Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
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Processed Sorrel/Roselle (Hibiscus sabdariffa L.) Leather from Pectolase-Treated alyces. Effects of Xanthan Gum on Physicochemical Quality and Sensory Acceptance
Martha Jueanville and Neela Badrie
Page: 98-104 | Received 21 Sep 2022, Published online: 21 Sep 2022
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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 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 1 throughout storage.
How to cite this article:
Martha Jueanville and Neela Badrie . Processed Sorrel/Roselle (Hibiscus sabdariffa L.) Leather from Pectolase-Treated alyces. Effects of Xanthan Gum on Physicochemical Quality and Sensory Acceptance.
DOI: https://doi.org/10.36478/jftech.2007.98.104
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2007.98.104