Journal of Food Technology

Year: 2007
Volume: 5
Issue: 2
Page No. 98 - 104

Processed Sorrel/Roselle (Hibiscus sabdariffa L.) Leather from Pectolase-Treated alyces. Effects of Xanthan Gum on Physicochemical Quality and Sensory Acceptance

Authors : Martha Jueanville and Neela Badrie

Abstract: This study investigated the effects of adding xanthan gum on the physicochemical and sensory quality of sorrel/roselle (Hibiscus sabdariffa L.) leather. Also, the influence of health benefits of sorrel on sensory acceptance of sorrel leather was determined. Calyces were hot-water processed at 90C for 60 min and treated with 0.5% pectolase at 20C for 24 h for puree. Sorrel purees with different levels of xanthan gum were dehydrated at 50C for 48 h into leather. The addition of xanthan (0.15%) resulted in more chromatic (p< 0.01), less bluish red hue (p< 0.01) lower firmness (p< 0.05) and lower Total Soluble Solids (TSS) (p< 0.05) than control (0% xanthan gum) sorrel leather. The addition of xanthan gum influenced (p< 0.05) only sensory sweetness of the product. The presentation of health benefits on sorrel calyces to panellists did not (p>0.05) influence hedonic rating of all sensory attributes. All sensory attributes except for aroma (liked slightly to moderately) were liked moderately to very much. On storage for 6 wks at 4C, products were darker, (p< 0.05) less bluish red (p< 0.05), less firm (p< 0.05) and had lower TSS (p< 0.01) and citric acid (p< 0.05). All microbial counts were < 10 CFU g 1 throughout storage.

How to cite this article:

Martha Jueanville and Neela Badrie , 2007. Processed Sorrel/Roselle (Hibiscus sabdariffa L.) Leather from Pectolase-Treated alyces. Effects of Xanthan Gum on Physicochemical Quality and Sensory Acceptance . Journal of Food Technology, 5: 98-104.

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