Nicole Henry  , Neela Badrie  , 
    Utilization of Sorrel/Roselle (<I>Hibiscus sabdariffa</I> L.) Nectar in Stirred Yoghurts: Physicochemical and Sensory Quality,
    Journal of Food Technology,
    Volume 5,Issue 1,
    2007,
    Pages 55-61,
    ISSN 1684-8462,
    jftech.2007.55.61,
    (https://makhillpublications.co/view-article.php?doi=jftech.2007.55.61)
    Abstract: This first study investigated the effects of sorrel/roselle (<I>Hibiscus sabdariffa</I> L.) nectar on physicochemical and sensory quality of stirred yoghurts. Sorrel calyces were hot-water processed at 60&deg;C for 3.5 h, cooled treated with pectolase for puree and processed into nectar. To plain yoghurt, nectar of 60&deg;Brix or 67&deg;Brix was added at 27 and 33% level (v/v). Focus groups guided product development. Yoghurt with 33% of sorrel 60&deg;Brix nectar with 0.6% sorrel flavor extract was rated as liked moderately to very much in overall acceptability. This hedonic scoring of yoghurt with 33% of sorrel was not influenced by the reading of an extract on the nutritional and health benefits of sorrel by panelists. Yoghurt had ‘L’ 59.00, ‘C’ 10.56, hue&deg; 14.24, pH 3.81, 23.00&deg;Brix, 0.19% lactic acid and consistency 0.56 mm sec <SUP>1</SUP>. On storage at 4&deg;C for 4 weeks, yoghurt became less red and chromatic, more viscous and acidic and had higher microbial growth. A yoghurt serving was a good source of protein.
    Keywords: Sorrel;Hibiscus sabdariffa L.;yoghurt;nectar;physicochemical;nutritional