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.
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
MLA
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
HARVARD
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
VANCOUVER
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
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