Vol. 12, Issue 6 (2023)

Author(s):
Gunjeshree Gond, Annu Verma, Oshin Pali and Shreya Paikra

Abstract:
Roselle is an underutilized crop with high nutritional and food processing potential. The roselle extract has a unique red colour, good flavour, low sugar and high acidic content. Roselle calyces are highly acidic and can not be consumed directly. The high acidity of roselle makes the juice sour hence, the research work was carried out by adding different types of sweetening agents. The current study was designed to develop roselle beverage in order to take advantage of the potential health and processing benefits of this crop using different natural sweeteners. This research experiment was conducted at the laboratory of Vegetable Science Department, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.). The recipe standardization of roselle nectar with 4 treatments (Roselle ₊ Sugar, Roselle ₊ Date, Roselle ₊ Jaggery and Roselle ₊ Honey) and 3 replications were carried out under Completely Randomized Block Design. Sensory evaluation was performed for the prepared roselle nectar and the study revealed that, treatment T₁ having combination of roselle and sugar received the highest overall acceptability score of 8.2.