Development of Roselle (Hibiscus Sabdariffa L.) Cube Using Palm Sugar (Cocos Nucifera L.)

Leong, Pei Xuan (2022) Development of Roselle (Hibiscus Sabdariffa L.) Cube Using Palm Sugar (Cocos Nucifera L.). Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Roselle (Hibiscus sabdariffa L.) is commonly used as a sole ingredient in herbal infusions around the world. It is rich in bioactive compounds such as anthocyanins flavonoids, organic acids and polysaccharides. Recently, palm sugar (Cocos Nucifera L.) with its low Glycemic Index (GI) value used as alternative solution for cane sugar. This study aims to develop Roselle (Hibiscus sabdariffa L.) cube with palm sugar. First, fresh Roselle petals were as blended with water in 1:1 ratio (w/v) and cooked for 10 minutes at 90 °C to prepare the roselle extract. Roselle cube was moulded after cooked with the addition of palm sugar and, sucrose. The physicochemical and antioxidant properties of Roselle cube were evaluated. Control was prepared with same method without roselle extract and commercial Roselle cube was used. Developed Roselle cube exhibited 86.48 ± 0.46 (%) DPPH scavenging effect, 165.119 ± 1.377 mg GAE/100 g total phenolic content and 58.781 ± 0.816 mg AAE/100 g ascorbic acid content. Physicochemical properties such as Brix (73.6 ± 0.1), color (L*30.9 ± 0.3, a* 23.3 ± 0.4, b* 24.8 ± 0.9), water activity (0.53 ± 0.01), total sugar content (65.71 ± 0.26) g/100 ml, and dissolution rate (0.03 ± 0.00 g/s) was identified. There is no significant difference (p > 0.05) between the solubility of developed Roselle cube and commercial black sugar Roselle cube. Roselle cube’s ash content (0. 38 ± 0.01 %), moisture content (5.18 ± 0.28 %), crude protein content (0.26 ± 0.00 %), crude fiber content (0.74 ± 0.03 %) were estimated. The developed Roselle cube exhibited high antioxidant activities indicating its potential as functional beverage