Study of sensory evaluation, and cost evaluation of products made from roselle calyces

Abstract

This study analyses the cost price, and sensory evaluation of products made from Hibiscus sabdariffa, or Roselle calyces. Taste, aroma, color, and texture are examples of sensory characteristics that have a big impact on customer preferences and the general acceptance of Roselle products, which include jellies, jams, and soup powders. The unique aromatic profile, intense red color, and tart flavor are important sensory attributes assessed by guest panels. The purpose of this study is to develop an innovative food product from underutilized roselle calyces. For this a Jelly, Jam, and Soup premix powder was developed on a basis of orange jelly, apple jam and spinach soup premix powder as a control treatment. Addition of dry roselle calyx was at 20%, 15%, 10% and 5% in different treatments. The quality of roselle products was submitted for sensory assessment on taste, colour, appearance, flavour, texture, after taste/mouth feel and overall acceptability. The obtained results revealed that, most favourable taste was found in T2 jam (8.3±0.82), which was made with 15% roselle calyx and 70% of fruits.T1 jam (3.83±0.08) had good amount of fiber content due to 20% of dry roselle calyx along with other fruits had high fiber content. The jelly made of 90% of apple in T0 jelly (8.4±0.69) had most acceptable colour due to its light orange colour that made it show translucent appearance. Along with colour, T0 jelly also had best texture which resemble like the commercial jelly texture and got overall acceptability. The T4 soup premix powder (8.4±0.69) had the best flavour among all the treatments due to its high number of vegetables with right amount of roselle calyx which made the taste more appealing.