The quality of roselle (Hibiscus sabdariffa L.) juices made from roselle calyces stored at different cold temperatures

Roselle (Hibiscus sabdariffa L.) from the family of Malvaceae is normally referred to the calyces which have brilliant red color and unique flavor that makes it a valuable food product commonly used to make preserves, jams and beverages. This study was conducted to determine the physico-chemical cha...

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Main Authors:	Ibrahim, R., Mazuki, N.A.F.
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2013
Online Access:	http://journalarticle.ukm.my/7207/ http://journalarticle.ukm.my/7207/ http://journalarticle.ukm.my/7207/1/42_1_08.pdf

id	ukm-7207
recordtype	eprints
spelling	ukm-72072016-12-14T06:43:24Z http://journalarticle.ukm.my/7207/ The quality of roselle (Hibiscus sabdariffa L.) juices made from roselle calyces stored at different cold temperatures Ibrahim, R. Mazuki, N.A.F. Roselle (Hibiscus sabdariffa L.) from the family of Malvaceae is normally referred to the calyces which have brilliant red color and unique flavor that makes it a valuable food product commonly used to make preserves, jams and beverages. This study was conducted to determine the physico-chemical characteristics and sensory acceptability of rosellejuices made from roselle calyces stored at different cold storage temperatures; 5±1°C, -19±1°C, -80±2°C for 7 days and fresh roselle was used as control. The physico-chemical characteristics studied were colour, total soluble solids, titratable acidity, ascorbic acid and anthocyanins contents. The sensory evaluation was also carried out which involved the acceptability test on the attributes of colour, aroma, taste (sweetness and sourness) and overall acceptability. Roselle juicesmade from frozen roselles (-19±1°C and -80±2°C) showed significantly higher L* values followed by roselles stored at 5±1°C and fresh roselles. In addition, juice made from fresh roselle had significantly the highest a, b values and anthocyanins content followed by roselle stored at 5±1°C and -80±2°C where juice made from roselle stored at -19±1°C showed the lowest values. However, for ascorbic acid content, fresh roselle also showed the highest value followed by roselle stored at -80±2°C, -19±1°C and the lowest was roselle stored at 5±1°C. The sensory evaluation showed that, roselle juice made from fresh calyces was the most acceptable in almost all the attributes compared to chilled and frozen roselles. In conclusion, juice made from fresh roselle had almost all the preferred physico-chemical qualities and sensory acceptability as compared to the chilled and frozen roselles. Penerbit Universiti Kebangsaan Malaysia 2013-06 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/7207/1/42_1_08.pdf Ibrahim, R. and Mazuki, N.A.F. (2013) The quality of roselle (Hibiscus sabdariffa L.) juices made from roselle calyces stored at different cold temperatures. Malaysian Applied Biology, 42 (1). pp. 67-71. ISSN 0126-8643 http://mabjournal.com/
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	Roselle (Hibiscus sabdariffa L.) from the family of Malvaceae is normally referred to the calyces which have brilliant red color and unique flavor that makes it a valuable food product commonly used to make preserves, jams and beverages. This study was conducted to determine the physico-chemical characteristics and sensory acceptability of rosellejuices made from roselle calyces stored at different cold storage temperatures; 5±1°C, -19±1°C, -80±2°C for 7 days and fresh roselle was used as control. The physico-chemical characteristics studied were colour, total soluble solids, titratable acidity, ascorbic acid and anthocyanins contents. The sensory evaluation was also carried out which involved the acceptability test on the attributes of colour, aroma, taste (sweetness and sourness) and overall acceptability. Roselle juicesmade from frozen roselles (-19±1°C and -80±2°C) showed significantly higher L* values followed by roselles stored at 5±1°C and fresh roselles. In addition, juice made from fresh roselle had significantly the highest a, b values and anthocyanins content followed by roselle stored at 5±1°C and -80±2°C where juice made from roselle stored at -19±1°C showed the lowest values. However, for ascorbic acid content, fresh roselle also showed the highest value followed by roselle stored at -80±2°C, -19±1°C and the lowest was roselle stored at 5±1°C. The sensory evaluation showed that, roselle juice made from fresh calyces was the most acceptable in almost all the attributes compared to chilled and frozen roselles. In conclusion, juice made from fresh roselle had almost all the preferred physico-chemical qualities and sensory acceptability as compared to the chilled and frozen roselles.
format	Article
author	Ibrahim, R. Mazuki, N.A.F.
spellingShingle	Ibrahim, R. Mazuki, N.A.F. The quality of roselle (Hibiscus sabdariffa L.) juices made from roselle calyces stored at different cold temperatures
author_facet	Ibrahim, R. Mazuki, N.A.F.
author_sort	Ibrahim, R.
title	The quality of roselle (Hibiscus sabdariffa L.) juices made from roselle calyces stored at different cold temperatures
title_short	The quality of roselle (Hibiscus sabdariffa L.) juices made from roselle calyces stored at different cold temperatures
title_full	The quality of roselle (Hibiscus sabdariffa L.) juices made from roselle calyces stored at different cold temperatures
title_fullStr	The quality of roselle (Hibiscus sabdariffa L.) juices made from roselle calyces stored at different cold temperatures
title_full_unstemmed	The quality of roselle (Hibiscus sabdariffa L.) juices made from roselle calyces stored at different cold temperatures
title_sort	quality of roselle (hibiscus sabdariffa l.) juices made from roselle calyces stored at different cold temperatures
publisher	Penerbit Universiti Kebangsaan Malaysia
publishDate	2013
url	http://journalarticle.ukm.my/7207/ http://journalarticle.ukm.my/7207/ http://journalarticle.ukm.my/7207/1/42_1_08.pdf
first_indexed	2023-09-18T19:49:04Z
last_indexed	2023-09-18T19:49:04Z
_version_	1777406096474898432

The quality of roselle (Hibiscus sabdariffa L.) juices made from roselle calyces stored at different cold temperatures

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