Commercial Practice of Roselle (Hibiscus sabdariffa L.) Beverage Production: Optimization of Hot Water Extraction and Sweetness Level
نویسنده
چکیده
This study was aimed at establishing optimized conditions for hot water extraction of roselle beverage (soborodo) from its calyces as well as the degree of beverage sweetness in the commercial practice. The dried calyces/water ratios involved in the commercial practice ranged between 1:57 and 1:71 (w/v) while the sweetness level of the beverage ranged between 11.2 and 13.3 °Brix. The indices for assessing the quality of soborodo were found to be colour intensity, sweetness level and pleasant taste. The appropriate dried calyces/water ratio for commercial soborodo production was found to be 1:62 (w/v) while the extraction period was 30 minutes at a constant temperature of 100°±2°C. The appropriate sweetness level was found to be 13% sugar inclusion.
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