Effect of tamarind (Tamarindus indica) extracts leaves on the sensory quality of a local refreshing sorrel (Hibiscus sabdariffa) calyces-based beverage
James Ronald Bayoï, Bruno Yaya Foundikou, François-Xavier Etoa
Sensory quality of food has been of increasing concern over the past decade but little about this quality is known for most of the modified local products made from Africa. The purpose of this study was to evaluate the sensory attributes of “foléré” (sorrel) beverage blended with two extracts from tamarind leaves.The beverage was prepared and different blended samples with ethanol and acetone extracts (50 mg/ml) from tamarind leaves were formulated and stored at room temperature. Two control samples without tamarind extracts were prepared and stored both at room and refrigerated temperatures. The sensory properties of the samples were assessed using descriptive 9-point hedonic scale. The results revealed significant differences (p < 0.05) between samples according to the appearance/color, taste, aroma and overall acceptability. However, there was no significant difference in terms of flavour/odor (6.0±1.89 to 6.8±1.14; 6.0±2.06 to 6.1±2.42) and texture (7.7±0.82 to 8.0±1.49 and 6.6±2.27 to 7.6±1.17) between non-blended samples and those blended with ethanol extracts. The samples blended with ethanol extract were by far most globally accepted by 80% (20% of dislike) of the panellists compared to only 40% (60% of dislike) by the same panel who accepted the samples blended with acetone tamarind extract. Aroma (r = 0.860; p < 0.05) and texture (r = 0.896; p < 0.05) of the samples appeared to be the main attributes that well defined the acceptability of the final modified beverage. The results of this study suggests that ethanol extract from tamarind leaves could be used as natural enhancer without really affecting the acceptability of the “foléré” beverage.