Quality attributes of stored Roselle jam

Roselle calyces are rich in nutrient, but the utilization of its calyces in the preparation of jam is not popular in Africa. The quality attributes of stored Roselle jam from dark and light red varieties were investigated. Roselle jam was processed using the open kettle method. The processed jams were stored at ambient and cold temperatures. At two weeks interval they were evaluated for pH, titratable acidity, Vitamin C, ash, dry matter, moisture content and sensory properties for a period of six weeks. pH of stored Roselle jam was more pronounced at ambient temperature. The moisture content of Roselle jam from dark-red Roselle calyx under cold storage was significantly higher than other jam samples at 2nd, 4th and 6 weeks. The dry matter content of stored Roselle jams was less than 72% with Roselle jam processed from light red variety and stored under cold temperature being significantly higher than other jam samples at 2nd and 4th week Titratable acidity increased with increase in period of storage in respective of storage temperature. The ash contents of Roselle jam decreased significantly at p 0.05 with increase in storage period. Vitamin C at ambient temperature for both light red and dark red Roselle jam was significantly lower than the cold temperature at p 0.05. The sensory scores of Roselle jam processed from both varieties were generally high. In conclusion Roselle jams prepared from either dark or light red varieties and stored for six weeks at ambient and cold temperatures are still acceptable.