Characterization of hard candy from Roselle (Hibiscus sabdariffa).
Hard candy was processed with varying concentration of Roselle powder namely Formulation 1 (3%), Formulation 2 (5%) and Formulation 3 (7%). Using a pH differential method, the anthocyanin content of the three formulations, expressed as cyanidin-3-glucoside were 16.38 mgL-1 (F1), 45.55 mgL-1 (F2) and...
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| Format: | Thèse |
| Langue: | English |
| Publié: |
2014.
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