THE EFFECT OF CARBOXYL METHYL CELLULOSE (CMC) AND GUAR GUM(CYAMOPSIS TETRAGONOLOBA) ON STABILITY AND SHELF LIFE OF GINGER (ZINGIBEROFFICINALE)SPICED ZOBO (HIBISCUS SABDARIFFA) DRINK
Abstract
This study investigates the impact of carboxyl methyl cellulose (CMC) and guar gum on the shelflife and stability of ginger-spiced zobo drink, a popular Nigerian beverage made from hibiscussabdariffa. This research aims to enhances the local beverage physiochemical properties andevaluate the shelf life through the addition of the hydrocolloids.A measured concentration of thesehydrocolloids was added to the zobo drink, and their effect on viscosity,pH,total titrarable acidity,microbial stability, and sensory attributes were evaluated over storage period of 30days at weeklyintervals. The results obtained from the various analyses indicates positive impact of thehydrocolloids on the texture, tastes, microbial stability that showed depressed spoilage rates,suggesting extended shelf life due to the incorporation of these hydrocolloids underrefrigeratedstorage.Sensory evaluation revealed that the modified zobo drink maintained acceptable taste andappearance throughout the storage period. This study demonstrates the potential of CMC and Guargum as effective stabilizers in enhancing the quality and shelf life of ginger-spiced zobo drink.
Full-Text Access Notice
In accordance with the NERD Policy on promoting peer-reviewed publication, public access to the full text of a project, thesis or dissertation is restricted for three years, allowing the author and supervisors sufficient time to pursue peer-reviewed publication.
During this period, researchers with legitimate academic or research purposes may request authorisation directly from the author to enable NERD to release the indexed full texts of the work using the form below.