( 500g Pack ) Roselle Supreme Instant Whipped Topping 500g

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Augustin, M. A.; Hemar, Y. Nano-and Micro-structured Assemblies for Encapsulation of Food Ingredients. Chem. Soc. Rev. 2009, 38( 4), 902–912. DOI: 10.1039/B801739P. [Crossref] [PubMed] [Web of Science ®] , [Google Scholar] Ekici, L.; Simsek, Z.; Ozturk, I.; Sagdic, O.; Yetim, H. Effects of Temperature, Time, and pH on the Stability of Anthocyanin Extracts: Prediction of Total Anthocyanin Content Using Nonlinear Models. Food Anal. Methods. 2014, 7( 6), 1328–1336. DOI: 10.1007/s12161-013-9753-y. [Crossref] [Web of Science ®] , [Google Scholar] Among the Tiv Tribe of Central Nigeria, the plant is called "Ashwe" while the capsule is referred to as "Agbende Ashwe". [11] It is primarily consumed as a soup in three forms: The leaves are either cooked, or steamed and crushed on a grinding stone, in which form it is considered a delicacy due to its preservation of the characteristic 'tang' (slightly sour taste) of the leaves. The outer covering of the capsule (green variety) is also cooked as a soup which doesn't have the tang of the leaves. The red variant of the capsule are rarely (if ever) cooked, but instead boiled and the extract cooled and drank (like tea or soda when sugar is added). [12] This form is known as "zobo" which is actually a borrowed name, just as this method of preparation is borrowed. Traditionally the red variant was used as a dye to color wood, and similar things. [13] It is also called “Bissap” in Wolof, in Senegal. [14] It is known as “Wegda” in the Mossi language, one of four official regional languages spoken in Burkina Faso. In the Democratic Republic of Congo it is called "ngaï-ngaï". [15] Latin America and the Caribbean [ edit ] Moo-Huchin, V. M.; Estrada-Mota, I.; Estrada-León, R.; Cuevas-Glory, L.; Ortiz-Vázquez, E.; Vargas, M. D. L. V. Y.; Betancur-Ancona, D.; Sauri-Duch, E., et al. Determination of Some Physicochemical Characteristics, Bioactive Compounds and Antioxidant Activity of Tropical Fruits from Yucatan, Mexico. Food Chem. 2014, 152, 508–515. DOI: 10.1016/j.foodchem.2013.12.013. [Crossref] [PubMed] [Web of Science ®] , [Google Scholar] The Hibiscus leaves are a good source of polyphenolic compounds. The major identified compounds include neochlorogenic acid, chlorogenic acid, cryptochlorogenic acid, caffeoylshikimic acid and flavonoid compounds such as quercetin, kaempferol and their derivatives. [22] The flowers are rich in anthocyanins, as well as protocatechuic acid. The dried calyces contain the flavonoids gossypetin, hibiscetine and sabdaretine. The major pigment is not daphniphylline. [23] Small amounts of myrtillin (delphinidin 3-monoglucoside), chrysanthenin (cyanidin 3-monoglucoside), and delphinidin are present. Roselle seeds are a good source of lipid-soluble antioxidants, particularly gamma-tocopherol. [24] Uses [ edit ] Culinary [ edit ]

Rajabi, H.; Ghorbani, M.; Jafari, S. M.; Mahoonak, A. S.; Rajabzadeh, G. Retention of Saffron Bioactive Components by Spray Drying Encapsulation Using Maltodextrin, Gum Arabic and Gelatin as Wall Materials. Food Hydrocolloids. 2015, 51, 327–337. DOI: 10.1016/j.foodhyd.2015.05.033. [Crossref] [Web of Science ®] , [Google Scholar] Jus de bissap, bouy, ditax, gingembre-Spécifications". www.asn.sn. Association Sénégalaise de Normalisation. 2009. Archived from the original on 2023-04-09 . Retrieved 2023-04-09.

