Abstract
Roselle (Hibiscus sabdariffa) belongs to the family Malvaceae and is suitable for cultivation in tropical warm and humid regions. The calyces are plentiful of phytochemical and antioxidants, thus can be used in healthy and nutritious food formulations. There has been increased awareness of nutritional and health benefits while considering various kinds of fruit juice and beverages globally. In this essence, roselle could offer a wide range of nutritional and health benefits in the formulation of food products. Roselle is a seasonal crop, so it needs care to process and lengthen its shelf life by adopting various processing technologies including drying, storing, and new types of food product development. Roselle also offers a number of processed food products blended with various types of fruits. This chapter describes the usages of roselle in the domestic and industrial scale, drying of calyces and their preservation, physicochemical properties of calyces, and various food products developed from roselle.
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