Evaluation of chemical composition, microbial quality and sensory acceptability of beetroot-ginger flavoured functional drinks sweetened with date syrup

Arukwe Dorothy Chinomnso; Omodamiro Rachel Majekodunmi; Nwanagba Nkeiruka Lilian; Ijioma Chigozie Nelson

doi:10.18502/jfsh.v11i1.20608

Arukwe Dorothy Chinomnso Department of Food Science and Technology, College of Applied Food Sciences and Tourism, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria
Omodamiro Rachel Majekodunmi National Root Crops Research Institute, Umudike, Nigeria, Kampala International University, Uganda
Nwanagba Nkeiruka Lilian Department of Food Science and Technology, College of Applied Food Sciences and Tourism, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.
Ijioma Chigozie Nelson Department of Food Science and Technology, College of Applied Food Sciences and Tourism, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.

DOI: https://doi.org/10.18502/jfsh.v11i1.20608

Keywords: Microbiological quality; Phytochemical; Functional drink; Beetroot; Ginger; Date syrup

Abstract

This study evaluated the phytochemical, vitamin, microbial quality and sensory acceptability offunctional drinks produced from blends of beetroot and ginger sweetened with date fruit syrup. Sixblends were proportioned from juices of beetroot and ginger sweetened with date syrup and labeledas samples ICN (100:0), CHO (95:5), NGO (90:10), OJO (85:15), DMJ (80:20) and OJK (70:25)where sample ICN served as the control. The phytochemical, vitamin and microbial quality of thefunctional drinks were determined using standard analytical methods, while the sensorial evaluationwas done by the 9-point hedonic scale. The results depicted that noticeable disparities (p<0.05)existed in the phytochemical and vitamin content of the functional drinks. The phytochemicalcontent ranged from 0.1-0.38 mg/100 mL and 0.21 – 0.43 mg/100 mL for flavonoid and phenolrespectively. The vitamin content results showed that vitamin A decreased, while vitamins B9 andC increased with a rise in the proportion of ginger in the mixtures. The microbial results showed thatthe bacterial and fungal loads decreased significantly (p<0.05) with the rise in the inclusion of gingerinto beetroot. However, the bacterial and fungal loads of the functional drinks increased as the daysof storage increased to 28 days. No coliform was detected in the drinks up to the 28th day of storage.The sensory results showed that sample NGO (90:10; beetroot: ginger) had the highest scores forappearance, aroma, taste, mouth feel and general acceptability. This study has shown thatmicrobiologically safe functional drinks can be produced from blends of beetroot and gingersweetened with date syrup.