The Effects of Gums on Physicochemical and Sensory Attributes of Zobo Drink
Abstract
The effects of gums on the physicochemical and sensory attributes of zobo drink were evaluated. Dried Zobo leaves, ginger, honey, xanthin gum and gum arabic were used in zobo beverage. Seven blends of Zobo drink were prepared and were labelled A, B, C, D, E, F and G. Sample A was original Zobo drink, B (100ml zobo,0.5% Xanthan Gum), C (100ml zobo,0.1% Xanthan Gum), D (100ml zobo,0.15% Xanthan Gum), E (100ml zobo,0.5% Gum Arabic), F (100ml zobo,1.0% Gum Arabic) and G (100ml zobo,1.5% Gum Arabic). Proximate, physicochemical and sensory properties of Zobo drink produced were carried out using standard laboratory methods. Sample F had the highest moisture content(90%) while sample E had the highest ash (0.69%), all samples had equal amount of protein (0.14%) and and the highest value of carbohydrate (11.6%) values was observed in Sample A. The highest values of viscosity observed in this study were observed in sample B to G (0.64-0.68 pa.s) , pH ranged from 2.91 to 3.06 and Sugar in brix was the same across samples with a value of 100 brix. The most preferred Zobo drink the sensory evaluation resultswas sample C .This study thus indicates that the addition of gums to Zobo drink enhances its mouthfeel which means the addition of gum at that concentration gave it more body.Therefore proving that the mouthfeel of Zobo grink can be enhanced with known hydrocolloids thus improving viscosity of the beverage with increased consumers acceptability.
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