Physico-chemical properties and sensory acceptance of mixed drinks of red cabbage (Brassica oleracea L.) and roselle (Hibiscus sabdariffa L.) extracts

Nur Farah Hani M., . and Zaiton H., . and Faridah H., . and Norlelawati A., . Physico-chemical properties and sensory acceptance of mixed drinks of red cabbage (Brassica oleracea L.) and roselle (Hibiscus sabdariffa L.) extracts. pp. 671-677. ISSN 0116-6514

The present work aimed to determine the best formulation of mixed drink made from red cabbage and roselle extracts. Six mixed drink formulations were prepared based on different ratios of red cabbage to roselle extracts: F1 (30:20); F2 (35:15) F3 (40:10); F4 (20:30); F5 (15:35) and F6 (25:25). Samples were prepared by pasteurising the mixed drinks with the pre-determined amount of ingredients at 90C for 5 sec. The pH of roselle extract (2.06 0.02) was found to be more acidic as compared to red cabbage extract (6.38 0.03). This contributed to the low pH in mixed drink formulations (2.68-3.48). Total titratable acidity (TTA) (0.44-0.89 malic acid w/v) and total anthocyanin content (247.99-339.77 mg cyanidin-3-glucoside/L) were shown to increase significantly with increasing roselle extract concentration. Similarly total soluble solids (TSS) (12.23-12.83brix) was found to increase significantly with higher ratio of red cabbage extract due to high TSS content (7.67 0.08brix) in the extract as compared to roselle extract (4.63 0.09brix). There were significant differences among all the samples in L a and b values. Mixed drink formulations that contained higher concentration of red cabbage extract were lighter and redder in colour. Significant differences were observed in sweetness sourness taste and overall acceptability of drinks with F3 yielding the highest mean scores for all attributes. Mean score of sensory attributes of the mixed drinks were related to physicochemical properties. Mean scores of all sensory attributes had negative correlation with TTA. Sweetness mean score was positively correlated to the L value sourness mean score was positively correlated with pH L and a values but negatively correlated with b value and colour mean score had positive correlation with a value. Therefore it can be concluded that panellists preferred less sour drinks which were lighter and redder in colour.-carotene onto the PKSAC in a model system but yielded the highest desorption efficiency.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(02)%202019/(33).p...

Abstract

The present work aimed to determine the best formulation of mixed drink made from red cabbage and roselle extracts. Six mixed drink formulations were prepared based on different ratios of red cabbage to roselle extracts: F1 (30:20); F2 (35:15) F3 (40:10); F4 (20:30); F5 (15:35) and F6 (25:25). Samples were prepared by pasteurising the mixed drinks with the pre-determined amount of ingredients at 90C for 5 sec. The pH of roselle extract (2.06 0.02) was found to be more acidic as compared to red cabbage extract (6.38 0.03). This contributed to the low pH in mixed drink formulations (2.68-3.48). Total titratable acidity (TTA) (0.44-0.89 malic acid w/v) and total anthocyanin content (247.99-339.77 mg cyanidin-3-glucoside/L) were shown to increase significantly with increasing roselle extract concentration. Similarly total soluble solids (TSS) (12.23-12.83brix) was found to increase significantly with higher ratio of red cabbage extract due to high TSS content (7.67 0.08brix) in the extract as compared to roselle extract (4.63 0.09brix). There were significant differences among all the samples in L a and b values. Mixed drink formulations that contained higher concentration of red cabbage extract were lighter and redder in colour. Significant differences were observed in sweetness sourness taste and overall acceptability of drinks with F3 yielding the highest mean scores for all attributes. Mean score of sensory attributes of the mixed drinks were related to physicochemical properties. Mean scores of all sensory attributes had negative correlation with TTA. Sweetness mean score was positively correlated to the L value sourness mean score was positively correlated with pH L and a values but negatively correlated with b value and colour mean score had positive correlation with a value. Therefore it can be concluded that panellists preferred less sour drinks which were lighter and redder in colour.-carotene onto the PKSAC in a model system but yielded the highest desorption efficiency.

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Item Type:	Article
AGROVOC Term:	Drinks
AGROVOC Term:	Food production
AGROVOC Term:	Food processing
AGROVOC Term:	Formulations
AGROVOC Term:	Plant extracts
AGROVOC Term:	Cabbages
AGROVOC Term:	Brassica
AGROVOC Term:	Brassica oleracea
AGROVOC Term:	Roselle
AGROVOC Term:	Hibiscus
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8092

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