Evaluation of Low Calorie Roselle Beverage

Roselle calyces contained 10.85, 6.75, 8.61, 1.10, 13.60 and 69.94% of moisture crude protein, ash, ether extract, fiber available carbohydrates, respectively. The major minerals roselle were Ca, Mg, P, Fe K which 688.34, 234.68, 34.88, 33.42 20.56 mg/100g, respectively (on dry weight basis). Dried 113.60, 46.50, 28.68, 76.26 8.32 mg/100g from ascorbic acid, total polyphenols, flavonoids, tannins anthocyanin, With respect to beverage storage for 6 months indicated that T.S.S,  sugars, reducing non-reducing sugars titratable acidity ranged 3.19 15.63, 3.33 7.25, 30.31 81.45, 12.60 20.81, 9.03 65.41 0.59 0.77%, respectively.  It could be noticed increasing period 0 was accompanied by significant decrease in beverage. pH value 2.58 2.80. Total phenolic compounds, flavonoid components the antioxidant activity 0.90 1.24, 0.34 0.83 mg/gm 20.50 77.14 μmol/g, While, led activity. Also, organoleptic properties (color, odor, taste, appearance overall acceptability) decreased significantly during