Optimisation of mixed drink made from red cabbage (Brassica oleracea L.) and roselle (Hibiscus sabdariffa L.) extracts

• Main Authors: Nur Farah Hani M.,, Huda-Faujan N.,, Hafiza Y.,, Faridah H.,, Arifin N.,
• Format: Article
• Language: English
• Published: Penerbit Universiti Kebangsaan Malaysia 2020
• Online Access: http://journalarticle.ukm.my/16810/1/49_03_16.pdf; http://journalarticle.ukm.my/16810/; http://www.mabjournal.com/index.php?option=com_content&view=article&id=1039&catid=59:current-view&Itemid=56

Response surface methodology (RSM) was employed for optimising the formulation and processing parameters of red cabbage-roselle mixed drink. In this study, four independent variables namely red cabbage-roselle extracts concentration (30 to 70%), stingless honey concentration (1–10%), pasteurisation...