Usos de la flor de jamaica (Hibiscus sabdariffa), en la industria alimentaria.

Abstract

This literature review was carried out with the objective of analyzing the potential uses of hibiscus flower (jamaica) in the food industry to process functional beverages based on what has been reported in scientific publications. By reviewing studies of several researchers, information was compiled to compare the different positions and write a synthetic text of the results that is based on scientific journals and research reports in repositories of educational institutions. The following descriptors were used: "characterization of hibiscus flower" "functional beverage" "food industry" and "medicinal use". These words were combined with various forms at the time of exploration to broaden the selection criteria. Likewise, bibliographic sources were systematized, and a summary was presented in tables with the quantitative results of each author who carried out their studies in relation to the objective proposed. With respect to the results, it is established that the biochemical composition of the hibiscus Flower (Jamaica) according to the scientific research studied corresponds to: Protein (8.08%), Moisture (86.05%), Fat (0.88%), Carbohydrates (25.70%), Fiber (7.74%) and Ash (3.76%). