Development of Jamaica flower (Hibiscus sabdariffa) jam in different states (natural and dehydrated).
Development of Jamaica flower (Hibiscus sabdariffa) jam in different states (natural and dehydrated).
DOI:
https://doi.org/10.12873/451arguelloKeywords:
FoodsAbstract
Introduction: Hibiscus sabdariffa is a plant with multiple culinary and medicinal applications due to its antioxidant properties, vitamins, minerals and phytochemical compounds such as anthocyanins and flavonoids.
Objective: To develop a Jamaican flower (Hibiscus sabdariffa) jam in different states (natural and dehydrated).
Materials and methods: A completely randomized experimental design with an A*B factorial arrangement was used, where factor A refers to the concentrations of hibiscus flower (35%; 50% and 70%) and factor B corresponds to the processing methods of the hibiscus flower (natural and dehydrated state). Physical-chemical characteristics (pH, acidity, moisture, ash content and °Brix), total polyphenol content and antioxidant capacity were evaluated, as well as sensory parameters (odor, flavor, texture and acceptability).
Results: In the physicochemical properties, values of pH (2.70 - 4.00), acidity (0.40% - 0.83%), humidity (14.00% - 31.67%), ash (0.20% - 0.70%), °Brix (15.23% - 64.30%) were determined. For the total polyphenol content, it was observed that the treatments that used hibiscus flower in its natural state presented values that ranged from 196.26 - 215.98 mg equ. gallic acid /100g. In contrast to the treatments elaborated with dehydrated hibiscus flower, which obtained the lowest results (113.30 -123.90 mg equiv. Gallic acid /100g). In addition, an antioxidant capacity was demonstrated with values ranging from 13.60 mg mL-¹ -14.22 mg mL-¹. In relation to the sensory characterization, it was determined that the jam made with 50% hibiscus flower in its natural state (T3) allowed obtaining a product with greater intensity, standing out in the categories of flavor (4.37), texture (4.13) and acceptability (4.63).
Conclusion: Natural hibiscus flower significantly improves the physicochemical, polyphenolic and antioxidant properties of the jam. In addition, it offers a more pleasant sensory profile, intensifying the categories of odor, flavor, texture and acceptability.
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