Martha Jueanville  , Neela Badrie  , 
    Processed Sorrel/Roselle (<I>Hibiscus sabdariffa</I> L.) Leather from Pectolase-Treated alyces. Effects of Xanthan Gum on Physicochemical Quality and Sensory Acceptance,
    Journal of Food Technology,
    Volume 5,Issue 2,
    2007,
    Pages 98-104,
    ISSN 1684-8462,
    jftech.2007.98.104,
    (https://makhillpublications.co/view-article.php?doi=jftech.2007.98.104)
    Abstract: This study investigated the effects of adding xanthan gum on the physicochemical and sensory quality of sorrel/roselle (<I>Hibiscus sabdariffa</I> L.) leather. Also, the influence of health benefits of sorrel on sensory acceptance of sorrel leather was determined. Calyces were hot-water processed at 90°C for 60 min and treated with 0.5% pectolase at 20°C for 24 h for puree. Sorrel purees with different levels of xanthan gum were dehydrated at 50°C 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 4°C, 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 <SUP>1</SUP> throughout storage.
    Keywords: Sorrel/roselle;Hibiscus sabdariffa L.;calyces;leather;xanthan gum;pectolase;storage;physicochemical;sensory acceptance