EFFECT OF PASTEURIZATION AND PRESERVATIVES ON THE MICROBIOLOGICAL AND PHYSICOCHEMICAL PROPERTIES OF ZOBO DRINK
Abstract
Abstract
Zobo drink, a traditional beverage widely consumed in Nigeria, is produced from the dried calyces of Hibiscus sabdariffa. Despite its popularity, the drink is highly susceptible to microbial contamination due to poor handling and lack of preservation techniques. This study investigates the effects of pasteurization and the use of preservatives on the microbiological and physicochemical properties of zobo drink.
Freshly prepared zobo samples were subjected to pasteurization at controlled temperatures and treated with selected preservatives. Microbiological analyses were conducted to determine total viable count, yeast and mold count, and coliform presence. Physicochemical parameters such as pH, titratable acidity, total soluble solids, and sensory attributes were also evaluated.
Results indicated that pasteurization significantly reduced microbial load, while preservatives further enhanced shelf life. However, slight variations in taste and acidity were observed. The findings suggest that combining pasteurization with appropriate preservatives can improve the safety and stability of zobo drink without compromising its acceptability.
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