ABSTRACT

 Cocoa pulp exudates were considered as an alternative raw material for the production carbonated soft drink. The shelf life of the drink is limited by microbial alteration ath chemical reaction. The aim of this work is to test the action of commonly use preservatives and carbonation on the soft drink quality. Cocoa soft drink was preparec using cocoa pulp juice, sugar, water, CO2 and chemical preservatives. The Cocoa juice was filtered and pasteurized at 95°C for 5mins and assessed organoleptically for flavour, colour, taste, tartness and overall acceptability. Physico chemical parameters were measured on each experimental product. The pH of the fresh cocoa juice (sample I) was 5.13 and that of the processed cocoa drink ranged from 3.89 to 4.59 and Titratable acidity ranged from 0.41 to 1.06g/L. The Brix of the fresh Cocoa juice (sample I) was 12.87°Brix and that of the processed samples ranged from 12.37 to 12.45°Brix. The specific gravity ranged froml.048 to 1.050 and density ranged from 1.046 to l.049g/ml. CO2volume of the carbonated samples A (Citric Acid, sodium benzoate and CU2), B (Citric acid, potassium Sorbate and CU2), C (Citric Acid, Sodium Benzoate, Potassium sorbate and CU2), and H (CU2) are 2.13, 2.15, 2.05 and 2.4 respectively. The pH of the samples decreased after two weeks of storage to 3.58 to 4.49 with increase in titratable acidity to 0.47 to 2.00g/L during the storage period. Sensory evaluation revealed that there was no significant difference at (p