2020
DOI: 10.1088/1742-6596/1430/1/012012
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Organoleptic properties evaluation of purple Hibiscus sabdariffa L (Roselle) calyx extract-fortified yogurt

Abstract: Yogurt is a bacteria fermented milk product, containing bioactive peptide components, which potential as antioxidant, reducing damage of cells caused by free radicals. Purple Hibiscus sabdariffa L (roselle) calyx has anthocyanin and phenolic compound which has capacity as antioxidant. The addition of purple rosella calyx extract to yogurt increases the antioxidant potential, as well as in organoleptic value. The aim of this study was to determine which the best concentration of purple Hibiscus sabdariffa L (ro… Show more

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Cited by 5 publications
(3 citation statements)
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“…The results in (table 3) showed the treatments (E) threonine 3g/ L, (F) threonine 3g + glycine 1g/L were the highest in flavor, texture, appearance and color values compared to the rest treatments, because of the excellent flavor caused by the increase in the production of acetaldehyde and the low ethanol and acetone. Retain water and the lack of whey exudation, the consistency of texture and the stability of acidity, which when it rises will cause a great exudation of the whey and thus the collapse of the texture, it preserved the sensory characteristics such as texture, appearance and color without any changes that lead to consumer alienation from the product, and these results match the results obtained (Noviatri et al, 2020;Rul, 2017).…”
Section: Sensory Propertiessupporting
confidence: 81%
“…The results in (table 3) showed the treatments (E) threonine 3g/ L, (F) threonine 3g + glycine 1g/L were the highest in flavor, texture, appearance and color values compared to the rest treatments, because of the excellent flavor caused by the increase in the production of acetaldehyde and the low ethanol and acetone. Retain water and the lack of whey exudation, the consistency of texture and the stability of acidity, which when it rises will cause a great exudation of the whey and thus the collapse of the texture, it preserved the sensory characteristics such as texture, appearance and color without any changes that lead to consumer alienation from the product, and these results match the results obtained (Noviatri et al, 2020;Rul, 2017).…”
Section: Sensory Propertiessupporting
confidence: 81%
“…The sensorial quality of the products was analyzed using a hedonic test for parameters of aroma, texture, color, and taste according to the procedure as described in Jinap et al (2016), Meilgaard (2016), Noviatri et al (2020). The analysis was performed by 30 untrained panelists from the Banjarbaru Institute for Standardization and Development of Industrial Service, South Kalimantan, Indonesia.…”
Section: Methodsmentioning
confidence: 99%
“…The roselle flower flour was dissolved in water with a ratio of 20 g: 100 mL, pasteurized at 63-65°C for 30 minutes. The liquid was then carefully separated from the sediment [12].…”
Section: Making Of Purple Roselle Extractmentioning
confidence: 99%