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...
| Κύριος συγγραφέας: | |
|---|---|
| Μορφή: | Thesis |
| Γλώσσα: | English |
| Έκδοση: |
2014.
|
| Θέματα: |