Optimization of roselle beverage formulation using response surface methodology
Main Article Content
Keywords
anthocyanin, stevia, formulation, hot water extraction, response surface methodology, roselle beverage, sensory evaluation
Abstract
Roselle beverage as a functional drink is rich in vitamin C and anthocyanin compounds. The aim of this work is formulation of roselle beverage. In this study roselle beverage formulations were prepared. Durability and physicochemical tests were investigated. Considering that roselle beverage is effective in treating diabetes, therefor it is necessary to use other sweeteners except sugar to decrease sugar from the formulation by replacing it with stevia. In order to optimize time and temperature conditions of aqueous extraction of roselle calyx, response surface methodology was used considering features such as anthocyanin content, vitamin C content, total solids and opacity of drink. The beverage formulation was done using the response surface methodology. Results suggested 85 °C for 10 min as the best conditions for aqueous extraction. The best product considering sensory evaluation, opacity and brix was including 1% stevia, 0.08 g/l Arabic gum, 95% extract and 0.9% sugar. Pasteurization and storage conditions significantly affected the total anthocyanin contents and vitamin C content of the product. The best condition of roselle beverage formulation can be used in industrial production.
References
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Adigun, M.O., Ogundipe, O.D., Anetor, J.I. and Odetunde, A.O., 2006. Dose-dependent changes in some haematological parameters during short-term administration of Hibiscus sabdariffa calyx aqueous extract (zobo) in Wistar albino rats. African Journal of Medicine and Medical Sciences 35: 73-77.
Alarcón-Aguilar, F.J., Zamilpa, A., Perez-Garcia, M.D., Almanza-Perez, J.C., Romero-Nunez, E., Campos-Sepulveda, E.A., Vazquez-Carrillo, L.I. and Roman-Ramos, R., 2007. Effect of Hibiscus sabdariffa on obesity in MSG mice. Journal of Ethnopharmacology 114: 66-71.
Ali, B.H., Wabel, N.A. and Blunden, G., 2005. Pharmacological and toxicological aspects of Hibiscus sabdariffa L. Phytotheraphy Research 19: 369-375.
Appel, S.D., 2003. Red sorrel, Hibiscus sabdariffa: the other ‘cranberry’. Plants Gardens News 18: 2.
Aremu, A.O., Ndhlala, A.R., Fawole, O.A., Light, M.E., Finnie, J.F. and Van Staden, J., 2010. In vitro pharmacological evaluation and phenolic content of ten South African medicinal plants used as anthelmintics. South African Journal of Botany 76: 558-566.
Association of Official Analytical Chemists (AOAC), 2000. Official methods of analysis of AOAC International (17th Ed.). AOAC, Gaithersburg, MD, USA.
Bamishaiye, E.I., Olayemi, F.F. and Bamishaiye, O.M., 2011. Effects of boiling time on mineral and vitamin C content of three varieties of Hibiscus sabdriffa drink in Nigeria. World Journal of Agricultural Sciences 7: 62-67.
Bolade, M.K., Oluwalana, I.B. and Ojo, O., 2009. Commercial practice of roselle (Hibiscus sabdariffa L.) beverage production: optimization of hot water extraction and sweetness level. World Journal of Agricultural Sciences5: 126-131.
Cacace, J.E. and Mazza, G., 2003. Mass transfer process during extraction of phenolic compounds from milled berries. Journal of Food Engineering 59: 379-389.
Cissé, M., Vaillant, F., Acosta, O., Dhuique-Mayer, C. and Dornier, M., 2009. Thermal degradation kinetics of anthocyanins from blood orange, blackberry, and roselle using the Arrhenius, Eyring, and Ball models. Journal of Agricultural and Food Chemistry 57: 6285-6291.
Clydesdale, F.M.C., 1979. Roselle (H.S.L.) anthocyanins as colourants for beverages and gelatin deserts. Journal of Food Protection 42: 204-267.
Coda, R., Rizzello, C.G., Trani, A. and Gobbetti, M., 2011. Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria. Food Microbiology 28: 526-536.
Dafallah, A.A. and Al-Mustafa, Z., 1996. Investigation of the anti-inflammatory action of Acacia nilotica and Hibiscus sabdariffa. The American Journal of Chinese Medicine 24: 263-269.
