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

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...

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Bibliographic Details

Main Authors:	Nur Farah Hani M., Hafiza Y., Faridah H., Arifin N., Nur Huda Faujan
Format:	Article
Language:	English en_US
Published:	Malaysian Society of Applied Biology 2024
Subjects:	Anthocyanin juice Red cabbage Roselle calyxes Vegetable mixed juice drink
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