Effect of different pickling methods on physicochemical characteristics and sensory acceptance of roselle (hibiscus sabdarifa L.) pickle

Abstract

This study was conducted to determine the effect of different pickling methods on pliysicochemical clianicteristics and sensory acceptance of roselle (hibiscus sahdariffa l.) pickle. The pickles were produced using two different methods with different percentages of salt. These two methods were split pickling method and combined pickling method. The percentages of salt used for split pickling method and combine pickling method were 15%, 10%+5% and 10% and 5%, 10% and 15% respectively. The physical characteristic, chemical characteristics arid sensory acceptance test were determined. The treatment of roselle with combined pickling method had proved color and anthocyanin content of roselle pickle compare to products of split pickling method.