Dhuique-Mayer, C., Tbatou, M., Carail, M., Caris-Veyrat, C., Dornier, M. and Amiot, M.J., 2007. Thermal degradation of antioxidant micronutrients in citrus juice: kinetics and newly formed compounds. Journal of Agricultural and Food Chemistry 55: 4209-4216.
Du, C.T. and Francis, F.J., 1973. Anthocyanins of roselle (Hibiscus sabdariffa). Journal of Food Science 38: 810-812.
Dufresne, C.J. and Farnworth, E.R., 2001. A review of latest research findings on the health promotion properties of tea. The Journal of Nutritional Biochemistry 12: 404-421.
Duke, C.T. and Francis, F.J., 1973. Anthocyanins of rosella (Hibiscus sabdariffa L.). Journal of Food Science 38: 810-812.
Fasoyiro, S.B., Babalola, S.O. and Owosibo, T., 2005. Chemical composition and sensory quality of fruit-flavoured roselle (Hibiscus sabdariffa) drinks. World Journal of Agricultural Sciences 1: 161-164.
Fouda, A.M., Daba, M.H. and Dahab, G.M., 2007. Inhibitory effects of aqueous extract of Hibiscus sabdariffa on contractility of the rat bladder and uterus. Canadian Journal of Physiology and Pharmacology85: 1020-1031.
Fuleki, T. and Francis, F.J., 1968. Determination of total anthocyanin and degradation index. Journal of Food Science 33: 78-82.
Gruenwald, J., 2009. Novel botanical ingredients for beverages. Clinics in Dermatology 27: 210-216.
Haji, F.M. and Haji, T.A., 1999. The effect of sour tea (Hibiscus sabdariffa) on essential hypertension. Journal of Ethnopharmacology 65: 231-236.
Herrera-Arellano, A., Miranda-Sánchez, J., Avila-Castro, P., Herrera-Alvarez, S., Jiménez-Ferrer, J.E., Zamilpa, A., Román-Ramos, R., Ponce-Monter, H. and Tortoriello, J., 2007. Clinical effects produced by a standarized herbal medicinal product of Hibiscus sabdariffa on patients with hypertension. A randomized, double-blind, lisinopril-controlled clinical trial. Planta Medica 73: 6-12.
Institute of Food Technologists (IFT), 1981. Sensory evaluation guide for testing food and beverage products. Food Technology 35: 50-59.
Iyare, E.E., Adegoke, O.A. and Nwagha, U.I., 2010. Mechanism of the decreased food consumption and weight gain in rats following consumption of aqueous extract of the calyx of Hibiscus sabdariffaduring pregnancy. Asian Pacific Journal of Tropical Medicine 3: 185-188.
Jiménez, N., Bohuon, P., Lima, J., Dornier, M., Vaillant, F. and Pérez, A.M., 2010. Kinetics of anthocyanin degradation and browning in reconstituted blackberry juice treated at high temperatures (100-180 °C). Journal of Agricultural and Food Chemistry 58: 2314-2322.
Lees, R., 1975. Food analysis: analytical and control methods for the manufacturer and buyer. CRS Press, London, UK.
Lin, T.L., Lin, H.H., Chen, C.C., Lin, M.C., Chou, M.C. and Wang, C.J., 2007. Hibiscus sabdariffa extract reduces serum cholesterol in men and women. Nutrition Research 27: 140-145.
Liu, J.Y., Chen, C.C., Wang, W.H., Hsu, J.D., Yang, M.Y. and Wang, C.J., 2006. The protective effects of Hibiscus sabdariffa extract on CCl4-induced liver fibrosis in rats. Food and Chemical Toxicology 44: 336-343.
Liu, K.S., Tsao, S.M. and Yin, M.C., 2005. In vitro antibacterial activity of roselle calyx and protocatechuic acid. Phytotherapy Research 19: 942-945.
Mantell, C., Rodriguez, M. and De la Ossa, E.M., 2002. Semi-batch extraction of anthocyanins from red grape pomace in packed beds: experimental results and process modelling. Chemical Engineering Science 57: 3831-3838.
Meilgaard, M.C., Carr, T.B. and Civille, G.V., 1991. Sensory evaluation technique. CRC Press, Boca Raton, FL, USA.
Morris, B.J., 1958. The chemical analysis of foods and food products. Van Nostrand, New York, NY, USA.
Morton, J.F., 1987. Roselle. In: Morton, J.F. (ed.) Fruits of warm climate. J.F. Morton, Miami, FL, USA, pp. 281-286.
