TY  - JOUR
T1  - Utilization of Sorrel/Roselle (<I>Hibiscus sabdariffa</I> L.) Nectar in Stirred Yoghurts: Physicochemical and Sensory Quality
AU - , Nicole Henry AU - , Neela Badrie 
JO  - Journal of Food Technology
VL  - 5
IS  - 1
SP  - 55
EP  - 61
PY  - 2007
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2007.55.61
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2007.55.61
KW  - Sorrel
KW  -Hibiscus sabdariffa L.
KW  -yoghurt
KW  -nectar
KW  -physicochemical
KW  -nutritional
AB  - 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.
ER  -