EFFECT OF EXTRACTION METHOD ON SOME PROPERTIES OF KARKADE PETALS EXTRACT | ||
| Journal of Food and Dairy Sciences | ||
| Article 5, Volume 31, Issue 10, October 2006, Pages 6529-6535 PDF (134.76 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2006.236865 | ||
| Authors | ||
| A. Alian1; Y. Reyad1; M. Rabei2; Doaa Mahmoud2 | ||
| 1Food Science and Technology Department. Faculty of Agriculture. Cairo University. | ||
| 2Food Technology Research Institute. Agriculture Research Center. Ministry Of Agriculture. | ||
| Abstract | ||
| Effect of extraction methods of karkade using water or water with 2% citric acid on some chemical and physical properties has been carried out. Extraction methods were carried out for 15min up to 24 hrs at 5 to 100 C. T.S.S. content was found to be increased by increasing the period of extraction as well as by increasing the temperature. hence it was 13-36 during extraction with water and 20-55 by adding 2% citric acid during extraction. The change in refractive index was quite slight and ranged between 1.3345 and 1.3394. pH values for karkade extracted with water were 3.75-3.62. while they were 3.71-3.43 by adding 2% citric acid to extraction water. | ||
| Keywords | ||
| karkade petals. Hibiscus sabdan'ffa. T.S.S. refractive index | ||
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