PJB-2022-379
POST- PRODUCTION MANAGEMENT AND VALUE ADDITION OF ROSELLE (Hibiscus sabdariffa L.)
Sindhu Bharadhi S.A.
Abstract
Roselle (Hibiscus sabdariffa L.) is a botanical species which belongs to the family Malvaceae that has its origin in Africa. Roselle is more than just an eye-catching crop; it has been used for centuries in a variety of dishes, beverages, and traditional medicine. It is well-known for its nutritious fleshy calyces and leaves, which are used in salads, tea, tarts, juices, jams, pies, jellies, ice cream, rolls and a variety of other products. Because of its high vitamin C and anthocyanin content, fresh calyces of roselle are harvested in many countries around the world to produce pro-health drinks. Recently, there is a growing interest for the cultivation of roselle all over the world for its brilliant deep red colour and specific flavour makes it as a valuable food product. However, no studies have been conducted on its post-harvest management practises, distribution, and sale of value-added products. Roselle products are in high demand on the global market. The prices are always high. Roselle calyces with a deep purplish red colour have a good flavour and can only be used to make value-added products. The procedure for harvesting calyces at the proper stage, drying calyces, and preparing tea and jam in luscious taste without affecting its distinctive taste were standardised, food colour extraction process developed with a high extraction percentage of ethanolic extract 95.96% when compared to aqueous extract were reported. The characteristics of food colour such as extraction efficiency (74.65%), solubility index (96.92%), hygroscopicity (17.02%), colour evaluation (Chroma 48.56, Hue angle 0.70, bulk density (0.32 g/ml), tapped density (0.35 g/ml) and flowability (Hausner’s ratio 1.06 and Carr’s index 5.71) proves roselle ethanolic extracted powder as an efficient natural food colour powder.
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