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Quality characteristics of Arab and Terengganu roselles

Subjectively Arab and Terengganu roselle (Hibiscus sadbariffa L.) are different in terms of size, colour and taste. However, no objective measurement was reported. Therefore, objective measurement was carried out to determine the quality characteristics of Arab and Terengganu roselles. The colour o...

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Main Authors: Ding, Phebe, Wahab, Zakaria
Format: Conference or Workshop Item
Language:English
Published: 2007
Online Access:http://psasir.upm.edu.my/id/eprint/863/1/PFP12.PDF
http://psasir.upm.edu.my/id/eprint/863/
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spelling my.upm.eprints.8632015-01-06T02:38:06Z http://psasir.upm.edu.my/id/eprint/863/ Quality characteristics of Arab and Terengganu roselles Ding, Phebe Wahab, Zakaria Subjectively Arab and Terengganu roselle (Hibiscus sadbariffa L.) are different in terms of size, colour and taste. However, no objective measurement was reported. Therefore, objective measurement was carried out to determine the quality characteristics of Arab and Terengganu roselles. The colour of calyx and epicalyx, soluble solids concentration (SSC), titratable acidity (TA), pH, vitamin C contents and ratio of SSC/TA were determined. There was no significant differences in calyx L* values and malic acid percentage of Arab and Terengganu roselle. The calyx of Arab roselle showed significantly lower C* and h° values as compared to Terengganu roselle. The L*, C* and h° values of Arab roselle epicalyx was significantly lower than Terengganu. This result indicated that the epicalyx colour of Arab roselle is darker, less chroma and reddish-purple as compared to Terengganu. The SSC and SSc to TA ratio of Arab roselle were significantly higher than Terengganu roselle indicating Arab roselle was sweeter and more palatable than Terengganu. The pH value for Arab and Terengganu roselle was 2.62 and 2.68, respectively, where the pH value of Arab was significantly lower than Terengganu. The vitamin C content of Arab roselle was significantly higher then Terengganu. In conclusion, the subjective perception of Arab roselle as having sweeter taste, less sour and dark red as compared to Terengganu was not totally correct. The high SSC in Arab roselle renders the sour taste of roselle which actually has significantly lower pH value than Terengganu. 2007 Conference or Workshop Item NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/863/1/PFP12.PDF Ding, Phebe and Wahab, Zakaria (2007) Quality characteristics of Arab and Terengganu roselles. In: Conference: Enhancement of Postharvest Quality for Acompetitive Malaysian Horticulture Sector 2007, 13-15 Mar. 2007, The Puteri Pacific Hotel, Johor Bahru. .
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Subjectively Arab and Terengganu roselle (Hibiscus sadbariffa L.) are different in terms of size, colour and taste. However, no objective measurement was reported. Therefore, objective measurement was carried out to determine the quality characteristics of Arab and Terengganu roselles. The colour of calyx and epicalyx, soluble solids concentration (SSC), titratable acidity (TA), pH, vitamin C contents and ratio of SSC/TA were determined. There was no significant differences in calyx L* values and malic acid percentage of Arab and Terengganu roselle. The calyx of Arab roselle showed significantly lower C* and h° values as compared to Terengganu roselle. The L*, C* and h° values of Arab roselle epicalyx was significantly lower than Terengganu. This result indicated that the epicalyx colour of Arab roselle is darker, less chroma and reddish-purple as compared to Terengganu. The SSC and SSc to TA ratio of Arab roselle were significantly higher than Terengganu roselle indicating Arab roselle was sweeter and more palatable than Terengganu. The pH value for Arab and Terengganu roselle was 2.62 and 2.68, respectively, where the pH value of Arab was significantly lower than Terengganu. The vitamin C content of Arab roselle was significantly higher then Terengganu. In conclusion, the subjective perception of Arab roselle as having sweeter taste, less sour and dark red as compared to Terengganu was not totally correct. The high SSC in Arab roselle renders the sour taste of roselle which actually has significantly lower pH value than Terengganu.
format Conference or Workshop Item
author Ding, Phebe
Wahab, Zakaria
spellingShingle Ding, Phebe
Wahab, Zakaria
Quality characteristics of Arab and Terengganu roselles
author_facet Ding, Phebe
Wahab, Zakaria
author_sort Ding, Phebe
title Quality characteristics of Arab and Terengganu roselles
title_short Quality characteristics of Arab and Terengganu roselles
title_full Quality characteristics of Arab and Terengganu roselles
title_fullStr Quality characteristics of Arab and Terengganu roselles
title_full_unstemmed Quality characteristics of Arab and Terengganu roselles
title_sort quality characteristics of arab and terengganu roselles
publishDate 2007
url http://psasir.upm.edu.my/id/eprint/863/1/PFP12.PDF
http://psasir.upm.edu.my/id/eprint/863/
_version_ 1643821927533379584
score 13.211869

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