Influence of Hibiscus Petals Extract on the Physicochemical and Sensory Quality of Strawberry Jam

Abstract

Hibiscus rosa-sinensis commonly known as “China Rose”, presents a promising opportunity for enhancing the nutritional and sensory properties of fruit-based products. This study investigated the utilization of hibiscus petals extract as a supplement in strawberry jam to enhance its properties and evaluated its effects on physicochemical, color, and sensory attributes during storage. Hibiscus petals extract was incorporated into strawberry jam at concentrations of 0%, 10%, 20%, and 30%, and samples were stored for 0, 10, 20, and 30 days. The pH, Total Soluble Solids (TSS), Titratable Acidity (TTA), and color values (L*, a*, b*) were monitored to assess the chemical changes. Sensory evaluation, including appearance, aroma, taste, texture, and overall acceptability, was conducted using a trained panelist. The pH of the jam decreased significantly with increasing concentrations of hibiscus petals extract over storage time, ranging from 3.59 ± 0.12 (0%) to 3.29 ± 0.13 (30%) after 30 days. Total Soluble Solids (TSS) content increased slightly with higher hibiscus concentrations, with no significant variation over storage time, ranging from 63.91 ± 2.14 to 67.33 ± 2.69 °Brix. Titratable Acidity (TTA) increased with higher concentrations, ranging from 0.69 ± 0.02 % (0%) to 0.91 ± 0.04 % (30%) after 30 days. Color values (L*, a*, b*) showed notable changes 0% - 30% from 0 days - 10 days. The addition of hibiscus petals extract darkened the jam (decreased L*) (11.76 ± 0.39 - 9.98 ± 0.37) and shifted it towards reddish hues (increased a*) (5.89 ± 0.19 - 5.69 ± 0.21) and more yellow tones (increased b*), (3.57 ± 0.11 - 3.35 ± 0.13) with significant differences observed in L* values and slight changes in a* and b* values between concentrations and storage durations. In sensory evaluation conducted at 0 days, jams containing 0% and 10% hibiscus petals extract received the highest scores for taste, texture, and overall acceptability, whereas samples with 20% and 30% extract were rated lower in taste but scored higher in color intensity and perceived acidity. These findings suggest that incorporating hibiscus petals extract may offer potential functional benefits, while enhancing the product’s sensory appeal.