Nerantzaki, A.A., Tsiafoulis, C.G., Charisiadis, P., Kontogianni, V.G. and Gerothanassis, I. P., 2011. Novel determination of the total phenolic content in crude plant extracts by the use of 1H NMR of the -OH spectral region. Analytica Chimica Acta 688: 54-60.
Olatunde, F.E. and Fakoya, A., 2005. Free radical scavenging and antigenotoxic activities of natural phenolic compounds in dried flowers of Hibiscus sabdariffa L. Molecular Nutrition and Food Research 49: 1120-1128.
Oliver, B., 1960. Medicinal plants in Nigeria. Nigerian College of Arts, Science and Technology, Ibadan, Nigeria.
Olvera-Garcia, V., Castano-Tostado, E., Rezendiz-Lopez, R.I., Reynoso-Camacho, R., Gonzalez de Mejia, E., Elizondo, G. and Loarca-Pina, G., 2008. Hibiscus sabdariffa L. extracts inhibit the mutagenicity inmicrosuspension assay and the prolifetarion of HeLa cells. Journal of Food Science 73: T75-T81.
Penders, M.H.G.M., Jones, D.P., Needham, D. and Pelan, E.G., 1998. Mechanistic study of equilibrium and kinetic behaviour of tea cream formation. Food Hydrocolloids 12: 9-15.
Perry, L.M., 1980. Medicinal plants of east and southeast Asia: attributed properties and uses. MIT Press, Cambridge, MA, USA.
Pinelo, M., Rubilar, M., Jerez, M., Sineiro, J. and Nunez, M.J., 2005. Effect of solvent, temperature, and solvent-to-solid ratio on the total phenolic content and antiradical activity of extracts from different components of grape pomace. Journal of Agricultural and Food Chemistry 53: 2111-2117.
Prenesti, E., Berto, S., Daniele, P.G. and Toso, S., 2007. Antioxidant power quantification of decoction and cold infusions of Hibiscus sabdariffa flowers. Food Chemistry 100: 433-438.
Ramakrishna, B.V., Jayaprakasha, G.K., Jena, B.S. and Singh, R.P., 2008. Antioxidant activities of roselle (Hibiscus sabdariffa) calyces and fruit extracts. Journal of Food Science and Technology 45: 223-227.
Ross, I.A., 2003. Medicinal plants of the world, volume 2: chemical constituents, traditional and modern uses. Humana Press, Totowa, NJ, USA.
Roy, D., Daoudi, L. and Azaola, A., 2002. Optimization of galactooligosaccharide production by Bifidobacterium infants RW-8120 using response surface methodology. Journal of Industrial Microbiology and Biotechnology 29: 281-285.
Ruangsri, P., Chumsri, P., Sirichote, A. and Itharat, A., 2008. Changes in quality and bioactive properties of concentrated roselle (Hibiscus sabdariffa Linn.) extract. Asian Journal of Food and Agro-Industry 1: 62-67.
Sánchez-Mendoza, J., Domínguez-López, A., Navarro-Galindo, S. and López-Sandoval, J. A., 2008. Some physical properties of roselle (Hibiscus sabdariffa L.) seeds as a function of moisture content. Journal of Food Engineering 87: 391-397.
Servili, M., Rizzello, C. G., Taticchi, A., Esposto, S., Urbani, S., Mazzacane, F., Di Maio, I., Selvaggini, R., Gobbetti, M. and Di Cagno, R., 2011. Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. International Journal of Food Microbiology 147: 45-52.
Soobrattee, M.A., Bahorun, T., Neergheen, V.S., Googoolye, K. and Aruoma, O.I., 2008. Assessment of the content of phenolics and antioxidant actions of the Rubiaceae, Ebenaceae, Celastraceae, Erythroxylaceae and Sterculaceae families of Mauritian endemic plants. Toxicology in Vitro 22: 45-56.
Sorenson, D. and Bogue, J., 2005. Market-oriented new product design of functional orange juice beverages: a qualitative approach. Journal of Food Products Marketing 11: 57-73.
Taherian, A.R., Fustier, P. and Ramaswamy, H.S., 2006. Effect of added oil and modified starch on rheological properties, droplet size distribution, opacity and stability of beverage cloud emulsions. Journal of Food Engineering 77: 687-696.
Tsai, P.J., Mc Intosh, J., Pearce, P., Camden, B. and Jordan, B.R., 2002. Anthocyanin and antioxidant capacity in roselle (Hibiscus sabdariffaL.) extract. Food Research International 35: 351-356.
