Consumer acceptance and physicochemical quality of processed red sorrel/roselle (Hibiscus sabdariffa L.) sauces from enzymatic extracted calyces

The objectives of this study were to utilize sorrel puree from enzymatic extracted sorrel or roselle (Hibiscus sabdariffa L.) calyces in the processing of sauces and to determine consumer acceptance of sauces with the addition of 0.3% and 0.4% xanthan gum. The physicochemical (particularly colour) and microbial quality changes in sauces were monitored during storage. Pectolase treatment of sorrel calyces resulted in a high yield (94.5%) of puree, but the hue changed (P