work as a good source of energy. The carbohydrate contents of the instant mango drink powder were higher than reported by Mohammed et al (2017) for instant sorrel (Zobo) drink, Farzana et al (2017) for vegetable soup powder and Obilana et al (2018) for instant beverage powder.…”

Section: Proximate Analysis Of Instant Mango Drink Powdercontrasting

confidence: 56%

“…In contrast, the lower value (0.7±0.03%) was found in Sample D. The results of protein content showed that the samples were significantly different (p<0.05). The protein content of the instant mango drink powder was higher than reported by Akhter et al (2010) for instant mango juice powder and lower than reported by Farzana et al (2017) for vegetable soup powder, Mohammed et al (2017) for instant sorrel (Zobo) drink and Obilana et al (2018) for instant beverage powder.…”

Section: Proximate Analysis Of Instant Mango Drink Powdercontrasting

confidence: 54%

“…Fat is a concentrated source of energy that is stored in the body and utilized when carbohydrate source is depleted. Another important function of fat is to act as a cushion and protect internal organs, including the heart, kidneys, lungs, and intestine (Mohammed et al, 2017).…”

Section: Proximate Analysis Of Instant Mango Drink Powdermentioning

confidence: 99%

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Formulation and quality evaluation of instant mango drink powder

Akther¹,

Alim²,

Badsha³

et al. 2020

Food Res.

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The study was conducted to develop a healthy instant mango drink powder and to compare its nutritional facts with commercially available mango drink powder. For this purpose, ripe Amropali mangoes were collected from a local source. After drying the mango pulp in a cabinet dryer, three formulations were prepared to compare with a locally available commercial brand mango drink powder. In this study, moisture, ash, protein, fat, carbohydrate, and energy contents were ranged from 0.2 to 4.6%, 0.4 to 2.6%, 0.7 to 2.2%, 0.6 to 0.9%, 89.5 to 97.8% and 375.4 to 400.5 kcal/100 g, respectively. The crude fiber was not found in any of the instant mango drink powder. Among the bioactive compounds, the flavonoid content in the commercial brand was higher than other formulated mango drink powder. In contrast, total anthocyanin content and total phenolic content values of all formulated instant mango drinks were higher than the commercial brand. Potassium, Magnesium, Chloride, Phosphorus, and Vitamin C were higher in formulated powder than the commercial preparation, but sodium, calcium, and iron contents were higher in the commercial mango drink powder. Antioxidant capacity was also found to be significantly higher in our formulated powder than that of commercial preparation. From the sensory and microbiological point of view, our formulated instant mango drink powder exhibited significant acceptability and stability. So, the formulated instant mango drink powder appears to be nutritionally and tastefully as acceptable as commercially available instant mango drink powders and able to meet day-to-day nutritional requirements as a supplement.

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Section: Proximate Analysis Of Instant Mango Drink Powdersupporting

confidence: 93%

Section: Proximate Analysis Of Instant Mango Drink Powdersupporting

confidence: 66%

Section: Proximate Analysis Of Instant Mango Drink Powdercontrasting

confidence: 56%

Section: Proximate Analysis Of Instant Mango Drink Powdercontrasting

confidence: 54%

Section: Proximate Analysis Of Instant Mango Drink Powdermentioning

confidence: 99%

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Formulation and quality evaluation of instant mango drink powder

Akther¹,

Alim²,

Badsha³

et al. 2020

Food Res.

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Proximate composition and health benefit of Roselle leaf (Hibiscus sabdariffa). Insight on food and health benefits

Edo,

Samuel,

Jikah

et al. 2023

Food Chemistry Advances

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Natural spices and flavour substitution in zobo tea and drink production: A review

Nwankwo,

Ulu,

Okpomor

et al. 2023

IFRJ

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This paper reviews the effects of natural spices and flavour on the overall quality of zobo tea and drinks. Zobo is made from the calyces of Hibiscus sabdariffa, also known as roselle. Zobo tea and drinks are rich in nutrients (carbohydrate, fibre, ash, vitamins A and C), minerals (potassium, magnesium, sodium, calcium, iron), and bioactive compounds (organic acids, anthocyanins, flavonoids, phenolic acids) which make them predisposed to microbial proliferation, although nutrient composition and product quality vary with the variety of raw materials used and methods of production. Zobo can be consumed unsweetened or sweetened with honey, maple syrup, sugar cane, or fruit juice extracted from orange, pineapple, apple, or strawberry. Spoilage activities of microorganisms can be minimised with spices when they are used in place of chemical flavouring and preservatives. Several natural preservatives or spices of organic or natural origin could improve the quality attributes of zobo tea and drinks, and reduce both microbial diversity and density. Some of the widely utilised and potential spices include garlic, ginger, mixture of garlic and ginger, lime, clove, cinnamon, nutmeg, kola nut, and pepper. These spices, along with the dried calyces of H. sabdariffa, have antimicrobial properties, and are rich in phytonutrients, including vitamins and minerals. The overall effects are highly dependent on the biological composition of natural additives and synergistic or antagonistic effects between roselle calyces and the additives used. If properly packaged, zobo can be kept longer than zobo drinks, thus resulting in a product with longer shelf life. The use of natural additives in zobo production would go a long way towards enriching both the zobo tea and drinks, and subsequently replenishing the lack of nutrients.

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Production and Quality Evaluation of Instant Sorrel (Zobo) Drink Produced by Infusion, Dehydration and Size Reduction Methods

Cited by 5 publications

References 0 publications

Formulation and quality evaluation of instant mango drink powder

Formulation and quality evaluation of instant mango drink powder

Proximate composition and health benefit of Roselle leaf (Hibiscus sabdariffa). Insight on food and health benefits

Natural spices and flavour substitution in zobo tea and drink production: A review

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