Watt, J.M. and Breyer-Brandwijk, M.G., 1962. The medicinal and poisonous plants of southern and eastern Africa: being an account of their medicinal and other uses, chemical composition, pharmacological effects and toxicology in man and animal. E. & S. Livingstone Ltd, Edinburgh, UK.
Wongkittipong, R., Prat, L., Damronglerd, S. and Gourdon, C., 2004. Solid-liquid extraction of andrographolide from plants - experimental study, kinetic reaction and model. Separation and Purification Technology40: 147-154.
Adigun, M.O., Ogundipe, O.D., Anetor, J.I. and Odetunde, A.O., 2006. Dose-dependent changes in some haematological parameters during short-term administration of Hibiscus sabdariffa calyx aqueous extract (zobo) in Wistar albino rats. African Journal of Medicine and Medical Sciences 35: 73-77.
Alarcón-Aguilar, F.J., Zamilpa, A., Perez-Garcia, M.D., Almanza-Perez, J.C., Romero-Nunez, E., Campos-Sepulveda, E.A., Vazquez-Carrillo, L.I. and Roman-Ramos, R., 2007. Effect of Hibiscus sabdariffa on obesity in MSG mice. Journal of Ethnopharmacology 114: 66-71.
Ali, B.H., Wabel, N.A. and Blunden, G., 2005. Pharmacological and toxicological aspects of Hibiscus sabdariffa L. Phytotheraphy Research 19: 369-375.
Appel, S.D., 2003. Red sorrel, Hibiscus sabdariffa: the other ‘cranberry’. Plants Gardens News 18: 2.
Aremu, A.O., Ndhlala, A.R., Fawole, O.A., Light, M.E., Finnie, J.F. and Van Staden, J., 2010. In vitro pharmacological evaluation and phenolic content of ten South African medicinal plants used as anthelmintics. South African Journal of Botany 76: 558-566.
Association of Official Analytical Chemists (AOAC), 2000. Official methods of analysis of AOAC International (17th Ed.). AOAC, Gaithersburg, MD, USA.
Bamishaiye, E.I., Olayemi, F.F. and Bamishaiye, O.M., 2011. Effects of boiling time on mineral and vitamin C content of three varieties of Hibiscus sabdriffa drink in Nigeria. World Journal of Agricultural Sciences 7: 62-67.
Bolade, M.K., Oluwalana, I.B. and Ojo, O., 2009. Commercial practice of roselle (Hibiscus sabdariffa L.) beverage production: optimization of hot water extraction and sweetness level. World Journal of Agricultural Sciences5: 126-131.
Cacace, J.E. and Mazza, G., 2003. Mass transfer process during extraction of phenolic compounds from milled berries. Journal of Food Engineering 59: 379-389.
Cissé, M., Vaillant, F., Acosta, O., Dhuique-Mayer, C. and Dornier, M., 2009. Thermal degradation kinetics of anthocyanins from blood orange, blackberry, and roselle using the Arrhenius, Eyring, and Ball models. Journal of Agricultural and Food Chemistry 57: 6285-6291.
Clydesdale, F.M.C., 1979. Roselle (H.S.L.) anthocyanins as colourants for beverages and gelatin deserts. Journal of Food Protection 42: 204-267.
Coda, R., Rizzello, C.G., Trani, A. and Gobbetti, M., 2011. Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria. Food Microbiology 28: 526-536.
Dafallah, A.A. and Al-Mustafa, Z., 1996. Investigation of the anti-inflammatory action of Acacia nilotica and Hibiscus sabdariffa. The American Journal of Chinese Medicine 24: 263-269.
Dhuique-Mayer, C., Tbatou, M., Carail, M., Caris-Veyrat, C., Dornier, M. and Amiot, M.J., 2007. Thermal degradation of antioxidant micronutrients in citrus juice: kinetics and newly formed compounds. Journal of Agricultural and Food Chemistry 55: 4209-4216.
Du, C.T. and Francis, F.J., 1973. Anthocyanins of roselle (Hibiscus sabdariffa). Journal of Food Science 38: 810-812.
Dufresne, C.J. and Farnworth, E.R., 2001. A review of latest research findings on the health promotion properties of tea. The Journal of Nutritional Biochemistry 12: 404-421.
Duke, C.T. and Francis, F.J., 1973. Anthocyanins of rosella (Hibiscus sabdariffa L.). Journal of Food Science 38: 810-812.
