DEVELOPMENT OF VALUE ADDED PRODUCTS FROM RED HAWAIIAN HIBISCUS
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Date
2018-08-01
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University of Agricultural Sciences, Bangalore
Abstract
Edible flowers impart unique and powerful color, aroma and flavor to the food. They are rich in nutrients, and also possess antioxidant and antimicrobial properties. Hibiscus rosa-sinensis is an evergreen, glabrous shrub, belonging to the Malvaceae family. The present study was undertaken to standardize the process of dehydration and to develop value added products from fresh and dehydrated hibiscus flowers. Both fresh and dried flowers were analyzed for their physical, physic chemical and nutrient content. The dehydration and rehydration ratio were 13.19 and 4.66 respectively. Value added products such as gulkand and juice were developed from fresh flowers and chocolate, cake and shrikhand by incorporating dehydrated flower powder at different levels. Developed products were in the range of like moderately to like extremely. Sensory evaluation revealed that chocolate (HCH1), cake (HCK2), shrikhand (HSR2), gulkand (HGL1) and juice (HJC3) were best accepted compared to other variations. Cake had higher protein (6.453 g) and fat (23.95g). Crude fibre (0.95 g) and calorie value (492.45
Kcal) were highest in chocolates. Shrikhand had higher amount of calcium (194 mg/100g), whereas β-carotene (565.65 μg) and iron (2.22 mg) were higher in cake. Vitamin C was highest in gulkand (2.83). The highest total antioxidant activity was found in chocolates (0.564 mmol AAE/100g). Chocolates and gulkand were acceptable and microbial load were well within safe permissible limits for 60 days. The cost of production was higher for chocolates (Rs.47) and least for juice (Rs.3). Thus, hibiscus flowers could be dehydrated and processed into value added products.