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

T.N.N Tuan Azlan,Yusnita Hamzah,H.A Mohd Abd Majid

doi:10.26656/fr.2017.4(2).293

Abstract

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.

Highlights

The awareness of a healthy lifestyle and dietary intake has attracted the attention of consumers towards functional food products
Roselle juice with 0%, 2%, 4% and 6% of Gum Arabic (GA) were analysed for titratable acidity by titration method
The result of the current study revealed that the physicochemical properties of roselle juice were affected by the addition of GA except for titratable acidity

Summary

Introduction

The awareness of a healthy lifestyle and dietary intake has attracted the attention of consumers towards functional food products. The functional food market had increased due to the foods itself that provide a convenient way to maintain optimum health by offering health benefits which can help to prevent particular diseases (Lau et al, 2013). The product that was targeting on gut health like probiotics and prebiotics has gained more attention. Prebiotic is the substance that indigestible in the small intestine, moves to the colon and used by gut bacteria, providing a health benefit that can maintain health (Gibson et al, 2017). The intake of prebiotic can be a dietary strategy to alter the concentration of gastrointestinal microbiota such as Bifidobacteria that can promote health benefits, which may prevent disease. It was reported that prebiotic is capable of preventing cancer and constipation, remove cholesterol, reduce cardiovascular disease risk and act as an immunopotentiator (Patel and Goyal, 2012; Al-Sheraji et al, 2013)

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