International Journal of Food Science and Nutrition


ISSN: 2455-4898

Vol. 3, Issue 4 (2018)

Formulation and evaluation of dehydrated red Hawaiian hibiscus (Hibiscus rosa-sinensis) incorporated valued added products

Author(s): Aishwarya Bahuguna, Dr. KG Vijayalaxmi
Abstract: The objective of the present study was to assess the nutritional composition and antioxidant activity of dehydrated red Hibiscus rosa-sinensis flowers and to develop value added products by incorporating the dehydrated flower powder to increase the consumption of edible flowers in the daily diet. Three different variations of the chocolates, cake and shrikhand were prepared by incorporating dehydrated hibiscus powder and were subjected to acceptability studies. The macronutrient composition was computed and shelf life study was carried out. Chocolates with 5 per cent variation and cake and shrikhand with 10 per cent variation were found to be most acceptable. Chocolate was found to be suitable for consumption after 60 days of storage, while cake could be store up to 7 days under refrigerated conditions.
Pages: 194-199  |  1585 Views  1069 Downloads
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