Quality Evaluation of Different Brands of Barley Soft Drink in Khartoum State Markets

Abstract

This study was designed to evaluate the quality of barley soft drinks produced by four factories in Khartoum state. Barley soft drinks were collected from different markets and the factories immediately after production and stored under different conditions (refrigeration, room temperature and direct sun light for sixth months). All samples were physicochemically, chomically and sensory evaluated. The results revealed that the sugar percentages (brix) of the fresh products after production ranged from 11.31 to 11.81%, and reminds table there was no without any change during storage under the different conditions. White the Co2 volume after production ranged from 3.14 to 3.95% , but during the storage periods, under refrigeration, room temperature, direct sun light and market condition ranged 1.99 - 3.61 , 1.99 - 3.56, 1.71-3.51, respectively.The titerable acidity immediately after production ranged from 0.14 to 0.19% and during the storage period under refrigeration ,room temperature, direct sun light and market condition ranged from 0.13 - 0.21,0.12-0.21,0.12-0.24 and 0.12-0.21% respectively. The pH immediately after production ranged 3.09 to 3.56 and during the storage period under refrigeration ,room temperature, direct sun light and market condition ranged from 3.01 - 3.72,3.01-3.81,2.91-3.96 and 3.01-3.81% respectively. The benzoic acid concentration immediately after production ranged from 0.01 to 0.07% and there was no any change during the storage period ( sixth months) under different conditions. Alcohol was not found in all samples stored under different conditions ,but protein content was found to range in the fresh product from 2.14 to 2.95 and during the storage period under refrigeration ,room temperature, direct sun light and market condition ranged from 2.06 - 2.61,2.21-2.51,1.71-2.25 and 2.21-2.51% respectively.The content of heavy metals Iron ,copper and zinc and lead in barley soft drinks in all factories under different condition were found to be within the range specified by the EC (1995).Also the barley soft drink products stored under the different conditions were found to be free from yeasts and molds during the different storage periods. The total bacterial counts of the product immediately after production was found to be negligible, but and under refrigeration ,room temperature, direct sun light and market condition were 5.0x102,9x102,and 9x103 c.f.u/ml respectively .The results of the sensory evaluation revealed that the general appearance was not changed for 3 months in all samples under different storage conditions, but it was less acceptable after 6 months, especially in the market samples .The colour also, was not changed in all samples that collected from under different factories and stored under refrigeration ,room temperature, and sun light, for 6 month, but in regenerl to the sample that collected from the market the colors was found deteriorated with the storage period. The taste did not change in 3 factories, but deteriorated in one factory and market samples after 3 months of storage. The potassium bromide was not found in all samples stored under different conditions.