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Chemical Composition and Sensory Quality of Fruit-Flavoured Roselle (Hibiscus sabdariffa) Drinks

Author(s): S.B. Fasoyiro | S.O. Babalola | T. Owosibo

Journal: World Journal of Agricultural Sciences
ISSN 1817-3047

Volume: 1;
Issue: 2;
Start page: 161;
Date: 2005;
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Keywords: Chemical | sensory | roselle | fruits | drinks

Roselle extract was flavoured with different fruits: Orange, pineapple and apple. pH, titratable acidity, total solid, proximate, minerals and vitamin C contents of the roselle-fruit drinks were determined. Roselle-fruit drinks increased in vitamin C and mineral quality. Roselle-fruits drinks had higher acceptability than the traditional roselle (zobo) drink especially the roselle-pineapple drink in term of its taste, flavour and overall acceptability.

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