(Vandana Publications, 2015-11) Ekeke, I. C.; Nkwocha, A. C.; Kamen, F. L.; Kamalu, C. I. O.; Uzondu, F. N.
The study was carried out to determine the combination of preservation techniques (hurdles) that can best extend the shelf life of Zobo drink. Zobo drink was prepared from the calyx of Hibiscus sabdariffa. Two types of spices - Zingiber officinale (ginger) and Caryophillus oromatics (cloves) were prepared and added in the following proportions 150g: 20g; 150g:10g; 100g:20g; and 100g:10g respectively, to 400ml of zobo drink. Samples of the drink were pasteurized at two different temperatures 167 C for 5min and 72 C for 6 min. All the samples were stored at ambient temperature (30 ± 20) for 9 days. Microbial analysis was performed on the samples every 2 days. The various combinations of the spices alone could not preserve the drink beyond 2 days, but, when coupled with pasteurization, the shelf life was extended. A combination of ginger (150g) and cloves (20g) was found to be more effective, and when in conjunction with pasteurization, kept the drink in sterile condition for 3 days, and extended the shelf life to 5 days