Diversify products from Hibiscus sabdariffa L.

calyces

Quang Hong Luong

Faculty of Food Science and TechnologyNong Lam University, Ho Chi Minh City, Vietnam

http://www.hcmuaf.edu.vn

Introduction

Outline

• Hibiscus sabdariffa (Roselle) statistics

• Roselle production process• Potential in developing new products

from roselle calyces• Conclusions

Roselle statistics (1)

• There are more than 300 species of hibiscus around the world.– Hibiscus sabdariffa • belongs to the family Malvaceae• is widely distributed in tropical and

subtropical regionsChina, India, Malaysia, Nigeria, Thailand,

Taiwan, Vietnam, etc.

Roselle statistics (2)

• Roselle is widely grown in different parts of Vietnam.– Ba Ria, Dong Nai, Song Be, Binh Thuan– The area is approximately 400 ha– Yield: ~ 400 – 800 dried roselle calyx/ha

Courtesy: http://www.diadanh.vn

Roselle hills

Roselle production process

Fresh calyx of Roselle

DryingBlanchingor Boiling

Dried Roselle calyx

Roselle effervescent tablet

Products developing

Roselle aqueous

Jams, jellies,. Wine,Syrups

Colorant Powder

Tea Further study

Boiled roselle calyx

Potential in producing the roselle effervescent tablets

• Experimental Objectives– Producing of roselle effervescent tablets

from roselle powder in order to• Use the roselle aqueous solution• Diverse products from roselle calyces• Provide the vitamin C supplemented food

• Experimental design– 9 treatments are generated from the

type of mixture design

Roselle effervescent tablet

(Quang H. Luong and Huyen T. T. Le, 2008)

Acknowledgements