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

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.

Physicochemical properties of spray-dried cantaloupe powder and rheological behaviour of cake icing

“…The moisture content of spray-dried cantaloupe powder significantly decreased with the addition of AG. This might be due to the increase in the concentration of AG which increased the total feed solids, thus reducing the total moisture (Tuan Azlan et al, 2020). A similar finding was reported by Bhusari et al (2014) and Caliskan and Dirim (2016) who worked with tamarind pulp powder and spray-dried sumac extract powder, respectively.…”

The Analysis of Antioxidant Capacities and Sensory in Sea Grapes (Caulerpa racemosa) Powdered Drink as a Therapeutic Obesity

“…The effect of gum Arabic concentration provides excellent protection on the antioxidant content of the sea grapes powder drink. It was also reported that research on rosella juice showed that increasing concentrations of gum Arabic could maintain antioxidant properties 34 . This finding aligns with Agatha et al ( 2021), who stated an increase in DPPH antioxidant activity and phenolic content by using a 10% Arabic gum concentration in a red dragon fruit kombucha powder drink product.…”

Effectiveness of Gum Arabic in Diabetes and its Complications: A Narrative Review

“…Therefore, fermentation of GA by the intestinal bacteria reflects its prebiotic characteristic of GA and its capability of increasing the Bifido bacteria. Supplementation of the consumer with 10 gm of GA on daily basis can have prebiotic potential as reported by [4].…”