Abstract:
The inhibition of enzymatic browning catalyzed by polyphenol oxidase (PPO) is still
an important challenge in food processing as shown in the case of green roselle, where
its utilization as raw materials of food products is hindered by its susceptibility to
enzymatic browning. The aim of this work was to evaluate the effect of anti-browning
treatments on physicochemical characteristics and ·sensory acceptance of green roselle
pickle (Hibiscus sabdariffa L. var. UKMR-3). Two types of physical (hot water
blanching and steam blanching) and three types of chemical treatments (0.15M citric
acid, 0.15M ascorbic acid and 0.15M calcium chloride) were applied as anti-browning
treatments. Different anti-browning treatments significantly affected (p<0.05) the
physicochemical characteristics (total soluble solids, yellowness, pH, titratable acidity,
firmness and proximate compositions) and sensory properties (color, texture and
overall acceptance) of green roselle pickle. Green roselle pickle treated with 0.15M
calcium chloride is the suggested treatment since it had the highest firmness and high
greenness. It also had the second highest score of overall acceptance and second
highest vitamin C content after IO days of pickling. These results showed that with
proper anti-browning treatment, green roselle has potentials to be produced into food
products such as pickle.
