Item: Acceptability of Roselle (Hibiscus sabdariffa) leaves as an alternative souring agent in a Filipino dish
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Date
2023
Authors
Jamsin M. Cabe, Clarissa Mae D. Dizo, Bridget Gayle R. Mariag, Aila Marie V. Villamael
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Abstract
The purpose of this study is to determine the acceptability of Roselle leaves as a souring agent in Filipino dishes. Qualitative experimental analysis by a trained panel was performed to obtain the sensory evaluation of the samples. A group of 96 consumers evaluated the samples to indicate their hedonic (nine-point hedonic scale) and Just-about-right (JAR) scale. Consumer testing revealed that all soup samples were statistically different from each other in terms of overall acceptability and individual attribute liking. The control obtained significantly highest rating in all the attributes, followed by soup samples with fresh Roselle leaves then, soup samples with dries Roselle leaves. The inspections of the JAR scores revealed that the soup samples with fresh Roselle leaves obtained a significantly higher rating than dried Roselle leaves, in terms of sourness. Fresh Roselle leaves have better potential to produce sour soups than dried Roselle leaves, which can benefit farmers, especially food enthusiasts and researchers. This study further contributes to the growing literature on Roselle leaves. Several studies have reported that the Roselle plant has several uses, especially for culinary purposes. Roselle (Hibiscus sabdariffa L.) is a crop with several culinary and therapeutic properties. It has been used in various cuisines, drinks and traditional medical remedies. Here, we reported using Roselle leaves as souring agent in a Filipino dish. the inspections of the JAR scores revealed that the soup samples with fresh Roselle leaves obtained a significantly higher rating than dried Roselle leaves in terms of sourness. Fresh Roselle leaves have better potential to produce a soup than dried Roselle leaves, which can benefit farmers, especially food enthusiasts and researchers.