Articles

Sensory Evaluation and Acceptability of Hand Sanitizer produced from Local Raw Materials –Garlic (Allium Sativum), Aloe Vera (Aloe Barbadensis Miller) and Ethyl Alcohol

Ezeoguine, J .A
Home Economics Department Federal College of Education (Technical) Akoka, Lagos State
Ezema, P.N.
Home Science Department, Michael Okpara University of Agriculture, Umudike, Abia State
Nnubia, U.E
Home Science Department, Michael Okpara University of Agriculture, Umudike, Abia State
Published: August 31, 2024 Issue: Vol. 26 No. 1 (2019)

Abstract

This study focused on sensory evaluation and general acceptability of
hand sanitizer (verabeny) produced from local raw materials – garlic and
aloe vera with 30% ethyl alcohol. Verabeny hand sanitizer was produced
and compared with two other types of commercial alcohol – based (60% -
70%) hand sanitizer’s purchase from local market. Sensory attributes
studies included: colour, texture, and odour. General acceptability was also
compared. A 5-point hedonic rating scale was used for data collection. The
panel of judges was drawn from a group of Home Economics students.
Data were analyzed using means. The result indicated that verabeny
compared well with the two commercial hand sanitizer samples in all
sensory attributes except odour.

Keywords: Hand Sanitizer Garlic Aloe Vera Ethyl Alcohol Sensory Evaluation