https://gup.ugal.ro/ugaljournals/index.php/IFRB <p><strong>Innovative Romanian Food Biotechnology</strong> is an international scientific electronic journal which publishes papers from all areas related to biotechnology, genomics, food research, health and nutrition, biosensors, food safety and waste bioconversion.</p> <p><strong>CNCSIS CODE</strong>: 62<br><strong>ISSN:</strong> 1843-6099<br><strong>Frequency</strong>: biannual<br><strong>Subjects covered</strong>: biotechnology, genomics, food research, health and nutrition, biosensors, food safety waste bioconversion<br><strong>Contact:</strong> <a href="mailto:bioaliment@ugal.ro">bioaliment@ugal.ro</a></p> „Dunarea de Jos” University of Galati, Faculty of Food Science and Engineering en-US Innovative Romanian Food Biotechnology 1843-6099 https://gup.ugal.ro/ugaljournals/index.php/IFRB/article/view/6666 <p>Roselle juice is rich in nutrients and is one of the most widely consumed drinks in Africa, Asia and South America. The total carotenoid content, antinutritional and sensory stability of stored home-made roselle juice was investigated. Control (commercial roselle juice), and freshly prepared 10% 20%, 30%, 40% and 50% roselle juice were stored at cold temperature (8±2oC) for two weeks. The juice was evaluated for 2 weeks for chemical properties (total carotenoid content, vitamin C, titratable acidity, pH, specific gravity, total solids and ash) antinutritional factors (saponins, tannins, phytate and oxalate). Sensory evaluation was done by a 10-member panel made of male and female adults. Fifty percent (50%) roselle juice at 0 day was significantly higher than other roselle juice in titratable acidity (0.097%), specific gravity (0.962%), ash (0.062%), Vitamin C, (8.700mg/100g), total carotenoid content (461.05μg/100g), tannin (0.037%) and oxalate (1.705%). There was a decrease in some chemical properties and antinutritional factors with increase in storage time. In sensory attributes and nutritional quality, roselle juice from 10%-30% was preferred. Generally, fifty percent roselle juice received lower sensory scores after two weeks of storage.</p> Olukayode A. Ashaye Oyeyoyin T. Olanipekun Emmanuel C. Omenna ##submission.copyrightStatement## 2024-05-15 2024-05-15 25