Title of article :
Drying Rate and Product Quality Evaluation of Roselle (Hibiscus sabdariffa L.) Calyces Extract Dried with Foaming Agent under Different Temperatures
Author/Authors :
Djaeni, Mohamad Department of Chemical Engineering - Faculty of Engineering - Diponegoro University - Jl. Prof. H. Soedarto - SH - Tembalang - Semarang 50275, Indonesia , Cahyo Kumoro, Andri Department of Chemical Engineering - Faculty of Engineering - Diponegoro University - Jl. Prof. H. Soedarto - SH - Tembalang - Semarang 50275, Indonesia , Budi Sasongko, Setia Department of Chemical Engineering - Faculty of Engineering - Diponegoro University - Jl. Prof. H. Soedarto - SH - Tembalang - Semarang 50275, Indonesia , Dwi Utari, Febiani Department of Chemical Engineering - Faculty of Engineering - Diponegoro University - Jl. Prof. H. Soedarto - SH - Tembalang - Semarang 50275, Indonesia
Abstract :
The utilisation of roselle (Hibiscus sabdarifa L.) calyx as a source of anthocyanins has been explored through intensive
investigations. Due to its perishable property, the transformation of roselle calyces into dried extract without reducing their quality
is highly challenging. Te aim of this work was to study the efect of air temperatures and relative humidity on the kinetics and
product quality during drying of roselle extract foamed with ovalbumin and glycerol monostearate (GMS). Te results showed that
foam mat drying increased the drying rate signifcantly and retained the antioxidant activity and colour of roselle calyces extract.
Shorter drying time was achieved when higher air temperature and/or lower relative humidity was used. Foam mat drying produced
dried brilliant red roselle calyces extract with better antioxidant activity and colour qualities when compared with nonfoam mat
drying. Te results showed the potential for retaining the roselle calyces extract quality under suggested drying conditions.
Keywords :
Drying Rate , Product Quality Evaluation , Roselle , Hibiscus sabdariffa L. , Foaming , Different Temperatures
Journal title :
International Journal of Food Science