Nghiên cứu chế biến mứt đông từ trái trâm (Syzygium Cumini) bổ sung dịch trích hoa atiso đỏ (Hibiscus Sabdariffa)

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.