Development and Consumer Acceptability of Beetroot-Enriched Hibiscus sabdariffa (Zobo) Drink
نویسندگان
چکیده
Foods and drinks are essential for a healthy active life. Sugar-sweetened carbonated have grown in popularity cost, though they been linked with several cardiovascular diseases dental problems, hence the need non-sugar-sweetened drinks. This study was carried out to develop Beetroot-enriched Hibiscus sabdariffa (Zobo) drink evaluate its nutrient content consumer′s acceptability. Dry calyces beetroot were purchased at Bodija Market, Ibadan, Nigeria. The (fresh) blended, dry ground into powder. A 100 g of extracted 1.5 L distilled water, boiled ⁰C 15 minutes, cooled sieved (plain Zobo drink). remaining mixed ratio 90:10, 80:20, 70:30 60:40 w/w Calyx: Beetroot, respectively. Each portion water 0C allowed settle. five analysed phytochemical contents using standard methods AOAC. Consumer acceptability done on 9-point hedonic scale 30 semi-trained panellists. Data ANOVA Duncan multiple range test p<0.05. Plain enriched contained 1.13-2.73 protein, 0.21-0.40 fibre, 6.307-8.52 carbohydrate, 14.00-65.33 mg sodium, 47.70-91.00 calcium, 21.701-159.33 potassium, 61.33-97.70 magnesium, 110.33-160.00 phosphorus, 1.10-1.50 iron, 0.10 212.80-25.70 µg β-carotene, 32.10-40.10 vitamin E/100 ml drink. addition enhanced total antioxidants, flavonoids, betaine, polyphenol 20% inclusion had highest overall most sensory parameters, while plain preferred terms odour. is micronutrient-dense, well accepted, compared contributes drink; hence, use local refreshing can improve micronutrient intake such drinks, thereby promoting good health consumers.
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ژورنال
عنوان ژورنال: East African journal of health & science
سال: 2023
ISSN: ['2707-3912', '2707-3920']
DOI: https://doi.org/10.37284/eajhs.6.1.1267