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

Authors

  • 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). 

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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