RESEARCH ON USE OF ROSELLE TO PRODUCE STRAWBERRY JAM

Abstract

Research on use of roselle to produce the strawberry jam was carried out with
experiments including the best ripeness of strawberries, the percentage of used materials, the condensed time and product quality evaluation. The result showed that the ripening strawberries got the best quality. The most suitable proportion of material was 40% of strawberries and roselle (ratio of strawberries to roselle was 90:10), 60% of sugar, 0,2% of citric acid and 0,5% of pectin. The concentration of products was carried at low-temperature 80 - 90oC and the open-conditions for 25 minutes. The products were appreciated for competitiveness.

Keywords: Citric acid, roselle, strawberry, jam, pectin.