National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Edible flowers impart unique and powerful color, aroma and flavor to the food. They are rich in nutrients, and also possess antioxidant and antimicrobial properties. Hibiscus rosa-sinensis is an evergreen shrub, belonging to the Malvaceae family. The present investigation was aimed to enhance the consumption of Hibiscus as an edible flower in the daily diet in order to exploit their nutritional benefits. The nutritional composition of fresh red Hibiscus rosa-sinensis flowers was analyzed and these flowers were incorporated into various products. Fresh Hibiscus rosa-sinensis flowers had 1.54 g protein and 0.35 g fat. Total ash was 1.40 g / 100 g, crude fibre was 1.50 g and carbohydrate was 13.71 g per 100 g. Among vitamins the flowers had β-carotene (54.02 μg) and vitamin C (7.502 mg).Three different variations of the gulkand and juice were prepared and were subjected to acceptability studies. The macronutrient composition was computed and shelf life study was carried out. Gulkand with 10 per cent variation and juice with 50 per cent variation was found to be most acceptable. Gulkand was found to be suitable for consumption after 60 days of storage.
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