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Advisor(s)
Abstract(s)
Hibiscus beverages have a potential health benefit. An important challenge faced by the beverages industry is understanding sensory perception and the chemical-sensory drivers of acceptance, as well as developing new products that effectively meet consumers’ quality expectations and preferences. To this end, this chapter summarizes and discusses extant research on Hibiscus sabdariffa var. sabdariffa ruber calyx and extract production, the phytochemical and chemical-sensory properties of hibiscus extracts, the sensory characterization of hibiscus beverages, and consumer acceptance of such products in different country markets.
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Pedagogical Context
Citation
Monteiro, M.J.P., Costa, A.I.A., Tomlins, K.I., Pintado, M.E. (2019). Quality Improvement and New Product Development in the Hibiscus Beverage Industry. In A.M. Grumezescu, A.M. Holban, (eds.) Processing and Sustainability of Beverages, Volume 2: The Science of Beverages. (pp. 139-183). Elsevier
Publisher
Elsevier