|
Effects of different packaging
materials on microbiological, physio-chemical and
organoleptic quality of zobo drink storage at room
temperature
O. E. Nwafor1* and M. J.
Ikenebomeh2
1Department
of Microbiology, Delta State University, Abraka, Delta
State, Nigeria.
2Department
of Microbiology, University of Benin, Benin City, Nigeria.
*Corresponding author. E-mail:
obiomanwafor@yahoo.com.
Tel.:
+2348035878792.
Accepted 13 March, 2009 |
|
The
effects of different packaging materials on microbiological,
physiochemical and organoleptic quality of zobo drink
prepared from Hibiscus sabdariffa were investigated.
Freshly prepared zobo drink at 45°C was aseptically
dispensed into glass bottles, plastic bottles and polythene
sachets and stored at 29 ± 2°C for 6 months. Microbiological
and physico-chemical (carbohydrate, protein, pH, vitamin C
and total soluble solids content) quality changes were
assessed on a monthly basis. Organoleptic quality was
evaluated soon after preparation and at the end of 6 months
storage period. Results indicated various degrees of changes
in quality of the samples in different packaging materials;
changes were more remarkable in the polythene sachet
packaged samples. Microbial species isolated were
Bacillus subtilis, Lactobacillus planetarium, Streptococus
lactis Rhizopus stolonifer, Penicillium citrinum,
Aspergillus niger, Saccharomyces cerevisiae and
Geotrichum candidum. Lower pH and total soluble solids (TSS)
values were recorded in the packaged samples as compared
with fresh sample, whereas carbohydrate, protein and vitamin
C contents showed higher values in the packaged samples.
Glass bottle proved to be the best packaging materials for
zobo drink storage at amibient temperature (29 ± 2°C).
Key
words:
Packaging, Microbiological, physic-chemical, organoleptic,
zobo, temperature. |
