Development and Evaluation of a Roselle and Jujube Drink : Sensory Acceptability Antioxidant Properties and Potential Cognitive Benefits

Chua, Kar Wen (2026) Development and Evaluation of a Roselle and Jujube Drink : Sensory Acceptability Antioxidant Properties and Potential Cognitive Benefits. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Roselle ( Hibiscus sabdariffa ) and jujube ( Ziziphus jujuba ) are well-known functional plants rich in bioactive compounds such as phenolics, flavonoids, and vitamin C, making them promising ingredients for functional beverages. The objectives of this study are to determine the potential cognitive benefits, evaluate the sensory acceptability, and determine the antioxidant properties of a roselle–jujube drink. Two formulations with different ratios of roselle calyx and jujube slices are compared against a commercial cordial control, and analysis included physicochemical tests, proximate composition analysis, antioxidant analysis, sensory acceptability test, and a pilot test have been done in this project. Results showed that the roselle-rich formulation exhibited higher acidity, total soluble solids, phenolic content, DPPH radical scavenging activity, and ascorbic acid concentration. Therefore, the roselle-rich formulation was selected as a treatment beverage for sensory acceptability and pilot test. Sensory acceptability test revealed overall acceptability scores above neutral, with appearance rated most favorably due to anthocyanin-derived coloration, though taste and aroma were slightly less preferred, likely due to sourness of roselle, earthy note of jujube, and the distinct aftertaste of stevia. The pilot test demonstrated significant improvement in cognitive performance among participants consuming the roselle–jujube beverage compared to the control ( p < 0.05), suggesting that bioactive compounds such as phenolics, flavonoids, and vitamin C may play a role in enhancing memory and neuroprotection. In conclusion, the roselle–jujube beverage shows promise as a natural drink with antioxidant and cognitive benefits, although formulation optimization and further clinical validation are recommended to enhance consumer acceptance and substantiate health claims.