Attached
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/lOOg. 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 physiochemica) and retention of antioxidants in
powder of dehydrated hibiscus flower petals. Higher
concentration of protein (4.05) and anthocyanin (l‘07l5
mg/lOOg) were, recorded in vacuum dried sample and it
significantly different (a= 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/lOOg). 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.
