International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 4 (2018)

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


Aishwarya Bahuguna, Dr. KG Vijayalaxmi

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.
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How to cite this article:
Aishwarya Bahuguna, Dr. KG Vijayalaxmi. Formulation and evaluation of dehydrated red Hawaiian hibiscus (Hibiscus rosa-sinensis) incorporated valued added products. International Journal of Food Science and Nutrition, Volume 3, Issue 4, 2018, Pages 194-199
International Journal of Food Science and Nutrition