DSpace Repository

Evaluation of Physicochemical and Antioxidant Property of Dehydrated Hibiscus (Hibiscus rosa-sinensis) Flower Petals and Its Stability in Product Preparation

Show simple item record

dc.contributor.author Wijewardana, R.M.N.A.
dc.contributor.author Navaratne, S.B.
dc.contributor.author Wickramasinghe, I.
dc.date.accessioned 2017-02-23T04:24:19Z
dc.date.available 2017-02-23T04:24:19Z
dc.date.issued 2015-07
dc.identifier.citation Wijewardana, R.M.N.A., Navaratne, S.B., & Wickramasinghe, I. (2015). Evaluation of Physicochemical and Antioxidant Property of Dehydrated Hibiscus (Hibiscus rosa-sinensis) Flower Petals and Its Stability in Product Preparation. International Journal of Innovative Research in Technology, 5(4), 40-44. en_US, si_LK
dc.identifier.issn 2349-6002
dc.identifier.uri http://dr.lib.sjp.ac.lk/handle/123456789/4056
dc.description.abstract The study was conducted to analyze the physico-chemical and antioxidant property of fresh and dehydrated Hibiscus powder petals and its stability in product preparation. The proximate analysis of fresh hibiscus flower petals showed the moisture 89.34%, fat 2.76%, protein 4.12%, total ash 7.23%, fiber 10.75% and anthocyanin content 877.04 mg/100g. Different drying methods were evaluated such as sun drying, solar drying, drying after freezing (Freeze for one hour followed by drying mechanical drying at 55°C), vacuum drying (50°C) and drying using lab scale air oven (55°C) on physiochemical and retention of antioxidants in powder of dehydrated hibiscus flower petals. Higher concentration of protein (4.05) and anthocyanin (107.5 mg/100g) were recorded in vacuum dried sample and it significantly different (α= 0.05) from other treatments. The data on change in physico chemical characteristics of different treatments (jelly powder mix) upon storage of 60 days; the lower moisture content (4.031 %) and fat content (0.31 %) was recorded by T4 at the end of storage. It was given a significant loss of anthocyanin content during storage and the highest composition was given by T3 (10.47 mg/100g). The colour intensity (L* value) indicated that the product was brighter in appearance and the maximum was recorded by T1 followed by T2 and the higher a* value was recorded by T4 followed by T2. A slight reduction of DPPH radical scavenging activity was observed among dry powder mix vs. the prepared product and it depends upon the composition of hibiscus powder incorporated. en_US, si_LK
dc.language.iso en en_US, si_LK
dc.subject dehydration en_US, si_LK
dc.subject Antioxidant activity en_US, si_LK
dc.subject proximate compositions en_US, si_LK
dc.subject hibiscus powder en_US, si_LK
dc.subject storage en_US, si_LK
dc.subject jelly en_US, si_LK
dc.title Evaluation of Physicochemical and Antioxidant Property of Dehydrated Hibiscus (Hibiscus rosa-sinensis) Flower Petals and Its Stability in Product Preparation en_US, si_LK
dc.type Article en_US, si_LK


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search DSpace


Browse

My Account