New development of Pasteurised Roselle (Hibiscus sabdariffa L. 'UKMR-2) pickles

摘要: The limited utilization of roselle in food products had encouraged this study to be done. This was conducted develop the most acceptable pickling formulation for pickles. Sensory evaluation on six formulations which involved different concentration sugar (30, 40 and 50 °Brix) acidity (0.5 1.0%). attributes evaluated were colour, aroma, texture, sweetness sourness, overall acceptability. C (50 °Brix, 0.5% acidity) best terms texture it used preparation fresh pasteurized, unpasteurized, stored pasteurized unpasteurized pickles, then proceeded with physico-chemical (pH, ascorbic acid, anthocyanin, energy, ash, fiber, protein, texture) microbiological analysis. From calyces there significant increased (p 0.05) energy protein content. Microbial counts found all samples under safe limit. Since are not much difference properties both stored, therefore pasteurization process is a necessary step production