Formulation and quality assessment of a shandy drink based on local beer tchakpalo and orange juice in Benin

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AuteurKONFO, CHRISTIAN TETEDE RODRIGUE
AuteurKOUDORO, YAYA ALAIN
AuteurDEDEHOU, EMMANUELLE S C A
AuteurDJOGBE, ALDINE ELOISE BIDOSSESSI
AuteurTCHEKESSI, COMLAN KINTOMAGNIMESSE CELESTIN
AuteurDJOGBE, A ANAYCE
AuteurAGBANGNAN DOSSA, COKOU PASCAL
AuteurAVLESSI, FELICIEN
AuteurDAHOUENON AHOUSSI, EDWIGE
AuteurSOHOUNHLOUE, KOKO CODJO DOMINIQUE
Date d'ajout2026-06-02T16:06:57Z
Date de disponibilite2026-06-02T16:06:57Z
Date de publication2022
ResumeThis work aims to enhance the agro-resources of Benin, in order to reduce post-harvest losses. It consisted of developing a new product, a shandy based on local tchakpalo beer and orange juice. The drink was obtained using a mixing plan of tchakpalo and orange juice. The microbiological, sensory and physico-chemical analyzes were carried out by standard methods. The results proved that all the formulated drinks were of satisfactory microbiological quality. The most popular shandy formula (75% orange juice and 25% lightly fermented tchakpalo) had a yellowish color, a slightly sweet and slightly sour taste and a pleasant aroma. Furthermore, it had a specific gravity of 1.03 ± 0.00; a pH of 5.35 ± 0.07; a titratable acidity of 6.55 ± 0.21 mg/g, a dry matter content of 9.15 ± 0.01%, an ash content of 1.93 ± 0.02%, a Brix degree of 9.75 ± 0.07; a content of tannin, total flavonoids and total phenol, respectively of 37.53 ± 0.04 mgLeuE/mL; 51.31 ± 0.03 mg QE/mL and 18.86 ± 0.02 mg GAE/mL. It then becomes essential to move on to the pilot phase for the promotion of this new product.
DOI10.35248/0970-1907.22.38.314-320
Autre identifiantBECDB-13797
URIhttps://dspace.uac.bj/handle/123456789/11795
Languefr
Fait partie deAGBIR
Sujettchakpalo
Sujetanalysis
Sujetvalorization
SujetAgro-resources
TitreFormulation and quality assessment of a shandy drink based on local beer tchakpalo and orange juice in Benin
TypeArticle

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