Physicochemical Properties and Shelf-life Stability of Zobo Treated with Tumeric
DOI:
https://doi.org/10.33003/fjs-2026-1012-5288Keywords:
Hibiscus Sabdariffa, Curcuma Longa, Shelf-Life Extension, Food Fortification, Beverage Quality, Antimicrobial Activity, Sensory EvaluationAbstract
This study is aimed to evaluate the influence of turmeric addition on the quality and shelf stability of zobo drink under ambient and refrigerated temperatures. Four samples of Zobo drink preparations involving zobo petals, with added turmeric powder at different concentrations of 0%, 3%, 6% and 9 % w/w were labeled as samples TZ0, TZ3, TZ6 and TZ9, respectively. These were used to prepare zobo-turmeric drinks and stored at ambient and refrigeration condition, while zobo drink with 0% turmeric served as the control. The zobo-turmeric drinks were analysed using standard methods. Data obtained were subjected to analysis of variance, and means separated using Duncan multiple range test (p<0.05). Result revealed that the proximate composition decreased in moisture content from 97.26 to 96.01%, while the carbohydrates increased from 2.13 to 3.22%, with increase in turmeric concentration and time of storage. The sensory scores of the zobo-turmeric drink showed decreased likeness in terms of colour, taste, aroma, and overall acceptability with the increased substitution of zobo with turmeric. The microbial count on zobo-turmeric drink during storage revealed that the bacterial and fungi load of the drink increased with storage time, although these were suppressed by the increased concentrations of turmeric, the microbial load was within permissible limits regarded as safe for ready to eat foods. It was therefore concluded that the addition of turmeric in combination of the use of refrigeration was effective in maintaining the quality of zobo drink.
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