Comparative Effect of Adding Synthetic Citric Acid to Natural Lemon Juice (<i>Citrus aurantiifolia</i>) on the Stability of <i>Hibiscus</i> Drinks Stored at 4°C and 37°C

The general objective of the work is to compare effect addition synthetic citric acid compared natural fruit juice Citrus aurantiifolia on conservation drink based red chalice H. sabdariffa. tests were carried out over a period 5 weeks at 4°C and 37°C with seven batches beverage samples prepared rate calyx/water ratio 1/40 (kg·kg-1) added respectively 1, 2 4 g·L-1 lemon 10, 20 40 mL·L-1. characterization different beverages was from day one. A follow-up residual anthocyanin content intensity coloring five weeks. concentration determined by pH-differential method. color degradation index CIELAB system (L*, a*, b* L*). R Minitab 18 software used for data processing. results monitoring parameters showed that 1 g AC L-1 retains 2.7 mg more anthocyanins than adding 10 mL JC longer maintains when stored 37°C/5 ratios have same effects as juice, all accelerating color. After storage 37°C, temperature combined increase in acidity (2 ml L-1), accelerated total disappearance samples.