Influence of Sweeteners on the Phytochemical and Physicochemical Quality and Consumer Acceptability of Roselle Beverage

Abstract

Bissap is prepared from Roselle calyxes (Hibiscus sabdariffa L.) by hot infusion and marketed as a health drink. To improve the tart attributes, sucrose is usually added. However, because of nutrition and health concerns, processors explore other types of sweeteners, but the impact on the phytochemical and physicochemical quality and sensory properties of Bissap is not reported despite the potential influence on consumer acceptability. In this study, Roselle calyx extract was prepared to which sugarloaf pineapple pulp, Roscoe ginger, Negro/Ethiopian pepper, and cloves were added to obtain the Bissap stock (control). Then, either sucrose, caramel, honey, or sucralose was added to the Bissap to achieve a comparable sweetness (13.1°Brix), and the effects were assessed during storage. The results showed that caramel and honey significantly increased the nonenzymatic browning of Bissap from 0.49±0.04 to 0.66±0.07 and 0.64±0.02, and the cloud value from 0.14±0.01 to 0.23±0.01 and 0.28±0.02, respectively. The use of honey increased the ascorbic acid from 2.58±0.17 to 3.35±0.19 mg AE/mL, phenols from 11.25±0.90 to 17.66±1.07 mg GAE/mL, flavonoid from 15.33±1.12 to 27.02±1.69 mg QE/mL, and antioxidant capacity from 16.59±1.34 to 25.36±1.00 mg GAE/mL. During storage, ascorbate content decreased, but at a rate lower for honey-Bissap than the other sweeteners whilst the flavonoid and antioxidant activity of honey- and caramel-Bissap improved. The physicochemical changes led to a shelf life of 10 days at 6°C storage. Sensory analysis revealed the highest consumer (n=75) acceptability scores for sucrose (5.89±0.17), sucralose (5.43±0.17), caramel (5.07±0.17), honey (4.30±0.20), and unsweetened Bissap (2.59±0.22). Although honey enhanced the functional quality of Bissap, sucralose showed the highest potential as an alternative sweetener.