International Journal of Science and Technology (IJST)

Processing And Preparation of Jam Using Hibiscus Sabdariffa (Ambadi) Calyx

Hibiscus Sabdariffa flaunts ravishing crimson calyx and remarkably zesty flavor quite extensively making it a venerated tropical plant. Growing with large deeply cut leaves and showy flowers it is cherished for cooking purposes. Nutritional and sensory properties of Jam made from Hibiscus Sabdariffa calyx were developed and evaluated thoroughly. One control and three variations were prepared with different proportion of sugar and calyx. Significant differences in appearance color flavor taste were revealed between variations through sensory evaluation. Jam nutritional value was rich in calcium 211.7mg, iron 19.5mg, Calorie 322.04kcal and carbohydrate 75.25gm per 100gm essentially. Hibiscus Sabdariffa calyx Jam is a nutritious food product with improved sensory attributed over time consistently. Sensory evaluation shows significant improvements in appearance, texture and overall acceptability over time gradually. Product consistency and quality increase with reduced variability overtime generally. Hibiscus Sabdariffa is a valuable ingredient in food products offering benefits and sensory benefits simultaneously.