Physicochemical and sensory properties of pineapple flavoured roselle powders

Abstract

This study was carried out to determine the physicochemical and sensory properties of blends of roselle and pineapple powders. The blends were produced by adding powder from natural pineapple to the powder of roselle calyces in the proportion of 15, 20 and 25%. The proximate composition, vitamin C, pH, total soluble solids, bulk density, reconstitution index, particle size, titratable acidity and reducing sugars were determined using standard methods. The proximate compositions of the samples were in the range of 4.94–6.57% (protein), 63.41–67.22% (carbohydrate), 2.31–2.48% (fat), 9.23–10.34% (fibre), 8.04–9.93% (ash) and 7.44–8.09% (moisture). The vitamin C contents ranged between 67.23 and 76.88 mg/100 g. The pH, total soluble solids and reducing sugar increased significantly (p < 0.05) while the titratable acidity, bulk density, reconstitution index and mass mean diameter decreased significantly (p < 0.05) with increase in addition of pineapple powder to roselle powder. Based on sensory evaluators, the sample with 25% pineapple powder was the most preferred.