The effect of zobo pasteurization time on quality characteristics Department: Food Science Technology By: GodFirst Project ID: 5823 Rating: (5.0) votes: 1Rate this project12345 Price:₦3000 Get the Complete MaterialAbstractIn research of this work: The effect of Zobo pasteurization time on the quality characteristic. Zobo is a non-alcoholic beverage and the raw material use is dried dark red Zobo leave, (garlic, sugar, ginger, lime, orange flavour and pineapple flavour). The Zobo drink was carried out. For sensory analysis, it is used to determine the acceptability of Zobo drink pasteurized at different times. Evaluation was done in which ten-man panelists were questioned on four different samples using Hedonic scale from the findings, none of the sample were totally rejected but sample C has the least acceptability and sample A has the highest acceptability on sweetness and second in other parameter. Sample A has a significant difference in sweetness. On the physico-chemical analysis as the pasteurization time increases, PH and total titratable acidity increase vitamin C and total solid decreases and the specific gravity remain constant. ...Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Effect of fermentation time on the quality characteristic of cassava flour