Abstract
The limited utilization of roselle in food products had encouraged this study to be done. This study was conducted to develop the most acceptable pickling formulation for roselle pickles. Sensory evaluation was conducted on six pickling formulations which involved different concentration of sugar (30, 40 and 50 °Brix) and acidity (0.5 and 1.0%). Sensory attributes evaluated were colour, aroma, texture, sweetness and sourness, and overall acceptability. The formulation C (50 °Brix, 0.5% acidity) was the best formulation in terms of texture and it was used for preparation of fresh pasteurized, fresh unpasteurized, stored pasteurized and stored unpasteurized pickles, and then proceeded with physico-chemical (pH, ascorbic acid, anthocyanin, energy, ash, fiber, protein, and texture) and microbiological analysis. From fresh calyces to pickles, there were significant increased (p 0.05) in energy and protein content. Microbial counts found in all samples were under safe limit. Since there are not much difference in the physico-chemical and microbiological properties of pasteurized and unpasteurized roselle pickles, for both fresh and stored, therefore pasteurization process is not a necessary step in the production of roselle pickles.
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