Effect of gum arabic (Acacia senegal) addition on physicochemical properties and sensory acceptability of roselle juice

• Published in: Food Research
• Main Author: Tuan Azlan T.N.N.; Hamzah Y.; Mohd Abd Majid H.A.
• Format: Article
• Language: English
• Published: Rynnye Lyan Resources 2020
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85078404364&doi=10.26656%2ffr.2017.4%282%29.293&partnerID=40&md5=32ad5c5d38a334d66fc61c9a50ef5338

Roselle has a brilliant red colour, high in vitamins and has a unique flavour that makes it suitable for juice production. Meanwhile, Gum Arabic (GA) is the edible dried exudate attained from stem and branch of Acacia senegal that contains high dietary fibre which can serve as prebiotic. Therefore, the application of GA into roselle juice might promote health benefits to consumers. GA is categorised as hydrocolloid and its application might affect important properties and acceptability towards the product. Hence, this study was conducted to investigate the effect of different concentrations of Gum Arabic (GA, Acacia senegal) addition (0%, 2%, 4% and 6%) on physicochemical properties and sensory acceptability of roselle juice. Increasing the GA concentration resulted in increased pH, total soluble solids, viscosity and turbidity values of roselle juice (p<0.05). However, the addition of GA had reduced the total anthocyanin content in roselle juice. For colour analysis, the addition of GA significantly (p<0.05) reduced the redness (a*) and yellowness (b*) properties. There was no significant difference in all attributes for sensory evaluation except for colour attribute. In conclusion, the addition of GA up to 6% into roselle juice caused an increase in pH, total soluble solids, viscosity and turbidity, but no effect to the sensory attributes. © 2019 The Authors. Published by Rynnye Lyan Resources.