Effect of roselle extracts on the selected quality characteristics of ice cream

Abstract

In this study, different concentrations of aqueous extracts (5%, 10%, 15%, and 20% w/v) from roselle (Hibiscus sabdariffa) calyces were incorporated in formulations of soft-serve ice cream as functional additives. The roselleflavored ice cream was evaluated for physico-chemical properties (color, viscosity, pH, total solids, total titratable acidity, meltdown rate, overrun) and descriptive sensory properties. High concentration of roselle extracts had an effect on the colour of ice cream as shown by an increase (0-1.50) in redness (+a*-values) whilst the lightness (L*-values) of the ice cream decreased (80.30-64.20). As the concentration of roselle extracts increased in the formulation, the meltdown rate of the ice cream also increased from 0.74 to 2.33 g/min whilst a gradual decrease in viscosity (238.3 to 242.3 cP) was observed compared to the control (246 cP). The overrun progressively increased (14.01-33.49%) as the concentration of roselle extracts increased. The pH and total soluble solids significantly decreased (6.8-6.3 and 35.5-25.6°Brix, respectively) at higher concentrations of roselle extracts whilst total titratable acidity increased (0.16-1.5 g of malic acid per 100 g). The results of this study suggest that the ice cream sample with 5% roselle extract has a potential as a functional ice cream since it exhibited high overrun, low meltdown, desirable viscosity, high total solids and light color intensity. This ice cream was described by sensory panel as cream white, sweet and milky with vanilla flavor. The ice cream could be acceptable as consumers are familiar with its descriptive sensory properties. ARTICLE HISTORY

Nutritional and Sensory Evaluation of Novel Ice Cream Products Formulated From Kunu-Zaki Fortified with Fruit Pulp

“…The percentage total titrable acidity (TTA) for the formulated ice cream samples followed the expected trend of the higher the pH the lower the total acidity as seen in samples B, C, D and vice versa as reported by others [40]. Generally, the results of analysis of physicochemical properties, particularly pH and total solids are in consonance with other previous reports, and more recently with those obtained in a study that analysed characteristics of roselle plant extract-fortified ice creams [41].…”

Technological Applications of Natural Colorants in Food Systems: A Review

“…Singo and Beswa [ 120 ] reported the impact of aqueous Roselle ( Hibiscus sabdariffa ) extracts (5%, 10%, 15%, and 20% v/v ) on selected quality characteristics of ice cream. The extracts exhibited a direct relationship between the dose increase and L*, b*, and whiteness index, while a* progressively augmented up to 1.50 for the highest Roselle concentration.…”

Grain Quality, Provitamin A Carotenoid Profiles, and Sensory Quality of Provitamin A-Biofortified Maize Stiff Porridges

“…The colours of three replicate grain samples of each of the biofortified varieties, in addition to the representative white grain sample, were measured and expressed using CIELAB parameters ( L* , a *, b *). L * (100 = white; 0 = black) is an indication of lightness; a * measures chromaticity, with positive values indicating redness and negative values indicating greenness; and b * measures chromaticity, with positive values indicating yellowness and negative values indicating blueness [ 15 ].…”