Processing jam from Syzygium Cumini with roselle extract
Main Article Content
Abstract
On the increasing demand, the Syzygium cumini is grown in Tri Ton district and the roselle (Hibiscus Sabdariffa) grows widely in An Giang province. These two materials are very rich in nutritional value but perishable. Processing jam from Syzygium cumini with roselle extract is to create new products, rich in antioxidants, easy to use and easy to store. The study investigated the influence of the mixing ratio of red artichoke extract on the color and quality of the product and the influence of the sugar ratio and pH value on the quality of the product. The results showed that the product has high nutritional and sensory with the ratio of Syzygium cumini: roselle extract was 7:3, sugar ratio of 50 % and pH 3.5.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Keywords
Biological compounds, jam, roselle (Hibiscus Sabdariffa), syzygium cumini
References
Helmstadter, A. (2008). Syzygium cumini (L.) SKEELS (Myrtaceae) against diabetes–125 years of research. Pharmazie, 63, 91–101.
Naczk, M., & Shaidi, F. (2004). Extraction and analysis of phenolics in food. 1054(1-2), 95-111. https://doi.org/10.1016/j.chroma.2004.08.059.
Ngô, T. T. N. (2022). Luận văn tốt nghiệp “Nghiên cứu chế biến mứt đông từ trái trâm bổ sung dịch trích hoa atiso đỏ”. Trường Đại học An Giang, Đại học Quốc gia Thành phố Hồ Chí Minh.
Nguyễn, C. K., & Hà, T. A. Đ. (2007). Bảng thành phần thực phẩm Việt Nam. Hà Nội: NXB Y học.
Nguyễn, M. T., Ngô, V. T., Nguyễn, T. M. T., & Đoàn, A. D. (2016). Ảnh hưởng của quá trình thẩm thấu và chiên chân không đến các hợp chất có hoạt tính sinh học trong hành tím (Allium cepa L.) xắt lát. Tạp chí Khoa học Trường Đại học Cần Thơ. Số chuyên đề: Nông nghiệp (1), 84-91. https://doi.org/10.22144/ctu.jsi.2016.025.
Phạm, V. S., & Bùi, T. N. T. (1991). Kiểm nghiệm lương thực, thực phẩm. Hà Nội: NXB Khoa học và Kỹ thuật.
Shruthi, V. H., & Ramachandra, C. T. (2020). Roselle (Hibiscus sabdariffa L.) Calyces: A Potential Source of Natural Color and Its Health Benefits, Chapter 8. Department of Agricultural Engineering, University of Agricultural Sciences, Bengaluru, Karnataka, India, Bengaluru–560 065.
Most read articles by the same author(s)
- Kim Quyen Diep, Research and process dried rags of jackfruit product , Dong Thap University Journal of Science: Vol. 11 No. 2 (2022): Natural Sciences Issue (Vietnamese)
- Kim Quyen Diep, Thi Thanh Dao Vu, Effects of momordica cochinchinensis nectar, saccharose sugar, gelatin, and heat treatment on the quality of gel candy processed from fruit of borassus flabellifer and momordica cochinchinensis , Dong Thap University Journal of Science: No. 41 (2019): Part B - Natural Sciences
- Kim Quyen Diep, The effects of green tea powder proportions and heat treatment on quality and sensory value of oats cake with additional green tea powder , Dong Thap University Journal of Science: No. 36 (2019): Part B - Natural Sciences
- Kim Quyen Diep, The effect of the mixing ratio between rice flour and glutinous rice flour, and that of red flesh dragon fruit on the quality of green-bean mochi cake , Dong Thap University Journal of Science: Vol. 10 No. 3 (2021): Natural Sciences Issue (Vietnamese)
- Kim Quyen Diep, Effects of ingredients on physical and sensitive value of taro biscuits , Dong Thap University Journal of Science: Vol. 13 No. 2 (2024): Natural Sciences Issue (Vietnamese)