Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
권호 표지
DOI QR코드

DOI QR Code

Sensory Profiles of Dairy Products Supplemented with Hibiscus sabdariffa Linnaeus (Roselle) Powder: A Preliminary Study

  • Kim, Se-Hyung (Center for KU Food Safety and Department of Public Health, College of Veterinary Medicine, Konkuk University) ;
  • Lim, Hyun-Woo (Center for KU Food Safety and Department of Public Health, College of Veterinary Medicine, Konkuk University) ;
  • Chon, Jung-Whan (Center for KU Food Safety and Department of Public Health, College of Veterinary Medicine, Konkuk University) ;
  • Song, Kwang-Young (Center for KU Food Safety and Department of Public Health, College of Veterinary Medicine, Konkuk University) ;
  • Seo, Kun-Ho (Center for KU Food Safety and Department of Public Health, College of Veterinary Medicine, Konkuk University)
  • Received : 2019.12.10
  • Accepted : 2019.12.16
  • Published : 2019.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

The objective of this study was to evaluate the sensory profiles of market milk, yogurt, and kefir, supplemented with the powder of Hibiscus sabdariffa Linnaeus (Roselle) in 1% increments, ranging from 0% (control) to 4%. In this study, there was no statistically significant difference in titratable acidity and pH between the treated groups and the control group. All samples were evaluated in five categories by thirteen appraisers. Compared to the control group, the best sensory profiles were observed in the market milk sample supplemented with 1.0% of Hibiscus sabdariffa Linnaeus (Roselle) powder, in the yogurt samples supplemented with 2.0% and 3.0% of Hibiscus sabdariffa Linnaeus (Roselle) powder, and in the Kefir sample supplemented with 3% of Hibiscus sabdariffa Linnaeus (Roselle) powder. According to statistical analysis of the sensory profiles obtained in this study, there was a statistical difference in the taste, flavor, color, and overall acceptability of market milk; in the taste, color, texture, and overall acceptability of yogurt; and in the taste, color, and overall acceptability of Kefir, between the treated groups and the control group (p<0.05). In the future, when Hibiscus sabdariffa Linnaeus (Roselle) powder is used as a food additive for dairy products, studies on improvement of biofunctionality, as well as of sensory profiles in dairy products must be carried out.

Keywords

References

  1. Da-Costa-Rocha I, Bonnlaender B, Sievers H, Pischel I, Heinrich M. Hibiscus sabdariffa L. - A phytochemical and pharmacological review. Food Chem. 2014;165:424-443. https://doi.org/10.1016/j.foodchem.2014.05.002
  2. Wang ML, Morris B, Tonnis B, Davis J, Pederson GA. Assessment of oil content and fatty acid composition variability in two economically important Hibiscus species. J Agric Food Chem. 2012;60:6620-6626. https://doi.org/10.1021/jf301654y
  3. Riaz G, Chopra R. A review on phytochemistry and therapeutic uses of Hibiscus sabdariffa L. Biomed Pharmacother. 2018;102:575-586. https://doi.org/10.1016/j.biopha.2018.03.023
  4. Neuwinger HD. African traditional medicine: a dictionary of plant use and applications: search system for diseases. Stuttgart: Medpharm Scientific; 2000.
  5. Atta BM, Imaizumi K. Some characteristics of crude oil extracted from roselle (Hibiscus sabdariffa L.) seeds cultivated in Egypt. J Oleo Sci. 2002;51:457-461. https://doi.org/10.5650/jos.51.457
  6. Abdel-Moemin AR. Effect of Roselle calyces extract on the chemical and sensory properties of functional cupcakes. Food Sci Hum Wellness. 2016;5:230-237. https://doi.org/10.1016/j.fshw.2016.07.003
  7. Lim HW, Song KY, Chon JW, Jeong D, Seo KH. Organoleptic characteristics of dairy products supplemented with Raphanus raphanistrum subsp. sativus (radish) powder: a preliminary study on efficacy against diabetes. J Milk Sci Biotechnol. 2019;37: 177-186. https://doi.org/10.22424/jmsb.2019.37.3.177
  8. Kim SH, Chon JW, Song KY, Jeong D, Seo KH. Organoleptic profiles of Kefir and yogurt supplemented with various concentrations of Mentha piperta's (peppermint) oil: a preliminary study. J Milk Sci Biotechnol. 2019;37:102-107. https://doi.org/10.22424/jmsb.2019.37.2.102
  9. Jeong D, Kim DH, Chon JW, Song KY, Kim H, Seo KH. Preparation of bioactive Kefir with added flaxseed (Linum usitatissimum L.) extract. J Milk Sci Biotechnol. 2017;35: 176-183. https://doi.org/10.22424/jmsb.2017.35.3.176
  10. Jeong D, Kim DH, Oh YT, Chon JW, Kim H, Jeong DK, et al. Production of bioactive yoghurt containing Cichorium intybus L. (Chicory) extract: preliminary study. J Milk Sci Biotechnol. 2017;35:9-15. https://doi.org/10.22424/jmsb.2017.35.1.009
  11. Jabeur I, Pereira E, Barros L, Calhelha RC, Sokovic M, Oliveira MBPP, Ferreira ICFR. Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents. Food Res Int. 2017;100:717-723. https://doi.org/10.1016/j.foodres.2017.07.073
  12. Barhe TA, Tchouya GRF. Comparative study of the anti-oxidant activity of the total polyphenols extracted from Hibiscus sabdariffa L., Glycine max L. Merr., yellow tea and red wine through reaction with DPPH free radicals. Arab J Chem. 2016;9:1-8. https://doi.org/10.1016/j.arabjc.2014.11.048
  13. Borras-Linares I, Fernandez-Arroyo S, Arraez-Roman D, Palmeros-Suarez PA, Del Val-Diaz R, Andrade-Gonzales I, et al. Characterization of phenolic compounds, anthocyanidin, antioxidant and antimicrobial activity of 25 varieties of Mexican Roselle (Hibiscus sabdariffa). Ind Crops Prod. 2015;69:385-394. https://doi.org/10.1016/j.indcrop.2015.02.053