ABSTRACT
Zobo drink was produced from dried calyx of
hibiscus plant flower in other to find out, the best preservative suitable for
the zobo drink preservation. The zobo drink was separated into four samples in
a container. Three of the samples were treated with three different
preservatives of the same concentration. The chemical preservatives are sodium
benzoate 0.1%, benzoic acid 0.1%, and citric acid 0.1%, while the other sample
was left with any preservative, serving as control sample.
Sensory evaluation was carried out by 10
panelists on taste and aroma for the four samples and were calculated.
Microbial analysis was done on the four samples to determine the microbial load
of each, the end of 1st, 2nd, and 3rd day,
observation shows that the sample with sodium benzoate had the least number of
micro-organism, followed by sample with benzoic acid, then the sample with
citric acid while that of control sample had the highest microbial load.
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