1. Diversify products from Hibiscus sabdariffa L. calyces Quang Hong Luong Faculty of Food Science and Technology Nong Lam University, Ho Chi Minh City, Vietnam http://www.hcmuaf.edu.vn

2. Introduction

3. Outline Hibiscus sabdariffa (Roselle) statistics Roselle production process Potential in developing new products from roselle calyces Conclusions

4. Roselle statistics (1) There are more than 300 species of hibiscus around the world. – Hibiscus sabdariffa belongs to the family Malvaceae is widely distributed in tropical and subtropical regions China, India, Malaysia, Nigeria, Thailand, Taiwan, Vietnam, etc.

5. Roselle statistics (2) Roselle is widely grown in different parts of Vietnam. – Ba Ria, Dong Nai, Song Be, Binh Thuan – The area is approximately 400 ha – Yield: ~ 400 – 800 dried roselle calyx/ha

6. Courtesy: http://www.diadanh.vn Roselle hills

7. Roselle production process Fresh calyx of Roselle Drying Blanching or Boiling Dried Roselle calyx Roselle effervescent tablet Products developing Roselle aqueous Jams, jellies,. Wine, Syrups Colorant Powder Tea Further study Boiled roselle calyx

8. Potential in producing the roselle effervescent tablets Experimental Objectives – Producing of roselle effervescent tablets from roselle powder in order to Use the roselle aqueous solution Diverse products from roselle calyces Provide the vitamin C supplemented food Experimental design – 9 treatments are generated from the type of mixture design

9. Roselle effervescent tablet (Quang H. Luong and Huyen T. T. Le, 2008)

10. Acknowledgements