Rheological and functional properties of Roselle (Hibiscus sabdariffa) leaves puree

  • Jaga Mohan Meher Department of Agricultural Engineering, School of Agricultural and Processing Sciences (SoAPS), Kalasalingam Academy of Research and Education, Tamil Nadu-626126, Tel.: 7894916420
  • Bidyut Mazumdar National Institute of Technology (NIT), Department of Chemical Engineering, Raipur, Chhatisgarh-492010, Tel.: 9826051120
  • Amit Keshav National Institute of Technology (NIT), Department of Chemical Engineering, Raipur, Chhatisgarh-492010, Tel.: 9630058194
DOI: https://doi.org/10.5219/929
Keywords: Roselle leaves, puree, TSS, temperature

Abstract

Pureed form of leaves (Hibiscus sabdariffa L. (Roselle)) was taken for physicochemical and rheological analysis at temperatures and TSS range of 278 K - 318 K and 3 - 5 °Brix respectively. The steady-state rheological analysis was performed with a shear rate of 1 - 100 s-1.Different rheological models are tried; Power-law was best fitted with the experimental data (R2 ≥0.98). Temperature dependence of viscosity was found out using an Arrhenius-type relationship at a shear rate of 10, 50, 100 s-1 IR analysis was done to know the influence of functional groups on rheological properties of purees. Consistency index (K) of puree increases with increase in TSS content but at a fixed TSS, there is a decrease in K with an increase in temperatures but the opposite was observed for flow behavior index (n). Puree showed a shear thinning behavior with an increment in temperature level and puree having 5 °Brix (8.37) has higher activation energy (kJ.mol-1) than 3 °Brix (6.32). 

 

References

Adegunloye, B. J., Omoniyi, J. O., Owolabi, O. A., Ajagbonna, O. P., Sofola, O. A., Coker, H. A. Mechanisms of the blood pressure lowering effect of the calyx extract of Hibiscus sabdariffa in rats. Afr. J. Med. Med. Sci., vol. 25, no. 3, p. 235-238.

 

Ahmed, J., Al-Salman, F., Almusallam, A. S. 2013. Effect of blanching on thermal color degradation kinetics and rheological behavior of rocket (Eruca sativa) puree. Journal of Food Engineering, vol. 119, no. 3, p. 660-667. https://doi.org/10.1016/j.jfoodeng.2013.06.038

 

Ahmed, J., Gangopadhyay, H., Shivhare, U. S. 1999. Effect of temperature on rheological characteristics of green chili puree. Journal of food science and technology, vol. 36, no. 4, p. 352-354.

 

Ahmed, J., Ramaswamy, H. S., Sashidhar, K. C. 2007. Rheological characteristics of tamarind (Tamarindus indica L.) juice concentrates. LWT-Food Science and Technology, vol. 40, no. 2, p. 225-231. https://doi.org/10.1016/j.lwt.2005.11.002

 

Ahmed, J., Shivhare, U. S. 2001. Thermal kinetics of color change, rheology, and storage characteristics of garlic puree/paste. Journal of Food Science, vol. 66, no. 5, p. 754-757. https://doi.org/10.1111/j.1365-2621.2001.tb04633.x

 

Ahmed, J., Shivhare, U. S., Singh, P. 2004. Colour kinetics and rheology of coriander leaf puree and storage characteristics of the paste. Food Chemistry, vol. 84, no. 4, p. 605-611. https://doi.org/10.1016/S0308-8146(03)00285-1

 

Achi, O. K., Okolo, N. I. 2004. The chemical composition and some physical properties of a water‐soluble gum from Prosopis Africana seeds. International journal of food science & technology, vol. 39, no. 4, p. 431-436. https://doi.org/10.1111/j.1365-2621.2004.00801.x

 

Akbulut, M., Saricoban, C., Ozcan, M. M. 2012. Determination of rheological behavior, emulsion stability, color, and sensory of sesame pastes (tahin) blended with pine, honey. Food and Bioprocess Technology, vol. 5, no. 5, p. 1832-1839. https://doi.org/10.1007/s11947-011-0668-6

 

Alpaslan, M., Hayta, M. 2002. Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends. Journal of Food Engineering, vol. 54 no. 1, p. 89-93. https://doi.org/10.1016/S0260-8774(01)00197-2

 

Altan, A., Maskan, M. 2005. Rheological behavior of pomegranate (Punica granatum L.) juice and concentrate. Journal of Texture studies, vol. 36, no. 1, p. 68-77. https://doi.org/10.1111/j.1745-4603.2005.00004.x

 

Alvarado, J. D. D., Romero, C. H. 1989. Physical properties of fruits I. density and viscosity of juices as functions of soluble solids content and temperature. Latin American Applied Research, vol. 19, no. 15, p. 15-21.

