Effects of different packaging materials on microbiological, physio-chemical and organoleptic quality of zobo drink storage at room temperature

  • OE Nwafo
  • MJ Ikenebomeh
Keywords: Packaging, Microbiological, physic-chemical, organoleptic, zobo, temperature

Abstract

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).
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Articles

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eISSN: 1684-5315