Development of shelf stable Bissap beverage

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Juice from the Bissap plant has been known to be very nutritive due to its high content of anthocyanin, vitamin C and other chemicals. Although Bissap drink is widely popular in some countries, it is not as much known in Canada. However, the increasing consumer interest on healthy and nutritive foods has created a unique opportunity for production and marketing of Bissap drink in Canada. The partnering industry, Taste of Africa intends to examine techniques for production of shelf stable and high quality Bissap drink. The objective of the proposed study as to profile the nutritional composition of the drink that has been extracted using different techniques namely conventional and ultrasounic techniques. Shelf-stability of the drink at different display conditions are also to be studied. The industry partner hopes to collaborate with the research team such as to become a leading manufacturer, marketer and promoter of the beverage across Canada. The methodological approach adopted for the study will provide a decision-based standard operating procedure that can be used by the partner. Experimental protocols include extraction studies at various temperatures varying from 15 to 70°C using the conventional temperature - time combinations as well as a more novel method involving the use of ultrasound assisted extraction techniques. Standard methods of shelf stability studies will be conducted. Samples will be stored for a period of 3 months during which quality attributes will be monitored. The study is highly relevant considering the increasing demand for healthy drinks in Canada. Introduction of the highly nutritive Bissap drink into the Canadian market would be of great interest to health conscious Canadians. The application of ultrasonic extraction will provide a knowledge platform that can be adopted by other sectors of the food industry.