Browsing by Author "Aloha Ngah"

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    Effects of tomato (Lycopercison esculentum L.) puree substitution with roselle (hibiscus sabdariffa L.) waste in chili sauce on the physicochemical characteristics and their acceptance level
    (Universiti Malaysia Terengganu, 2012) Aloha Ngah
    This study was determined the effects of tomato (Lycopercison esculentum L.) puree substitution with Roselle (Hibiscus sabdariffa L.) waste in chili sauce on the physicochemical properties such as pH, 'Brix value, viscosity, color, proximate and ascorbic acid analysis. The pH value obtained for chili sauces were between 3.942.65, the range of'Brix value was 30.63-22.7, and the range for viscosity was 900915284 cP. The proximate analysis of Roselle waste were conducted before proceed to the production of chili sauce. The Roselle (Hibiscus sabdariffa L.) waste contained 92.31 % of moisture, 3.60% of carbohydrate, 0.38% of protein, 1.32% of fat and 2.30% of fiber. Five different formulations of chili sauce were produced with percentage of Roselle waste to tomato puree, sample A (0:100), sample B (25:75), sample C (50:50), sample D (75:25) and sample E (100:0). All chili sauce produced was determined on their physical properties. Viscosity for all samples were increased from sample A to sample E meanwhile for pH value, it was decreased for all sample due to the citric and malic acid content in Roselle waste. Color of sample E was darker due to the anthocyanin in Roselle that give brilliant red color to the chili sauces. In addition, sensory evaluation demonstrated that chili sauce from sample B received the highest score in term of color, aroma, taste, viscosity and overall acceptance. Proximate analysis of sample A (control) and sample B (accepted) formulation was also determined. The proximate analysis of both sample shown that sample B had high fat, fiber, carbohydrate, and ash content compared to the sample A. Besides, ascorbic acid analysis obtained Roselle waste had low level of vitamin C compared with vitamin C in fresh Roselle calyces due to the degradation of vitamin C when exposure to heat whereas ascorbic analysis for sample A and sample B, the vitamin C was high in sample B compared to the sample A.