 

AOAC. 1984. Official Methods of Analysis, Association of Official Analytical Chemists, Washington, DC.

 

Arnon, D. I. 1949. Copper enzymes in isolated chloroplasts. Polyphenoloxidase in Beta vulgaris. Plant Physiology, vol. 24, no. 1, p. 1.

 

Arslan, E., Yener, M.E., Esin, A. 2005. Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends. Journal of Food Engineering, vol. 69, no. 2,p. 167-172. https://doi.org/10.1016/j.jfoodeng.2004.08.010

 

Bayod, E. 2008. Microstructure and rheological properties of concentrated tomato suspensions during processing : doctoral thesis. Lund, Sweden : Lund University. 76 p.

 

Colin-Henrion, M., Cuvelier, G., Renard, C. M. G. C. 2007. The texture of pureed fruit and vegetable foods. Stewart Postharvest Review, vol. 3, no. 5, p. 1-14. https://doi.org/10.2212/spr.2007.5.3

 

Coupland, J. N. 2013. An introduction to the physical chemistry of food. New York : Springer, 182 p. ISBN: 978-1-4939-0761-8.

 

Femenia, A., Garcı́a-Pascual, P., Simal, S., Rosselló, C. 2003. Effects of heat treatment and dehydration on bioactive polysaccharide acemannan and cell wall polymers from Aloe barbadensis Miller. Carbohydrate polymers, vol. 51, no. 4, p. 397-405. https://doi.org/10.1016/S0144-8617(02)00209-6

 

Feng, T., Gu, Z. B., Jin, Z. Y. 2007. Chemical composition and some rheological properties of Mesona Blumes gum. Revista de Agaroquimica y Tecnologia de Alimentos, vol. 13, no. 1, p. 55-61. https://doi.org/10.1177/1082013207076100

 

Garcia-Segovia, P., Mognetti, C., Andrés-Bello, A., Martinez-Monzo, J. 2010. Osmotic dehydration of Aloe vera (Aloe barbadensis Miller). Journal of Food Engineering, vol. 97, no. 2, p. 154-160. https://doi.org/10.1016/j.jfoodeng.2009.10.004

 

Gentilini, R., Bozzini, S., Munarin, F., Petrini, P., Visai, L., Tanzi, M. C. 2014. Pectins from Aloe Vera: Extraction and production of gels for regenerative medicine. Journal of Applied Polymer Science, vol. 131, no. 2, p. 1-9. https://doi.org/10.1002/app.39760

 

Hernandez, E., Chen, C. S., Johnson, J., Carter, R. D. 1995. Viscosity changes in orange juice after ultrafiltration and evaporation. Journal of Food Engineering, vol. 25, no. 3, p. 387-396. https://doi.org/10.1016/0260-8774(94)00013-Y

 

Chang, X. L., Chen, B. Y., Feng, Y. M. 2011. Water-soluble polysaccharides isolated from skin juice, gel juice and flower of Aloe vera Miller. Journal of the Taiwan Institute of Chemical Engineers, vol. 42, no. 2, p. 197-203. https://doi.org/10.1016/j.jtice.2010.07.007

 

Chen, R. H., Chen, W. Y. 2001. Rheological properties of the water-soluble mucilage of a green laver, Monostroma nitidium. Journal of Applied Phycology, vol. 13, no. 6, p. 481-488. https://doi.org/10.1023/A:1012580604417

 

Chin, N. L., Chan, S. M., Yusof, Y. A., Chuah, T. G., Talib, R. A. 2009. Modeling of rheological behavior of pummelo juice concentrates using master-curve. Journal of Food Engineering, vol. 93, no. 2, p. 134-140. https://doi.org/10.1016/j.jfoodeng.2009.01.005

 

Ibarz, A., Pagán, J., Gutierrez, J., Vicente, M. 1989. Rheological properties of clarified pear juice concentrate. Journal of Food Engineering, vol. 10, no. 1, p. 57-63. https://doi.org/10.1016/0260-8774(89)90020-4

 

Ibarz, R., Falguera, V., Garvin, A., Garza, S., Pagan, J., Ibarz, A. 2009. Flow behavior of clarified orange juice at low temperatures. Journal of Texture Studies, vol. 40, no. 4, p. 445-456. https://doi.org/10.1111/j.1745-4603.2009.00191.x

 

Ice, J. R., Hamann, D. D., Purcell, A. E. 1980. Effects of pH, enzymes, and storage time on the rheology of sweet potato puree. Journal of Food Science, vol. 45, no. 6, p. 1614-1618. https://doi.org/10.1111/j.1365-2621.1980.tb07574.x

 

