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| Figure 1: Process Flow Diagram for the Production of IZD Using Infusion/Dehydration Method |
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| Figure 1: Process Flow Diagram for the Production of IZD Using Infusion/Dehydration Method |
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| Figure 2: 100 g Net Weight IZD |
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| Figure 3: 25 g Net Weight IZD |
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| Figure 4: Zobo powder, Zobo tea and Pulverized sugar |
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| Figure 5: Graphical Representation for Proximate Composition of IZD |
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| Figure 6: Graphical Representation for Nutritional Quality of IZD |
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| Figure 7: Graphical Representation for Microbiological Quality of IZD |
Ingredient |
Quantity (g) |
Pulverized sorrel calyx powder |
100 |
Pulverized sugar |
900 |
| Table 1: Formulation of Ingredients for Production of IZD | |
| Sensory attributes | Calculated Values | Tabulated Value | Conclusion |
| Color | -3.21 | 2.262 | -3.21<2.262 |
| Flavor | 0.00 | 2.262 | 0 <2.262 |
| Taste (mouth feel) | -1.08 | 2.262 | -1.08<2.262 |
| Over all acceptability | 0.51 | 2.262 | 0.51<2.262 |
| Table 2: t-Test Result of the Sensory Evaluation | |||