| Autor: |
P. C. Ngwu, O. G. Onuoha, N.S. Uhiara, U. S. Haruna, B.M. Yelmi, E. Samuel |
| Rok vydání: |
2014 |
| Předmět: |
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| Zdroj: |
African Journal of Food Science. 8:292-296 |
| ISSN: |
1996-0794 |
| DOI: |
10.5897/ajfs2013.1109 |
| Popis: |
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 |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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