Abstract:
In recent trends, consumers seek beverages or drinks that help improve on their health status due
to the increasing rate of diseases and sicknesses hence most non-alcoholic drinks on the market
have an additional value of health benefits. The main objective of this project was to develop a
consumer acceptability of „prekese‟ syrup as non-alcoholic beverage. Consumer acceptability of
prekese syrup, and the shelf life of the drink were studied. Prekese drink production includes
several stages: the prekeses are selected, washed, pulps are cut from the fruits, water and leave
are added to boil for 30 minutes to soften the pulp, the pulps are removed from the stock and
blended, juice is extracted from the blended pulps, juice is added to the stock, stock is boiled
again until it becomes sticky, leave to cool and packaged. It was found that sample PT3 of 50g
prekese syrup, 100ml of water, 20g of sugar and 100ml of milk was the most appealing sample
for all the sensory attributes, i.e., colour, aroma, taste, and overall acceptance during storage. The
keeping quality of Prekese Syrup at an ambient temperature of 26°C and a refrigeration of 5°C
for seven (7) days performed better. The rate of vitamin C degradation was also slower in the
refrigerator than that under ambient temperature. The microbial analysis revealed that the total
coliforms, Staphylococcus aureus, yeast/mould and total plate count indicated that there were
few Staphylococci aureus and yeast/mould (<10), no total coliforms, with a total plate count of
one (1) in both varieties of drink under the two storage conditions for the seven (7) day storage
period). The study concludes that Prekese Syrup beverage is preferred and acceptable by
consumers. Further research is needed to consider preparing Prekese Syrup by taking children
into account. Studies on shelf-life beyond the seven days should and on packaging effect on
storability should be carried out to determine the type of packaging that can best prevent
interaction between the environment and the product.
Description:
A DISSERTATION SUBMITTED TO THE DEPARTMENT OF HOSPITALITY AND
TOURISM EDUCATION, FACULTY OF VOCATIONAL EDUCATION, UNIVERSITY
OF EDUCATION WINNEBA - KUMASI, IN PARTIAL FULFILMENT OF THE
REQUIREMENTS FOR AWARD OF THE MASTER OF TECHNOLOGY IN
CATERING AND HOSPITALITY DEGREE.
MARCH, 2022