( 500g Pack ) Roselle Supreme Instant Whipped Topping 500g

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Roselle is used in Nigeria to make a refreshing drink known as Zobo and natural fruit juices of pineapple and watermelon are added. Ginger is also sometimes added to the refreshing drink. [32] Champagne, C. P.; Fustier, P. Microencapsulation for the Improved Delivery of Bioactive Compounds into Foods. Curr. Opin. Biotechnol. 2007, 18( 2), 184–190. DOI: 10.1016/j.copbio.2007.03.001. [Crossref] [PubMed] [Web of Science ®] , [Google Scholar]

We have a prominent Cash and Carry style Solution for our smaller traders with easy access for our larger wholesalers in a central location in Rochdale, minutes away from the M60. In Namibia, it is called mutete, and it is consumed by people from the Kavango region in northeastern Namibia.Sula, Mike (4 September 2013). "How to eat hibiscus like the Burmese". Chicago Reader. Archived from the original on 2021-09-18. In Bihar and Jharkhand roselle is also known as "kudrum" in local language. The bright red petal of the fruit is used for chutney which is sweet and sour in taste. Groseille-pays". AZ Martinique (in French). Archived from the original on 2021-11-23 . Retrieved 2023-04-24. Samantha, S. C; Bruna, A. S. M.; Adriana, R. M.; Fabio, B.; Sandro, A. R.; Aline, R. C. A. Drying by Spray Drying in the Food Industry: Micro-encapsulation, Process Parameters and Main Carriers Used. Afr. J. Food Sci. 2015, 9( 9), 462–470. DOI: 10.5897/AJFS2015.1279. [Crossref] , [Google Scholar] Randall, R. C.; Phillips, G. O.; Williams, P. A. The Role of the Proteinaceous Component on the Emulsifying Properties of Gum Arabic. Food Hydrocolloids. 1988, 2( 2), 131–140. DOI: 10.1016/S0268-005X(88)80011-0. [Crossref] [Web of Science ®] , [Google Scholar]

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References

Inulin is an important fructan found in plants and vegetables, such as garlic, leeks, bananas, and Jerusalem artichoke. Inulin belongs to the fructan polysaccharide group, which usually contains about 2–60 fructose units in the linear chain with β-(2,1) glycosidic bonds and is usually associated with one end glucose unit. There is a growing concern for inulin because of the role of fructans in both food and pharmaceuticals. [ Citation38] Inulin is accredited by the US Food and Drug Administration (FDA) as a safe polysaccharide (GRAS) with high biodegradability, biocompatibility, water-solubility, renewable, and nontoxic. [ Citation39, Citation40] Benson, Dukuje (May 2015). "A survey on the genetic diversity of Roselle (Hibiscus sabdariffa L.) germplasm in Nigeria" (PDF). Advances in Food Science and Technology. 3 (5): 318–320 – via International Scholars Journals. Moo-Huchin, V. M.; Estrada-Mota, I.; Estrada-León, R.; Cuevas-Glory, L.; Ortiz-Vázquez, E.; Vargas, M. D. L. V. Y.; Betancur-Ancona, D.; Sauri-Duch, E., et al. Determination of Some Physicochemical Characteristics, Bioactive Compounds and Antioxidant Activity of Tropical Fruits from Yucatan, Mexico. Food Chem. 2014, 152, 508–515. DOI: 10.1016/j.foodchem.2013.12.013. [Crossref] [PubMed] [Web of Science ®] , [Google Scholar] Roselle ( Hibiscus sabdariffa) is a species of flowering plant in the genus Hibiscus that is native to Africa, most likely West Africa. In the 16th and early 17th centuries it was spread to Asia and the West Indies, where it has since become naturalized in many places. [1] The stems are used for the production of bast fibre and the dried cranberry-tasting calyces are commonly steeped to make a popular infusion known by many names, including carcade. Natural dyes are an alternative dye that is not toxic, environmentally, friendly and easily degraded. Therefore, optimizing the use of body coloring sources is carried out. One of the natural dyes released is tannin from betel nuts. Tannins are polar pigments. This study aims to determine the results of natural dyes in betel nuts and find out the durability produced and known organoleptic results. Dyestuff extraction from betel nuts was carried out with 96% ethanol. Testing the color stability of betel nut seedlings was carried out on the effect of pH, temperature and storage time with the method UV-Vis Spectrophotometer. Then the application of betel nut dyes on beverage products was carried out. The results showed that betel fruit produced tannin dyes in brownish red color with an average tannin content of 28.002 mg/L. Dyes stabilized at pH of 6 by heating at 400C and storage for 2 days. The results of organoleptic tests showed that the extract of areca nut powder can be used as a natural dye in beverage products with a level of color, smell and flavor that emits at a concentration of 0.005 g/mL of dyes.

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Reprints and Permissions

Idham, Z.; Muhamad, I. I.; Mohd Setapar, S. H., and Sarmidi, M. R. Effect of Thermal Processes on Roselle Anthocyanins Encapsulated in Different Polymer Matrices. J. Food Process. Preserv. 2012, 36(2), 176–184. [Crossref] [Web of Science ®] , [Google Scholar] Ekici, L.; Simsek, Z.; Ozturk, I.; Sagdic, O.; Yetim, H. Effects of Temperature, Time, and pH on the Stability of Anthocyanin Extracts: Prediction of Total Anthocyanin Content Using Nonlinear Models. Food Anal. Methods. 2014, 7( 6), 1328–1336. DOI: 10.1007/s12161-013-9753-y. [Crossref] [Web of Science ®] , [Google Scholar]