Production of non-alcoholic beverage from roselle calyce (Hibiscus sabdariffa L.): Effects of date fruit extract incorporation on quality parameters and consumer acceptability

Abstract

This study assesses the effects of incorporating date fruit extract on some quality parameters and consumer acceptability of non-alcoholic beverage produced from roselle calyce (Hibiscus sabdariffa L.). Non-alcoholic beverages were formulated from blends of extracts of roselle calyce and date fruit pulp in a ratio of 90:10, 80:20, 70:30, 60:40 and 50:50, while sample with 100% roselle calyce extract which served as a control was sweetened with 13% sucrose. Physico-chemical properties, proximate and mineral composition, microbiological quality and sensory attributes were evaluated. Results of physico-chemical analysis indicted a beverage with a high acid content with pH ranged from 2.40-3.40. Total solids and total soluble solids contents of the beverage recorded high values ranging from 9.40-19.20% and 0.9-2.20 0 Brix. The sugar contents and specific gravity of the beverage increased as date fruit extract increases. The beverage was high in vitamin C with sample 40% and 50% providing sufficient amount of vitamin C. Proximate composition indicated moisture content ranging from 78.25-88.63%. There was no significant difference (p > 0.05) in the fat contents of the beverage while a corresponding increased in fibre and carbohydrate was observed as the proportion of date fruit extract increases in the beverage. Mineral contents of the drinks indicated high potassium and low sodium content while magnesium, calcium, iron and zinc contents of the beverages increased as the proportion of date fruit extract increases. Results of microbiological quality showed absence of coliforms bacteria. The total viable count and fungal count were within the acceptable limits of 10 3 (cfu/ml) for microbiological standard for fruit flavoured products. Sensory attributes showed that the beverages were rated above average in terms of appearance. Samples with 40% and 50% date fruit competed favourably with the control, and were more acceptable as compared to those with lower proportion of date fruit extracts. Paper cited: Ukwo, S.P., Edima-Nyah A.P. and Udo, I.I. (2019). Production of non-alcoholic beverage from roselle calyce (Hibiscus sabdariffa l): effects of date fruit extract incorporation on quality parameters and consumer acceptability. South Asian Journal of Food Technology and Environment, 5(2): 855-863.