ABSTRACT:
A study was carried out on an assessment of ginger rhizomes as a source of refreshing drink. The rhizomes was obtained and processed into a refreshing non-alcoholic drink using a suitable method.
Physico-chemical analysis was carried out on the samples to determine the pH, titratable acidity and specific gravity. Sensory evaluation was also performed to test for the taste, colour and odour by nine numbered panelist.
Results were the analysed using the analysis of variance and ranking score to determine the acceptability and the acceptability and preference levels based on sensory parameters, taste, colour and odour.
On the basis of overall acceptability, the samples coded 444 was said to be the best while the sample coded 333 was better.
Keywords: pH, titratable acidity, specific gravity, Sensory evaluation, ginger, non-alcoholic.
REFERENCE: Oshinbanjo Micheal Ayodeji. Jan., 2008.
School: Moshood Abiola Polythenics, Ojere, Abeokuta, Ogun Stae, Nigeria.
