Effect of storage temperature on the quality parameters of soft and non-alcoholic malt drinks sold locally in Nigeria

Abstract

To study the effect of storage temperature on the quality requirements of soft and non-alcoholic malt drinks sold in a local market in Calabar, Nigeria, the effect of temperature changes on quality parameters was determined at a temperature range of 30-50°C. The mean values were compared with the Nigerian Industrial Standards 217:2008 & 290:2013, National Science Education Standards 2005, and FAO/INFOODS Databases in Nigeria 2018, respectively. For the soft drink, they revealed that as the temperature increased from 30 to 50°C, bitterness increased from 1.27 to 1.33 EBU, pH decreased from 2.99 to 2.78, total acidity increased from 0.014 to 0.030 g/L, original gravity decreased from 1,041 to 1,032 °Saccharin, ascorbic acid content decreased from 116.52 to 6.74 mg/L and sugar content decreased from 10.9 to 9.9 mg/L, respectively. For the malt drink, the results revealed that bitterness increased from 6.6 to 9.7 EBU, pH decreased from 5.0 to 4.52, total acidity increased from 0.006 to 0.025 g/L, original gravity decreased from 1,055 to 1,045 °Saccharin, ascorbic acid decreased from 441.13 to 87.30 mg/L, sugar content decreased from 14.0 to 13.4 mg/L, respectively. Alcoholic content was not detected in both drinks. The results showed that increase in storage temperature affects the quality parameters and nutritional values of these drinks linearly with time.