Physicochemical and sensory properties of tree tomato (Cyphomandra betacea (Cav.) Sendtner) drink

The aim of the present study was to investigate on the physicochemical properties of the tree tomato drink, its sensory properties and shelf-life. Three tree tomato drink treatments were obtained with three levels of dilution (w/v) of tree tomato paste: 1:1; 1:2 and 1:3 respectively for treatments T₁, T₂ and T₃. Physicochemical properties of drink treatments determined at the day of production (day 0) included pH, titratable acidity, dry matter content, sugar content and ash content. The pH, titratable acidity and sugar content were also evaluated during 12 weeks (84 days) of storage at room temperature under unlight at 1 week’s intervals from day 0. The sensory attributes evaluated were colour, odour, taste, texture and overall acceptability. From the study, treatment T₁ had significantly (P≤0.05) the highest titratable acidity, dry matter content, sugar content and ash content while the pH of tree tomato drink increased with dilution. The pH, titratable acidity and sugar content of all the treatments remained unchanged (P>0.05) during the storage period. The colour of treatment T₃ and the taste of treatment T₁ were lowly (P≤0.05) appreciated across all the treatments. However, treatment T₂ was highly (P≤0.05) preferred in terms of odour, consistency and overall acceptability. After storage, colour, odour and taste of all the treatments were similar (P>0.05) while the consistency and overall acceptability of Treatment T₂ were more preferable (P≤0.05) than those of treatment T₁. Treatment T₂ could be recommended for manufacturing and the drink might be stored for 12 weeks and above.