Formulation and Sensory Analysis of Cocktails Based on Ginger Oleoresin (Zingiber officinale Roscoe), Pineapple Juice (Ananas comosus L. MERR) and Bissap Concentrate (Hibiscus sabdariffa)
Adama Coulibaly *
Training and Research Unit of Biological Sciences, Peleforo Gon Coulibaly University, BP 1328, Korhogo, Côte d'Ivoire.
Pierre Ezoua
Laboratory of Biotechnology, Agriculture and Development of Biological Resources, Training and Research Unit of Biosciences, Felix Houphouet-Boigny University, Abidjan, 22 BP 582 Abidjan 22, Cote d’Ivoire.
Ysidor N’guessan Konan
Training and Research Unit of Biological Sciences, Peleforo Gon Coulibaly University, BP 1328, Korhogo, Côte d'Ivoire.
Souleymane Doukoure
Laboratory of Biotechnology, Agriculture and Development of Biological Resources, Training and Research Unit of Biosciences, Felix Houphouet-Boigny University, Abidjan, 22 BP 582 Abidjan 22, Cote d’Ivoire.
Daouda Sidibe
Laboratory of Biotechnology, Agriculture and Development of Biological Resources, Training and Research Unit of Biosciences, Felix Houphouet-Boigny University, Abidjan, 22 BP 582 Abidjan 22, Cote d’Ivoire.
Godi Henri Marius Biego
Laboratory of Biotechnology, Agriculture and Development of Biological Resources, Training and Research Unit of Biosciences, Felix Houphouet-Boigny University, Abidjan, 22 BP 582 Abidjan 22, Cote d’Ivoire and Department of Public Health, Hydrology and Toxicology, Training and Research Unit of Pharmacological and Biological Sciences, Felix Houphouet-Boigny University, BP 34 Abidjan, Côte d'Ivoire.
*Author to whom correspondence should be addressed.
Abstract
Aims: The aim of this study is to formulate cocktails based on ginger oleoresin, pineapple juice and bissap concentrate in order to contribute to the development of these agricultural products and improve the income of producers.
Study Design: The biological material consists of pineapple juice, ginger oleoresin and bissap concentrate. The oleoresin and the bissap concentrate were supplied respectively by Gazignaire (France) and the Water Chemistry and Natural Substances Laboratory.
Place and Duration of Study: The cocktails were formulated and then subjected to sensory analyzes, from July to October 2018, at the Biochemistry and Food Sciences laboratory at Félix Houphouët-Boigny University.
Methodology: The cocktails were formulated through a composite central plan having as variables the proportions of the pineapple juice, the bissap concentrate and the ethanol composing the cocktail. Thus 15 cocktail formulations were developed, the sensory characteristics of which were estimated.
Results: Hedonic analysis of the formulations indicates acceptance of 12 of them by more than 50% of tasters.In addition, 5 formulations F4; F6; F12; F13 and F15 are preferred in proportions varying between 62% and 77%.The descriptive analysis of these 5 formulations indicates that only the pineapple flavor makes it possible to distinguish them and the F13 formulation is less provided with them.However, these formulations according to their flavor, aroma and texture are classified into 3 groups according to a principal component analysis.Which could offer consumers more choice.
Conclusion: Commercial production of these cocktails could improve the availability of ginger, bissap and pineapple year-round and help improve the income of producers.
Keywords: Ginger oleoresin, composite central plan, bissap concentrate, pineapple juice, sensory analysis, Côte d’Ivoire