Production, Quality Assessment and Acceptability of Beverage Produced from Palmyra Fruits and Roselle Calyces
Usman A. Mohammed
Department of Food Science and Technology
Modido Adama University of Technology, Yola
Email: mohammedusmanatanda@gmail.com
ABSTRACT
The physico-chemical properties and acceptability of six formulated beverages obtained from a blend of Palmyra fruits(Borassusoethiopum) and Roselle calyces ( Hibiscusssabdariffa) were investigated. The formulated beverages were blended at different ratios and with 100% palmyra beverage as control.The moisture, totalash, totalsoluble solid content and pH were determined using standard procedures.The viscosities of the samples were evaluated using viscometer. Thedata obtained were analyzed using ANOVA while the means were separated using Duncan Multiple range test.The results showed that there were significant differences obtained in all the parameters measured at (p≤0.05).Palmyra beverage has the lowest moisture content of 78.40% as compared to mixed beverage. There was an observed increase in moisture content as concentration of the roselle calyces increases in the blend.Titrable acidity and total solid content of the beverage fall within the limits of recommended standard while majority of the juices had (obrix) level below the recommended standard except sample F(100%palmyra beverage).Palmyra beverage recorded higher viscosity and pH compared to other mixed beverage and was rated the best from the sensory attributes by panelists.This inferred that our local fruit can serve for beverage production instead of relying on imported beverage
