NEW LEATHERS PREPARED FROM STRAWBERRY AND ROSELLE | ||||
| Journal of Biological Chemistry and Environmental Sciences | ||||
| Volume 14, Issue 1, March 2019, Page 1-24 PDF (605.59 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bces.2025.425030 | ||||
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| Abstract | ||||
| Utilization of Roselle into value-added products is still limited. This study was carried out to produce new product (leathers) from popular natural sources such as strawberry and red Roselle (Hibiscus sabdariffa) as well as mixture of them which rich in pigments. The results showed that strawberry fruit had higher TSS, reducing sugar, and crude fiber than Roselle extract which recorded 9.87%, 5.23%, 2.88% and 5.33%, 2.17%, 0.28%, respectively. Strawberry fruit had higher amount of ascorbic acid than Roselle extract which recorded 76.84 and 34.37 mg/100g, respectively. The major minerals in strawberry were Mg (340.12 mg/100g) and Ca (56.28 mg/100g) and P (32.50 mg/100g) while in Roselle were Ca (486.50 mg/100g), Mg (180.63 mg/100g) and P (29.50 mg/100g). Strawberry leather had higher total sugars and non-reducing sugar than Roselle leather and reducing sugar was increased in Roselle leather. The level of vitamin C in strawberry Roselle leathers was lower than vitamin C contained in fresh fruit and extract. Strawberry leather (100%) showed higher antioxidant activity when compared to leather prepared from Roselle alone (100%) or mixed. The results indicated that there was an increasing trend in L*(Lightness) value for color of strawberry and Roselle leathers during 90 day of storage period at ambient temperature. The 100% strawberry juice leather recorded highest and best score (9.33) and was moderately liked by the sensory panelists, whereas the 100% Roselle extract leather had the lowest (7.28). From sensory evaluation, all leathers samples were accepted by the panelists after 90 days of storage. Strawberry and ANTI-DIABETIC EFFECT OF PEARL MILLETS GRAINS2 Roselle leathers may be new product which was can be considered new product and preferred by untrained panelists. | ||||
| Keywords | ||||
| Key words: Color parameter; Leathers; Physicochemical properties; Roselle extract; Sensory evaluation; Strawberry | ||||
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