Proximate compositions, physicochemical and organoleptic properties of drinks produced from beetroot and roselle
Production and quality evaluation of drinks from beetroot and roselle were carried out. Single juice extraction was prepared from beetroot and roselle (hibiscus) respectively. Mixed drink samples were formulated by mixing beetroot and roselle juice extracts in the ratios of 1:0 (sample A), 3:1 (sample B), 1:1 (sample C), 1:3 (sample D) and 0:1 (sample E – zobo drink). The drinks were evaluated for proximate compositions, vitamin A, Vitamin C, mineral contents, pH, Titratable acidity, total solids and sensory properties. Moisture content ranged from 88.13% for sample E to 93.03% for sample A. The values were not significantly different (p>0.05). Ash content ranged from 0.45% for sample E to 0.67 for sample A and the values were significantly different (p<0.05). Fat content ranged from 0.13% for sample E to 0.25% for sample A and the values were not significantly different. (P>0.05). Carbohydrate content ranged from 5.75% for sample A to 11.20% for sample E and the values were not significantly different. Vitamin A content ranged from 24.64 to 38.04mg/100g; Vitamin C ranged from 5.67 to 17.08mg/100g; phosphorous ranged from 38.49 to 86.97mg/100g; iron: 4.79 – 9.69; magnesium: 3.01 – 7.71; potassium: 4.01 – 7.40; calcium increased from 3.50 to 6.29mg/100g. The titratable acidity and total solids showed increases in values while pH showed a decrease from sample A down to E. The sensory scores indicated that there were significant differences in all the attributes (appearance, aroma, taste, mouthfeel and overall acceptability) of the drinks. However sample E(zobo drink only) was mostly preferred.
Keywords: Proximate, physico-chemical, organoleptic, beetroot, roselle, drinks