دراسة تصنيعية و كيميائية على شراب الكركديه و الزنجبيل

الملخص EN

The aim of this investigation was to study chemical and sensory characteristics of rosselle (Hibiscus Sabdariffa L.) and ginger (Zingiber officinale) drinks which made by mixing rosselle drink and ginger drink in different percentage ranged between 10 to 50% in addition to rosselle and ginger drinks samples without mixing.

Total soluble solids (TSS) of drinks samples ranged between 11.2 and 13.3%,while pH and total acidity values were (2.58-5.75) and (0.35-0.22) respectively ,while total acidity were 0.39 for rosselle drink and 0.02% for ginger drink.

Anthocyanins and polyphenols ranged between (85.07-193.82 mg/l) and ( 9.56-10.01mg/100ml) respectively.

Sensory test showed that drink samples were acceptable and samples with low percentage of ginger drink were preferd.