Effect of different levels of inclusion of sugarcane- Pineapple cocktails and packaging materials on Quality of “BISSAP”; A drink made from hibiscus Sabdariff

A series of laboratory experiments were conducted to evaluate the effect of different levels of inclusion of sugarcane-pineapple cocktails and packaging materials on quality of “bissap”; a drink made from dried calyx of Hibiscus sabdariffa. The levels of inclusion were generated with the help of Minitab 2017 software and sensory attributes of the resulting cocktails were evaluated for their flavour, taste, sourness and sweetness. The results of the study showed that, a cocktail of 30% bissap extract, 20% pineapple and 50% sugarcane juice was the overall most acceptable cocktail. A 30% bissap extract, 40% pineapple and 30% sugarcane juice was the most acceptable in terms flavour. The most highly preferred taste was from the cocktail comprising 33% bissap extract, 33% pineapple and 34% sugarcane. In terms of sourness the most accepted cocktail was 30% bissap, 20% pineapple and 50% sugarcane juice. The sweetening effect derived from the combination of 30% bissap extract, 40% pineapple and 30% sugarcane juice was the most accepted among the other formulations. The optimization analysis derived from the Minitab 2017 software used gave the most favourable product as 30% bissap extract, 38% pineapple and 32% sugarcane juice which was significantly different (p≤ 0.05) among the treatments over a four week storage period. The colour of the cocktail reduced in clarity from 33.78 in plastic bottle under ambient condition to 25.08, from 31.16 in glass bottle under ambient condition to 27.13, from 31.15 in plastic bottle under refrigeration to 24.98 and from 26.29 in glass bottle under refrigeration to 27.83. The total soluble acids (TSS) reduced from 10° brix to 9.82° brix in plastic bottle and from 9.68° brix to 9.18° brix in glass bottle. Total titrable acidity (TTA) dropped from 0.45% in plastic bottle under ambient condition to 0.19%, from 0.44% in glass iv v bottle under ambient condition to 0.25%, from 0.45% in plastic bottle under refrigeration to 0.20% and from 0.27% in glass under refrigeration to 0.18%. The pH levels increased from 2.96 in plastic bottle under ambient condition to 3.76, from 2.90 in glass bottle under ambient condition to 3.74, from 2.88 in plastic bottle under refrigeration to 3.74 and from 2.96 in glass bottle under refrigeration to 3.68. The vitamin C content decreased from 4.37 mg/100g to 3.16 mg/100g in plastic bottle and from 3.53 mg/100g to 2.78 mg/100g in glass bottle. The total ash dropped from 1.37 % in plastic bottle under ambient condition to 0.45 %, from 2.44 % in glass bottle under ambient condition to 1.08 %, from 0.63 % in plastic bottle under refrigeration to 0.34 % and from 0.76 % in glass bottle under refrigeration to 0.55 %. After four weeks of storage of the drinks, mould and yeast counts and aerobic plate count (APC) of microbes, were significantly high (p≤ 0.05) in the plastic bottles under ambient condition (22oC to 28oC) but there were no moulds and yeasts in the refrigerated bottled drinks. No coliforms were present in all treatments throughout the storage period.

Source: KNUST