Sensory Evaluation of Zobo Drink Spiced with Different Spices

The sensory evaluation of ginger, garlic, black pepper/Cummins and turmeric as spice in the production of Zobo drink was carried out in the study. Zobo drink was prepared from calyxes is Hibiscus using standard method and spiced during four different natural spices which include garlic, ginger, cummin and turmeric. Sensory evaluation shows that there was no significant difference in appearance of the sample spiced with Cummins and turmeric. Though all the sample shows good sensory qualities, there was a significant difference in taste, flavor and general acceptability of sample spiced with Cummins and black pepper when compared with other samples. The sample prepared with Cummins was the most preferred. Cummin showed good potential as natural spice for zobo drink.