Concentration of roselle (Hibiscus sabdariffa L) and sucrose in beverages : Effects on physicochemical characteristics and acceptance

The calyces of roselle (Hibiscus sabdariffa L.) are used to make a refreshing drink with high content of anthocyanins and other phenolic compounds, although the process for obtaining the beverage is not standardized. In this research it was determined physicochemical characteristics, total soluble p...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 27(2021), 6 vom: 08. Sept., Seite 563-571
1. Verfasser:	Barajas-Ramírez, Jahir Antonio (VerfasserIn)
Weitere Verfasser:	Gutiérrez-Salomón, Ana Luisa, Sáyago-Ayerdi, Sonia Guadalupe
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2021
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Hibiscus sabdariffa beverages acceptance antioxidant activity physicochemical characteristics total soluble polyphenols content Anthocyanins Plant Extracts Sucrose 57-50-1