A comparative study on red and white karkade (Hibiscus sabdaríffa L.) calyces, extracts and their products

Pakistan Journal of Nutrition

Volumn 10, Issue 7, 2011, Pages 680-683

  Suliman, Abdallah M A ^a   Ali, Ali O ^a   Idriss, Sharaf Eldeen A A ^b   Abdualrahman, Mohammed A Y ^c  

^a UNIVERSITY OF GEZIRA   (Sudan)

^b University of El Imam El Mahdi   (Sudan)

^c Nyala Technical College   (Sudan)

Author keywords

Cold and hot drinks; Jams production; Red and white karkade calyces

Indexed keywords

ASCORBIC ACID; CALCIUM; CARBOHYDRATE; FAT; IRON; VEGETABLE PROTEIN;

ARTICLE; ASH; BEVERAGE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CONTROLLED STUDY; FLAVOR; FOOD; FOOD ANALYSIS; FOOD COLOR; FOOD PREFERENCE; HIBISCUS SABDARIFFA; JAMS; MARMALADE; MOISTURE; NONHUMAN; ORGANOLEPTIC PROPERTY; PLANT FIBER; RED KARKADE; SENSORY ANALYSIS; SEPAL; SPECIES COMPARISON; SUDAN; TITRIMETRY; WHITE KARKADE;

HIBISCUS SABDARIFFA;

EID: 80053076299     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2011.680.683     Document Type: Article

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