Diversify products from Hibiscus sabdariffa L. calyces Quang Hong Luong Faculty of Food Science and...
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Transcript of Diversify products from Hibiscus sabdariffa L. calyces Quang Hong Luong Faculty of Food Science and...
![Page 1: Diversify products from Hibiscus sabdariffa L. calyces Quang Hong Luong Faculty of Food Science and Technology Nong Lam University, Ho Chi Minh City, Vietnam.](https://reader035.fdocuments.net/reader035/viewer/2022062422/56649f205503460f94c384de/html5/thumbnails/1.jpg)
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
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Introduction
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Outline
• Hibiscus sabdariffa (Roselle) statistics
• Roselle production process• Potential in developing new products
from roselle calyces• Conclusions
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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.
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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
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Courtesy: http://www.diadanh.vn
Roselle hills
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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
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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
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Roselle effervescent tablet
(Quang H. Luong and Huyen T. T. Le, 2008)
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Acknowledgements