Juszczak, L., Fortuna, T. 2004. Effect of temperature and soluble solids content on the viscosity of cherry juice concentrate. International Agrophysics, vol. 18, no. 1, p. 17-22. https://doi.org/10.1080/10942912.2010.490896

 

Juszczak, J., Witczak, M., Fortuna, T.,Solarz. 2010. Effect of temperature and soluble solids content on viscosity of Beetroot (Beta vulgaris) juice concentrate. International Journal of Food Properties, vol. 13, p. 1364-1372. https://doi.org/10.1080/10942912.2010.490896

 

Karababa, E., Develi Isikli, N. 2005. Pekmez: a traditional concentrated fruit product. Food Reviews International, vol. 21, no. 4, p. 357-366. https://doi.org/10.1080/87559120500222714

 

Karwowski, M., Masson, M., Lenzi, M., Scheer, A., Haminiuk, C. 2013. Characterization of tropical fruits: rheology, stability, and phenolic compounds. Acta Alimentaria, vol. 42, no. 4, p 586-598. https://doi.org/10.1556/AAlim.42.2013.4.13

 

Kaya, A., Sözer, N. 2005. Rheological behavior of sour pomegranate juice concentrates (Punica granatum L.). International journal of food science & technology, vol. 40, no. 2, p. 223-227. https://doi.org/10.1111/j.1365-2621.2004.00897.x

 

Kim, S. A., Baek, J. H., Lee, S. J., Choi, S. Y., Hur, W., Lee, S. Y. 2009. A Novel Method for Air Drying Aloe Leaf Slices by Covering with Filter Papers as a Shrink‐Proof Layer. Journal of food science, vol. 74, no. 9. https://doi.org/10.1111/j.1750-3841.2009.01342.x

 

Kobus, Z., Nadulski, R., Guz, T., Mazur, J., Panasiewicz, M., Zawiślak, K. 2015. Effect of pasteurization on rheological properties of white carrot juice. Agriculture and Agricultural Science Procedia, vol. 7, p. 99-102. https://doi.org/10.1016/j.aaspro.2015.12.043

 

Lapasin, R., Pricl, S. 1995. Rheology of industrial polysaccharides: theory and applications. London : Chapman and Hall, 620 p. ISBN: 978-1-4615-2185-3. https://doi.org/10.1007/978-1-4615-2185-3

 

Launay, B., Doublier, J. L., Cuvelier, G. 1986. Flow properties of aqueous solutions and dispersions of polysaccharides. In Mitchell, J. R., Ledward, D. A.. Functional Properties of Food Macromolecules. Barking, UK : Elsevier, 601 p. ISBN: 0-85334-373-X.

 

Manjunatha, S. S., Raju, P. S., Bawa, A. S. 2012. Modeling the Rheological Behaviour of Enzyme Clarified Lime (Citrus aurantifolia L.) Juice Concentrate. Czech Journal of Food Science, vol. 30, no. 5. https://doi.org/10.17221/257/2011-CJFS

 

Medina-Torres, L., Brito-De La Fuente, E., Torrestiana-Sanchez, B., Katthain, R. 2000. Rheological properties of the mucilage gum (Opuntia ficus indica). Food Hydrocolloids, vol. 14, no. 5, p. 417-424. https://doi.org/10.1016/S0268-005X(00)00015-1

 

Muller, H. G. 1974. An Introduction to Food Rheology (Eine Einführung in die Lebensrnittel-Rheologie). London : William Heinemann, 148 p. ISBN: 434912751.

 

Nindo, C. I., Tang, J., Powers, J. R., Singh, P. 2005. The viscosity of blueberry and raspberry juices for processing applications. Journal of Food Engineering, vol. 69, no. 3, p. 343-350. https://doi.org/10.1016/j.jfoodeng.2004.08.025

 

Nindo, C. I., Tang, J., Powers, J. R., Takhar, P. S. 2007. Rheological properties of blueberry puree for processing applications. LWT-Food Science and Technology, vol. 40, no. 2, p. 292-299. https://doi.org/10.1016/j.lwt.2005.10.003

 

Nnam, N. M., Onyeke, N. G. 2003. The chemical composition of two varieties of sorrel (Hibiscus sabdariffa L.), calyces and the drinks made from them. Plant Foods for Human Nutrition, vol. 58, no. 3, p. 1-7. https://doi.org/10.1023/B:QUAL.0000040310.80938.53

 

Onweluzo, J. C., Obanu, Z. A., Onuoha, K. C. 1994. Viscosity studies on the flour of some lesser known tropical legumes. Nigerian Food Journal, vol. 12, p. 1-10.

