THE EVALUATION OF REDAND WHITE KARKADE(Hibiscus Sabdariffa L.) CALYCES EXTRACTION AND THEIR PRODUCTS

Abstract

This study was conducted to evaluate the extraction from two types of karkade (white and red) calyces (Hibiscus Sabdariffa L. The objectives of this study to determine the chemical composition of dry white and red karkade calyces, extract the juice from dry karkade calyces (white and red) by using cold and hot extraction Methods, concentrate the juice which extract from (red and white) karkade, and produce a beverage and jam from karkade (red and white) concentrations.The white and red karkade calyces were found to content 5.6% and 4.33% moisture, 1.5% and 1% fat, 14% and 13.67% fiber, 10.65% and 9.92% protein, 10.34% and 8.83% ash and 57.91% and 62.25% carbohydrate, respectively. The white and red karkade calyces were found to contain (13.2 and 9.19) mg/100gm of vitamin C respectively. Extraction of karkade calyces was carried out by using different soaking ratios ranging from 1:6 to 1:12, and different soaking periods ranging from 1 – 4 hours. Both cold and hot extraction methods were employed. For cold extraction, the best soaking ratio and period for each white and red karkade calyces were 1:6 for 4 hours. Concentrate was made from the extract of both types of karkade calyces and carbonated beverage was made from this concentrate but the jam was made from the residual of the extraction process. All this products were subjected to sensory analysis and tested for preference by sensory panels using hedonic scale.Sensory evaluation of carbonated beverage made from both kinds of Roselle showed that there was no significant difference as regard to the overall preference between the white and red beverage. The results of sensory evaluation of jams showed that there were no differences as regarded to the appearance, flavor and overall acceptability between the jam prepared from white and red karkade. However, there were differences in color and consistency.