Fang, Z.; Bhandari, B. Encapsulation of Polyphenols–a Review. Trends Food Sci. Technol. 2010, 21( 10), 510–523. DOI: 10.1016/j.tifs.2010.08.003. [Crossref] [Web of Science ®] , [Google Scholar] Rezende, Y. R. R. S.; Nogueira, J. P.; Narain, N. Microencapsulation of Extracts of Bioactive Compounds Obtained from Acerola (Malpighia Emarginata DC) Pulp and Residue by Spray and Freeze Drying: Chemical, Morphological and Chemometric Characterization. Food Chem. 2018, 254, 281–291. DOI: 10.1016/j.foodchem.2018.02.026. [Crossref] [PubMed] [Web of Science ®] , [Google Scholar]

Angel, R. C. M.; Espinosa-Muñoz, L. C.; Aviles-Aviles, C.; González-García, R.; Moscosa-Santillán, M.; Grajales-Lagunes, A.; Abud-Archila, M., et al. Spray-drying of Passion Fruit Juice Using Lactose-maltodextrin Blends as the Support Material. Braz. Arch. Biol. Technol. 2009, 52(4), 1011–1018. [Crossref] [Web of Science ®] , [Google Scholar] Abou-Arab, A. A.; Abu-Salem, F. M.; Abou-Arab, E. A. Physico-chemical Properties of Natural Pigments (Anthocyanin) Extracted from Roselle Calyces (Hibiscus Subdariffa). J. Am. Sci. 2011, 7(7), 445–456. [Google Scholar] A study was conducted to estimate the amount of outcrossing under local conditions in Malaysia. It was found that outcrossing occurred at a very low rate of about 0.02%. However, this rate is much lower in comparison to estimates of natural cross-pollination of between 0.20% and 0.68% as reported in Jamaica.

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Gabas, A. L.; Telis, V. R. N.; Sobral, P. J. A.; Telis-Romero, J. Effect of Maltodextrin and Arabic Gum in Water Vapor Sorption Thermodynamic Properties of Vacuum Dried Pineapple Pulp Powder. J. Food Eng. 2007, 82( 2), 246–252. DOI: 10.1016/j.jfoodeng.2007.02.029. [Crossref] [Web of Science ®] , [Google Scholar] Borrás-Linares, I.; Fernández-Arroyo, S.; Arráez-Roman, D.; Palmeros-Suárez, P. A.; Del Val-Díaz, R.; Andrade-Gonzáles, I.; Fernández-Gutiérrez, A.; Gómez-Leyva, J. F.; Segura-Carretero, A., et al. Characterization of Phenolic Compounds, Anthocyanidin, Antioxidant and Antimicrobial Activity of 25 Varieties of Mexican Roselle (Hibiscus Sabdariffa). Ind. Crops Prod. 2015, 69, 385–394. DOI: 10.1016/j.indcrop.2015.02.053. [Crossref] [Web of Science ®] , [Google Scholar] Ortiz, Elisabeth Lambert (2007). 70 classic Mexican recipes: easy-to-make, authentic and delicious dishes, shown step-by-step in 250 sizzling colour photographs. London: Southwater. p.94. ISBN 978-1-84476-434-1. OCLC 123375415.

Kelsa ~ Hau Za Cin:: ZOMI DAILY". www.zomidaily.org. 3 January 2015. Archived from the original on 2022-08-12. In recent years, researchers have focused on the nutritional and health benefits of typical natural antioxidants such as anthocyanins. [ Citation1 ] Anthocyanins are found in various fruits and vegetables with a wide variety of colors ranging from bright red to purple or dark green with high antioxidant capacity and present in glycoside form of anthocyanidin (aglycone). [ Citation2] While anthocyanins have the advantage of being a possible substitute for synthetic colors, their unique molecular structure makes them unstable and prone to decomposition. The stability of anthocyanins is affected by pH, temperature, the presence of light, metal ions, enzymes, oxygen, ascorbic acid, sugars, proteins, and sulfur dioxide. [ Citation3, Citation4]We have a prominent Cash and Carry style Solution for our smaller traders with easy access for our larger wholesalers in a central location in Rochdale, minutes away from the M60. In the Indian subcontinent (especially in the Ganges Delta region), roselle is cultivated for vegetable fibres. Roselle is called meśta (or meshta, the ś indicating an sh sound) in the region. Most of its fibres are locally consumed. However, the fibre (as well as cuttings or butts) from the roselle plant has great demand in natural fibre using industries.