Effects of different texture enhancers on the quality and sensory acceptability of roselle pickles
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Date
2012
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Universiti Malaysia Terengganu
Abstract
Roselle (Hibiscus sabdari.ffa L) is a species of Hibiscus used for the production of roselle
pickles with combination of four types of food grade texture enhancers ( calcium lactate,
calcium phosphate, calcium chloride and calcium propionate). Each types of calcium used
has different characteristics towards the texture of roselle pickles. This study was
conducted to investigate the sensory acceptability, microbiological quality, nutritional
content and physicochemical characteristics of roselle pickles using four different types
of calcium. The preliminary studies were carried out at three different concentrations
(0.5%, 1.0%, and 1.5%) using four types of calcium. The best concentration for calcium
lactate and phosphate was 1.0% while for calcium chloride and calcium propionate was
0.5%. Calcium chloride showed the crunchiest texture followed by calcium phosphate,
calcium lactate and the least crunchiest was calcium propionate. For sensory acceptance,
calcium chloride had received the highest score for most of sensory attributes followed by
calcium lactate, calcium phosphate and calcium propionate. For microbiological analyses,
there was significant differences (p <0.05) of Aerobic Plate Count (APC) between
samples.
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Siti Nuraini Sulong, LP 50 FASM 1 2012