Fasoyiro, S.B., Babalola, S.O. and Owosibo, T., 2005. Chemical composition and sensory quality of fruit-flavoured roselle (Hibiscus sabdariffa) drinks. World Journal of Agricultural Sciences 1: 161-164.
Fouda, A.M., Daba, M.H. and Dahab, G.M., 2007. Inhibitory effects of aqueous extract of Hibiscus sabdariffa on contractility of the rat bladder and uterus. Canadian Journal of Physiology and Pharmacology85: 1020-1031.
Fuleki, T. and Francis, F.J., 1968. Determination of total anthocyanin and degradation index. Journal of Food Science 33: 78-82.
Gruenwald, J., 2009. Novel botanical ingredients for beverages. Clinics in Dermatology 27: 210-216.
Haji, F.M. and Haji, T.A., 1999. The effect of sour tea (Hibiscus sabdariffa) on essential hypertension. Journal of Ethnopharmacology 65: 231-236.
Herrera-Arellano, A., Miranda-Sánchez, J., Avila-Castro, P., Herrera-Alvarez, S., Jiménez-Ferrer, J.E., Zamilpa, A., Román-Ramos, R., Ponce-Monter, H. and Tortoriello, J., 2007. Clinical effects produced by a standarized herbal medicinal product of Hibiscus sabdariffa on patients with hypertension. A randomized, double-blind, lisinopril-controlled clinical trial. Planta Medica 73: 6-12.
Institute of Food Technologists (IFT), 1981. Sensory evaluation guide for testing food and beverage products. Food Technology 35: 50-59.
Iyare, E.E., Adegoke, O.A. and Nwagha, U.I., 2010. Mechanism of the decreased food consumption and weight gain in rats following consumption of aqueous extract of the calyx of Hibiscus sabdariffaduring pregnancy. Asian Pacific Journal of Tropical Medicine 3: 185-188.
Jiménez, N., Bohuon, P., Lima, J., Dornier, M., Vaillant, F. and Pérez, A.M., 2010. Kinetics of anthocyanin degradation and browning in reconstituted blackberry juice treated at high temperatures (100-180 °C). Journal of Agricultural and Food Chemistry 58: 2314-2322.
Lees, R., 1975. Food analysis: analytical and control methods for the manufacturer and buyer. CRS Press, London, UK.
Lin, T.L., Lin, H.H., Chen, C.C., Lin, M.C., Chou, M.C. and Wang, C.J., 2007. Hibiscus sabdariffa extract reduces serum cholesterol in men and women. Nutrition Research 27: 140-145.
Liu, J.Y., Chen, C.C., Wang, W.H., Hsu, J.D., Yang, M.Y. and Wang, C.J., 2006. The protective effects of Hibiscus sabdariffa extract on CCl4-induced liver fibrosis in rats. Food and Chemical Toxicology 44: 336-343.
Liu, K.S., Tsao, S.M. and Yin, M.C., 2005. In vitro antibacterial activity of roselle calyx and protocatechuic acid. Phytotherapy Research 19: 942-945.
Mantell, C., Rodriguez, M. and De la Ossa, E.M., 2002. Semi-batch extraction of anthocyanins from red grape pomace in packed beds: experimental results and process modelling. Chemical Engineering Science 57: 3831-3838.
Meilgaard, M.C., Carr, T.B. and Civille, G.V., 1991. Sensory evaluation technique. CRC Press, Boca Raton, FL, USA.
Morris, B.J., 1958. The chemical analysis of foods and food products. Van Nostrand, New York, NY, USA.
Morton, J.F., 1987. Roselle. In: Morton, J.F. (ed.) Fruits of warm climate. J.F. Morton, Miami, FL, USA, pp. 281-286.
Nerantzaki, A.A., Tsiafoulis, C.G., Charisiadis, P., Kontogianni, V.G. and Gerothanassis, I. P., 2011. Novel determination of the total phenolic content in crude plant extracts by the use of 1H NMR of the -OH spectral region. Analytica Chimica Acta 688: 54-60.
Olatunde, F.E. and Fakoya, A., 2005. Free radical scavenging and antigenotoxic activities of natural phenolic compounds in dried flowers of Hibiscus sabdariffa L. Molecular Nutrition and Food Research 49: 1120-1128.
Oliver, B., 1960. Medicinal plants in Nigeria. Nigerian College of Arts, Science and Technology, Ibadan, Nigeria.
