[PDF][PDF] Effect of storage temperature on various parameters of extracted pigment from roselle (Hibiscus sabdariffa L.) calyces for edible colour

GS Manjula, HC Krishna, MC Reddy… - Int. J. Curr. Microbiol …, 2018 - researchgate.net
GS Manjula, HC Krishna, MC Reddy, M Karan, MM Kumar
Int. J. Curr. Microbiol. Appl. Sci, 2018researchgate.net
Roselle (Hibiscus sabdariffa L.) is a multi-use plant, belongs to the family Malvaceae, widely
distributed in tropical regions, especially in the Middle Eastern countries and generally
considered as a medicinal plant. The calyces, also known as natal sorrel,(Anon., 1999;
Mohamed et al., 2012; Plotto, 2004) are potentially a good source of antioxidant agents such
as anthocyanins and ascorbic acid. Roselle calyx is a rich source of dietary fiber, vitamins,
minerals and bioactive compounds such as organic acids, phytosterols and polyphenols …
Roselle (Hibiscus sabdariffa L.) is a multi-use plant, belongs to the family Malvaceae, widely distributed in tropical regions, especially in the Middle Eastern countries and generally considered as a medicinal plant. The calyces, also known as natal sorrel,(Anon., 1999; Mohamed et al., 2012; Plotto, 2004) are potentially a good source of antioxidant agents such as anthocyanins and ascorbic acid. Roselle calyx is a rich source of dietary fiber, vitamins, minerals and bioactive compounds such as organic acids, phytosterols and polyphenols. The phenol content in the plant consist mainly of anthocyanins like delphinidin-3-glucoside, sambubioside and cyanidin-3-sambubioside contributing to their antioxidant properties. Roselle calyces is frequently used in the production of jelly, jam, juice, wine, syrup, gelatin, pudding, cake, ice cream and as flavouring agent. Its brilliant red colour and unique flavour makes it a valuable food product (Tsai and Ou, 1996; Mohamed et al., 2012). The calyces, stems and leaves are acid in flavour. The juice from the calyx is
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