Influence of sweeteners and freeze-drying on the quality attributes of sorrel (zobo) drinks

Sarafa Adeyemi Akeem; Adesewa Grace Adereti; Oluwaseun Ajibola; Peter Akhere Ebabhamiegbebho; Adeoye Sheriff Oluwagbenga; Winnifred Oluwaseyi Johnson; Yusuf Kola Ahmed; Olaide Akinwunmi Akintayo

doi:10.35219/foodtechnology.2024.2.09

Sarafa Adeyemi Akeem Department of Agricultural Technology, School of Agricultural Technology and Engineering, Edo State College of Agriculture and Natural Resources, Iguoriakhi, Edo State, Nigeria; Department of Food Technology, University of Ibadan, Ibadan, Oyo State, Nigeria; Department of Home Economics and Food Science, University of Ilorin, Ilorin, Kwara State, Nigeria https://orcid.org/0000-0002-5588-7652
Adesewa Grace Adereti Department of Home Economics and Food Science, University of Ilorin, Ilorin, Kwara State, Nigeria https://orcid.org/0009-0004-1209-9383
Oluwaseun Ajibola Department of Applied Sciences, Faculty of Pure and Applied Sciences, Federal University of Allied Health Sciences, Enugu, Enugu State, Nigeria https://orcid.org/0000-0001-9228-575X
Peter Akhere Ebabhamiegbebho Department of Food Science and Nutrition, Faculty of Agriculture, University of Benin, PMB 1154, Benin City, Nigeria
Adeoye Sheriff Oluwagbenga Department of Physical and Chemical Sciences, Federal University of Health Sciences, Ila-Orangun, Osun State, Nigeria https://orcid.org/0009-0001-0718-0038
Winnifred Oluwaseyi Johnson Department of Home Economics and Food Science, University of Ilorin, Ilorin, Kwara State, Nigeria https://orcid.org/0000-0002-6192-582X
Yusuf Kola Ahmed Department of Biomedical Engineering, University of Ilorin, PMB 1515, Ilorin, Kwara State, Nigeria; Department of Occupational Therapy, Faculty of Rehabilitation Medicine, University of Alberta, Canada https://orcid.org/0000-0002-1023-0307
Olaide Akinwunmi Akintayo Department of Home Economics and Food Science, University of Ilorin, Ilorin, Kwara State, Nigeria; School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, Urrbrae, SA 5064, Australia https://orcid.org/0000-0003-4705-0163

DOI: https://doi.org/10.35219/foodtechnology.2024.2.09

Keywords: sweetener, freeze-drying, acceptability, quality attributes, instant sorrel drink powder, Hibiscus sabdariffa

Abstract

Aiming to add value to sorrel drink, effects of sweeteners (sugar and honey) and freeze-drying on the physicochemical properties, micronutrients and sensory attributes of sorrel drink were evaluated. Freeze-dried sorrel drink sweetened with honey was higher in yield (30% vs 10%) and solubility index (44.2 vs 44.19). Freeze-drying and sweetener type significantly (p ˂ 0.05) affected the moisture (9.84-86.08%), pH (3.64-4.51), total soluble solids (8.20-15.10 ˚Brix) and ash (0.56-2.19%) contents of sorrel drink. Freeze-drying led to more concentrated calcium (0.10-1.15 mg/100g), potassium (0.80-4.30 mg/100g), magnesium (0.21-1.99 mg/100g), iron (0.07-0.10 mg/100g) and sodium (10.00-17.00 mg/100g) contents, with sugar-sweetened samples recording higher mineral contents. Both freeze-drying and honey addition resulted in increased vitamin C content, while the anthocyanin content was reduced. Sweetener type showed no significant effect on sensory attributes of the fresh and reconstituted drink samples but the mean sensory scores of the reconstituted drinks were significantly lower than those of fresh drink samples. Nevertheless, all the samples were accepted by the panelists. After 4 weeks of storage, 63.47% and 61.83% vitamin C losses were recorded for sugar- and honey-sweetened drink powders, respectively. This study therefore revealed the potential application of honey and freeze-drying in the production of functional instant sorrel drink powder.

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