Olvera-Garcia, V., Castano-Tostado, E., Rezendiz-Lopez, R.I., Reynoso-Camacho, R., Gonzalez de Mejia, E., Elizondo, G. and Loarca-Pina, G., 2008. Hibiscus sabdariffa L. extracts inhibit the mutagenicity inmicrosuspension assay and the prolifetarion of HeLa cells. Journal of Food Science 73: T75-T81.
Penders, M.H.G.M., Jones, D.P., Needham, D. and Pelan, E.G., 1998. Mechanistic study of equilibrium and kinetic behaviour of tea cream formation. Food Hydrocolloids 12: 9-15.
Perry, L.M., 1980. Medicinal plants of east and southeast Asia: attributed properties and uses. MIT Press, Cambridge, MA, USA.
Pinelo, M., Rubilar, M., Jerez, M., Sineiro, J. and Nunez, M.J., 2005. Effect of solvent, temperature, and solvent-to-solid ratio on the total phenolic content and antiradical activity of extracts from different components of grape pomace. Journal of Agricultural and Food Chemistry 53: 2111-2117.
Prenesti, E., Berto, S., Daniele, P.G. and Toso, S., 2007. Antioxidant power quantification of decoction and cold infusions of Hibiscus sabdariffa flowers. Food Chemistry 100: 433-438.
Ramakrishna, B.V., Jayaprakasha, G.K., Jena, B.S. and Singh, R.P., 2008. Antioxidant activities of roselle (Hibiscus sabdariffa) calyces and fruit extracts. Journal of Food Science and Technology 45: 223-227.
Ross, I.A., 2003. Medicinal plants of the world, volume 2: chemical constituents, traditional and modern uses. Humana Press, Totowa, NJ, USA.
Roy, D., Daoudi, L. and Azaola, A., 2002. Optimization of galactooligosaccharide production by Bifidobacterium infants RW-8120 using response surface methodology. Journal of Industrial Microbiology and Biotechnology 29: 281-285.
Ruangsri, P., Chumsri, P., Sirichote, A. and Itharat, A., 2008. Changes in quality and bioactive properties of concentrated roselle (Hibiscus sabdariffa Linn.) extract. Asian Journal of Food and Agro-Industry 1: 62-67.
Sánchez-Mendoza, J., Domínguez-López, A., Navarro-Galindo, S. and López-Sandoval, J. A., 2008. Some physical properties of roselle (Hibiscus sabdariffa L.) seeds as a function of moisture content. Journal of Food Engineering 87: 391-397.
Servili, M., Rizzello, C. G., Taticchi, A., Esposto, S., Urbani, S., Mazzacane, F., Di Maio, I., Selvaggini, R., Gobbetti, M. and Di Cagno, R., 2011. Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. International Journal of Food Microbiology 147: 45-52.
Soobrattee, M.A., Bahorun, T., Neergheen, V.S., Googoolye, K. and Aruoma, O.I., 2008. Assessment of the content of phenolics and antioxidant actions of the Rubiaceae, Ebenaceae, Celastraceae, Erythroxylaceae and Sterculaceae families of Mauritian endemic plants. Toxicology in Vitro 22: 45-56.
Sorenson, D. and Bogue, J., 2005. Market-oriented new product design of functional orange juice beverages: a qualitative approach. Journal of Food Products Marketing 11: 57-73.
Taherian, A.R., Fustier, P. and Ramaswamy, H.S., 2006. Effect of added oil and modified starch on rheological properties, droplet size distribution, opacity and stability of beverage cloud emulsions. Journal of Food Engineering 77: 687-696.
Tsai, P.J., Mc Intosh, J., Pearce, P., Camden, B. and Jordan, B.R., 2002. Anthocyanin and antioxidant capacity in roselle (Hibiscus sabdariffaL.) extract. Food Research International 35: 351-356.
Watt, J.M. and Breyer-Brandwijk, M.G., 1962. The medicinal and poisonous plants of southern and eastern Africa: being an account of their medicinal and other uses, chemical composition, pharmacological effects and toxicology in man and animal. E. & S. Livingstone Ltd, Edinburgh, UK.
Wongkittipong, R., Prat, L., Damronglerd, S. and Gourdon, C., 2004. Solid-liquid extraction of andrographolide from plants - experimental study, kinetic reaction and model. Separation and Purification Technology40: 147-154.
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Apr 30, 2013
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