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Alian, A., Reyad, Y., Rabei, M., Mahmoud, D. (2006). EFFECT OF EXTRACTION METHOD ON SOME PROPERTIES OF KARKADE PETALS EXTRACT. Journal of Food and Dairy Sciences, 31(10), 6529-6535. doi: 10.21608/jfds.2006.236865
A. Alian; Y. Reyad; M. Rabei; Doaa Mahmoud. "EFFECT OF EXTRACTION METHOD ON SOME PROPERTIES OF KARKADE PETALS EXTRACT". Journal of Food and Dairy Sciences, 31, 10, 2006, 6529-6535. doi: 10.21608/jfds.2006.236865
Alian, A., Reyad, Y., Rabei, M., Mahmoud, D. (2006). 'EFFECT OF EXTRACTION METHOD ON SOME PROPERTIES OF KARKADE PETALS EXTRACT', Journal of Food and Dairy Sciences, 31(10), pp. 6529-6535. doi: 10.21608/jfds.2006.236865
Alian, A., Reyad, Y., Rabei, M., Mahmoud, D. EFFECT OF EXTRACTION METHOD ON SOME PROPERTIES OF KARKADE PETALS EXTRACT. Journal of Food and Dairy Sciences, 2006; 31(10): 6529-6535. doi: 10.21608/jfds.2006.236865

EFFECT OF EXTRACTION METHOD ON SOME PROPERTIES OF KARKADE PETALS EXTRACT

Article 5, Volume 31, Issue 10, October 2006, Page 6529-6535  XML PDF (134.76 K)
Document Type: Original Article
DOI: 10.21608/jfds.2006.236865
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Authors
A. Alian1; Y. Reyad1; M. Rabei2; Doaa Mahmoud2
1Food Science and Technology Department. Faculty of Agriculture. Cairo University.
2Food Technology Research Institute. Agriculture Research Center. Ministry Of Agriculture.
Abstract
Effect of extraction methods of karkade using water or water with 2% citric acid on some chemical and physical properties has been carried out. Extraction methods were carried out for 15min up to 24 hrs at 5 to 100 C. T.S.S. content was found to be increased by increasing the period of extraction as well as by increasing the temperature. hence it was 13-36 during extraction with water and 20-55 by adding 2% citric acid during extraction. The change in refractive index was quite slight and ranged between 1.3345 and 1.3394. pH values for karkade extracted with water were 3.75-3.62. while they were 3.71-3.43 by adding 2% citric acid to extraction water.
Keywords
karkade petals. Hibiscus sabdan'ffa. T.S.S. refractive index
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