Quality Evaluation of Jam Produced from Fresh and Dried Roselle Calyces (Hibiscus sabdariffa)

Abstract

The quality evaluation of jam produced from fresh and dried roselle calyces was investigated. Jams were produced from fresh and dried roselle calyces. The jam samples were subjected to physico-chemical, and sensory analysis using standard methods. The result of the physico-chemical properties of jams produced from fresh and dried roselle calyces indicated no significant (P>0.05) differences in ash (0.77-0.71), moisture (32.71-29.26) and TTA (1.73-1.82) except for Vitamin C (27.79-14.49) where significant (P<0.05) difference was observed. The result of the sensory attributes of jam produced from fresh and dried roselle calyces showed no significant (P>0.05) differences in their level of preferences and acceptability.  The appearance, aroma, taste, mouthfeel and overall acceptability ranged between 7.93-8.47, 7.53-773, 7.07-7.73, 7.73-7.80 and 7.60-8.07 for jam from fresh and dried roselle calyces, respectively. It was therefore deduced that roselle jams prepared from either fresh or dried calyces are acceptable for consumption. The study recommended that either fresh or dried roselle calyces could be used in the production of jam due to their nutritional values. Similarly, the study advised that roselle jam be processed from the fresh calyx so as to reduce the rate of Vitamin C loss.