Kholaf, G. (2024). The Colour Stability and Physico-Chemical Properties of Tomato Paste Enriched with Rosella (Hibiscus sabdariffa L.). Journal of Food and Dairy Sciences, 15(11), 159-166.
Ghada Kholaf. "The Colour Stability and Physico-Chemical Properties of Tomato Paste Enriched with Rosella (Hibiscus sabdariffa L.)". Journal of Food and Dairy Sciences, 15, 11, 2024, 159-166.
Kholaf, G. (2024). 'The Colour Stability and Physico-Chemical Properties of Tomato Paste Enriched with Rosella (Hibiscus sabdariffa L.)', Journal of Food and Dairy Sciences, 15(11), pp. 159-166.
Kholaf, G. The Colour Stability and Physico-Chemical Properties of Tomato Paste Enriched with Rosella (Hibiscus sabdariffa L.). Journal of Food and Dairy Sciences, 2024; 15(11): 159-166.
The Colour Stability and Physico-Chemical Properties of Tomato Paste Enriched with Rosella (Hibiscus sabdariffa L.)
Food and Dairy Science &Technology Dept., Fac. of Agric. Damanhour Univ.
Abstract
Dried Roselle calyces (Hibiscus sabdariffa L.) are very common commercial that could be used in the food industries, where it is abundant in anthocyanins and other bioactive compounds. The purpose of this study is to examine the impacts of adding Rosella (Hibiscus sabdariffa L.) Karkadah powder to tomato paste at concentrations of 0.3, 0.6, 0.9, 1.2, and 1.5g per 1kg of fresh tomatoes on color stability, physicochemical properties, and sensory qualities during a 60-day storage period at ambient temperature. The findings showed that adding Karkadah powder to the tomato paste samples raised their ash, dietary fiber, and carbohydrate content. The colour attributes of tomato paste revealed that the redness value (a*) increased while the brightness (L*) and yellowness (b*) decreased. Throughout storage, the total colour difference values (ΔE) remained the most stable, and the a*/b* ratios were at an acceptable level. Samples that included Karkadah had a lower pH than the control and were more acidity and contained more ascorbic acid. Total soluble solids (TSS) were nearly identical to the control at zero time. During storage, TSS and acidity increased while, pH and ascorbic acid was dropped. Out of all the tested tomato paste sample, the paste containing 0.9 and 1.2 g Karkadah powder showed the highest overall acceptability scores among all tested tomato paste samples at zero time and during storage. The results showed that tomato paste can be produced by adding 0.9 and 1.2g Karkadah powder/kg fresh tomato fruits to improve the colour without affecting the sensory properties.
View on SCiNiTO
Top