Formulation of Low-Calorie Roselle Syrup Using Sorbitol and Carboxymethyl Cellulose

ANANINGSIH, VICTORIA KRISTINA Formulation of Low-Calorie Roselle Syrup Using Sorbitol and Carboxymethyl Cellulose. ICFSE Full Paper.

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Abstract

Roselle flowers can be used as an ingredient in herbal drinks with health benefits. Roselle flowers contain several active components, such as anthocyanins, flavonoids, phenolic acids, and some organic acids. Roselle flowers have health benefits such as anti-hypertensive, anti- diabetic, and diuretic. In addition, roselle flowers also function as a sour taste and natural dye. The use of roselle flowers as a low-calorie syrup product has the potential to be developed. A sweetener (sorbitol) and thickening agent (Carboxymethyl Cellulose) can be applied to this low-calorie syrup product. Sorbitol is a sugar alcohol (polyol) that contains low calories of 2.6 kcal/g with a sweetness level of 0,6 times compared of sucrose. CMC is water soluble, colorless, non-toxic, and acts as a thickener, stabilizer, and water binder. This study aims to determine the best formulation of CMC based on physicochemical and sensory characteristics of low-calorie roselle syrup. Ratio of sorbitol and water used was 1:1. The addition of CMC increased the total dissolved solids, viscosity, and acidity and decreased the brightness and redness of roselle syrup. With the addition of sorbitol and 0.5% CMC thickener, rosella syrup produced the highest score on the sensory test (overall), which was 3,8 out of 5 (like). This formula produced viscosity (19.33 cP), total dissolved solids (33 .68), lightness value (3.46), a*value (8.06), pH (3.00), antioxidant activity (21.51%), and glucose level (11.07 mg/ml). Keywords : syrup, roselle, Carboxymethyl Cellulose."

Item Type: Article
Subjects: 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology > Food processing
Depositing User: Ms Kristina Ananingsih
Date Deposited: 02 May 2023 11:16
Last Modified: 02 Dec 2023 15:01
URI: http://repository.unika.ac.id/id/eprint/31614

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