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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2020
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| Online Access: | http://journalarticle.ukm.my/16810/ http://journalarticle.ukm.my/16810/1/49_03_16.pdf |
| _version_ | 1848814147890839552 |
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| author | Nur Farah Hani M., Huda-Faujan N., Hafiza Y., Faridah H., Arifin N., |
| author_facet | Nur Farah Hani M., Huda-Faujan N., Hafiza Y., Faridah H., Arifin N., |
| author_sort | Nur Farah Hani M., |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | 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 temperature (70–90°C), and pasteurisation time (30–300 s) were studied
in order to determine the effect of the formulation (ingredients) and processing parameters towards the colour and anthocyanins
content of the mixed drinks. Thirty different experimental combinations generated by RSM design were studied on the responses
i.e. colour values (L*, a*, b*) and total anthocyanin content of red cabbage-roselle mixed drink. The optimal formulation and
processing condition were obtained with a 70% combination of red cabbage-roselle extracts concentration and 1% of stingless
honey concentration, with pasteurisation temperature, and time of 70.01°C and 284.07 s, respectively. In order to verify the
models, the experimental values were compared with the predicted values to check the adequacy of the models. The experimental
values were found to be in agreement with those predicted, thus, indicating the suitability of the models used by RSM to
optimise the formulation and processing parameters of mixed drinks made from red cabbage and roselle extracts. |
| first_indexed | 2025-11-15T00:29:28Z |
| format | Article |
| id | oai:generic.eprints.org:16810 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:29:28Z |
| publishDate | 2020 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:168102021-06-14T15:28:59Z http://journalarticle.ukm.my/16810/ Optimisation of mixed drink made from red cabbage (Brassica oleracea L.) and roselle (Hibiscus sabdariffa L.) extracts Nur Farah Hani M., Huda-Faujan N., Hafiza Y., Faridah H., Arifin N., 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 temperature (70–90°C), and pasteurisation time (30–300 s) were studied in order to determine the effect of the formulation (ingredients) and processing parameters towards the colour and anthocyanins content of the mixed drinks. Thirty different experimental combinations generated by RSM design were studied on the responses i.e. colour values (L*, a*, b*) and total anthocyanin content of red cabbage-roselle mixed drink. The optimal formulation and processing condition were obtained with a 70% combination of red cabbage-roselle extracts concentration and 1% of stingless honey concentration, with pasteurisation temperature, and time of 70.01°C and 284.07 s, respectively. In order to verify the models, the experimental values were compared with the predicted values to check the adequacy of the models. The experimental values were found to be in agreement with those predicted, thus, indicating the suitability of the models used by RSM to optimise the formulation and processing parameters of mixed drinks made from red cabbage and roselle extracts. Penerbit Universiti Kebangsaan Malaysia 2020 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/16810/1/49_03_16.pdf Nur Farah Hani M., and Huda-Faujan N., and Hafiza Y., and Faridah H., and Arifin N., (2020) Optimisation of mixed drink made from red cabbage (Brassica oleracea L.) and roselle (Hibiscus sabdariffa L.) extracts. Malaysian Applied Biology, 49 (3). pp. 129-138. ISSN 0126-8643 http://www.mabjournal.com/index.php?option=com_content&view=article&id=1039&catid=59:current-view&Itemid=56 |
| spellingShingle | Nur Farah Hani M., Huda-Faujan N., Hafiza Y., Faridah H., Arifin N., Optimisation of mixed drink made from red cabbage (Brassica oleracea L.) and roselle (Hibiscus sabdariffa L.) extracts |
| title | Optimisation of mixed drink made from red cabbage (Brassica oleracea L.) and roselle (Hibiscus sabdariffa L.) extracts |
| title_full | Optimisation of mixed drink made from red cabbage (Brassica oleracea L.) and roselle (Hibiscus sabdariffa L.) extracts |
| title_fullStr | Optimisation of mixed drink made from red cabbage (Brassica oleracea L.) and roselle (Hibiscus sabdariffa L.) extracts |
| title_full_unstemmed | Optimisation of mixed drink made from red cabbage (Brassica oleracea L.) and roselle (Hibiscus sabdariffa L.) extracts |
| title_short | Optimisation of mixed drink made from red cabbage (Brassica oleracea L.) and roselle (Hibiscus sabdariffa L.) extracts |
| title_sort | optimisation of mixed drink made from red cabbage (brassica oleracea l.) and roselle (hibiscus sabdariffa l.) extracts |
| url | http://journalarticle.ukm.my/16810/ http://journalarticle.ukm.my/16810/ http://journalarticle.ukm.my/16810/1/49_03_16.pdf |