NEW LEATHERS PREPARED FROM STRAWBERRY AND ROSELLE

Utilization of Roselle into value-added products is still limited.
This study was carried out to produce new product (leathers) from
popular natural sources such as strawberry and red Roselle (Hibiscus
sabdariffa) as well as mixture of them which rich in pigments.
The results showed that strawberry fruit had higher TSS,
reducing sugar, and crude fiber than Roselle extract which recorded
9.87%, 5.23%, 2.88% and 5.33%, 2.17%, 0.28%, respectively.
Strawberry fruit had higher amount of ascorbic acid than Roselle
extract which recorded 76.84 and 34.37 mg/100g, respectively. The
major minerals in strawberry were Mg (340.12 mg/100g) and Ca
(56.28 mg/100g) and P (32.50 mg/100g) while in Roselle were Ca
(486.50 mg/100g), Mg (180.63 mg/100g) and P (29.50 mg/100g).
Strawberry leather had higher total sugars and non-reducing sugar
than Roselle leather and reducing sugar was increased in Roselle
leather. The level of vitamin C in strawberry Roselle leathers was
lower than vitamin C contained in fresh fruit and extract. Strawberry
leather (100%) showed higher antioxidant activity when compared to
leather prepared from Roselle alone (100%) or mixed. The results
indicated that there was an increasing trend in L*(Lightness) value for
color of strawberry and Roselle leathers during 90 day of storage
period at ambient temperature. The 100% strawberry juice leather
recorded highest and best score (9.33) and was moderately liked by
the sensory panelists, whereas the 100% Roselle extract leather had
the lowest (7.28). From sensory evaluation, all leathers samples were
accepted by the panelists after 90 days of storage. Strawberry and
ANTI-DIABETIC EFFECT OF PEARL MILLETS GRAINS2
Roselle leathers may be new product which was can be considered
new product and preferred by untrained panelists.