@article{MAKHILLJFT2007528104,
    title = {Processed Sorrel/Roselle (<I>Hibiscus sabdariffa</I> L.) Leather from Pectolase-Treated alyces. Effects of Xanthan Gum on Physicochemical Quality and Sensory Acceptance},
    journal = {Journal of Food Technology},
    volume = {5},
    number = {2},
    pages = {98-104},
    year = {2007},
    issn = {1684-8462},
    doi = {jftech.2007.98.104},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2007.98.104},
    author = {Martha Jueanville and},
    keywords = {Sorrel/roselle,Hibiscus sabdariffa L.,calyces,leather,xanthan gum,pectolase,storage,physicochemical,sensory acceptance},
    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.}
    }