Diversify products from Hibiscus sabdariffa L. calyces
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Diversify products from Hibiscus sabdariffa L.
calyces
Quang Hong Luong
Faculty of Food Science and TechnologyNong Lam University, Ho Chi Minh City, Vietnam
http://www.hcmuaf.edu.vn
Introduction
Outline
• Hibiscus sabdariffa (Roselle) statistics
• Roselle production process• Potential in developing new products
from roselle calyces• Conclusions
Roselle statistics (1)
• There are more than 300 species of hibiscus around the world.– Hibiscus sabdariffa • belongs to the family Malvaceae• is widely distributed in tropical and
subtropical regionsChina, India, Malaysia, Nigeria, Thailand,
Taiwan, Vietnam, etc.
Roselle statistics (2)
• Roselle is widely grown in different parts of Vietnam.– Ba Ria, Dong Nai, Song Be, Binh Thuan– The area is approximately 400 ha– Yield: ~ 400 – 800 dried roselle calyx/ha
Courtesy: http://www.diadanh.vn
Roselle hills
Roselle production process
Fresh calyx of Roselle
DryingBlanchingor Boiling
Dried Roselle calyx
Roselle effervescent tablet
Products developing
Roselle aqueous
Jams, jellies,. Wine,Syrups
Colorant Powder
Tea Further study
Boiled roselle calyx
Potential in producing the roselle effervescent tablets
• Experimental Objectives– Producing of roselle effervescent tablets
from roselle powder in order to• Use the roselle aqueous solution• Diverse products from roselle calyces• Provide the vitamin C supplemented food
• Experimental design– 9 treatments are generated from the
type of mixture design
Roselle effervescent tablet
(Quang H. Luong and Huyen T. T. Le, 2008)
Acknowledgements
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