 

Porto, B. C., Augusto, P. E., Terekhov, A., Hamaker, B. R., Cristianini, M. 2015. Effect of dynamic high pressure on technological properties of cashew tree gum (Anacardium occidentale L.). Carbohydrate Polymers, vol. 129, p. 187-193. https://doi.org/10.1016/j.carbpol.2015.04.052

 

Ramakrishna, B. V., Jayaprakasha, G. K., Jena, B. S., Singh, R. P. 2008. Antioxidant activities of roselle (Hibiscus sabdariffa) calyces and fruit extracts. Journal of Food Science and Technology, vol. 45, no. 3, p. 223-227.

 

Ranganna, S. 1986. Handbook of analysis and quality control for fruit and vegetable products. New Delhi, India : Tata McGraw-Hill Education, 1112 p. ISBN: 9780074518519.

 

Rao, M. A., Bourne, M. C., Cooley, H. J. 1981. Flow properties of tomato concentrate. Journal of Texture Studies, vol. 12, no. 4, p. 521-538. https://doi.org/10.1111/j.1745-4603.1981.tb00265.x

 

Ray, A., Aswatha, S. M. 2013. An analysis of the influence of growth periods on physical appearance, and acemannan and elemental distribution of Aloe vera L. gel. Industrial crops and products, vol. 48, p. 36-42. https://doi.org/10.1016/j.indcrop.2013.03.024

 

Rudra, S. G., Sarkar, B. C., Shivhare, U. S., Basu, S. 2008. Rheological properties of coriander and mint leaf puree. Journal of food process engineering, vol. 31, no. 1, p. 91-104. https://doi.org/10.1111/j.1745-4530.2007.00153.x

 

Sanchez, C., Blanco, D., Oria, R., Sánchez‐Gimeno, A. C. 2009. White guava fruit and purees: textural and rheological properties and effect of the temperature. Journal of texture studies, vol. 40, no. 3, p. 334-345. https://doi.org/10.1111/j.1745-4603.2009.00185.x

 

Sengül, M., Ertugay, M. F., Sengül, M. 2005. Rheological, physical and chemical characteristics of mulberry pekmez. Food Control, vol. 16, no. 1, p. 73-76. https://doi.org/10.1016/j.foodcont.2003.11.010

 

Sharoba, A. M., Senge, B., El-Mansy, H. A., Bahlol, H. E., Blochwitz, R. 2005. Chemical, sensory and rheological properties of some commercial German and Egyptian tomato ketchup. European Food Research and Technology, vol. 220, no. 2, p. 142-151. https://doi.org/10.1007/s00217-004-0981-7

 

Sikora, M., Kowalski, S., Tomasik, P., Sady, M. 2007. Rheological and sensory properties of dessert sauces thickened by starch-xanthan gum combinations. Journal of food engineering, vol. 79, no. 4, p. 1144-1151. https://doi.org/10.1016/j.jfoodeng.2006.04.003

 

Singh, V., Hedayetullah, M., Zaman, P., Meher, J. 2014. Postharvest technology of fruits and vegetables: An overview. Journal of Post-Harvest Technology,vol. 2, no. 2, p. 124-135.

 

Steffe, J. F. 1996. Rheological methods in food process engineering. East Lansing, MI, USA : Freeman Press, 418 p. ISBN: 9780963203618

 

Sutton, J. 2004. Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 200 Recipes. Library Journal, vol. 129, no. 11, p. 94-94.

 

Telis, V. R. N., Telis-Romero, J., Mazzotti, H. B., Gabas, A. L. 2007. The viscosity of aqueous carbohydrate solutions at different temperatures and concentrations. International Journal of food properties, vol. 10, no. 1, p. 185-195. https://doi.org/10.1080/10942910600673636

 

Turian, R. M. 1964. Thermal phenomena and non-Newtonian viscosity : disertation these. Madison : University of Wisconsin-Madison. 193 p.

 

Vitali, A. A., Rao, M. A. 1984. Flow Properties of Low‐Pulp Concentrated Orange Juice: Effect of Temperature and Concentration. Journal of Food Science, vol. 49, no. 3, p. 882-888. https://doi.org/10.1111/j.1365-2621.1984.tb13233.x

 

Wang, W. M., Siddiq, M., Sinha, N. K., Cash, J. N. 1995. Effect of processing conditions on the physicochemical and sensory characteristics of Stanley plum paste. Journal of food processing and preservation, vol. 19, no. 1, p. 65-81. https://doi.org/10.1111/j.1745-4549.1995.tb00278.x

 

Published
2019-02-15
How to Cite
Meher, J. M., Mazumdar, B., & Keshav, A. (2019). Rheological and functional properties of Roselle (Hibiscus sabdariffa) leaves puree. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 46-57. https://doi.org/10.5219/929
Issue
Vol 13 No 1 (2019): Potravinarstvo Slovak Journal of Food Sciences
Section
Articles
Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).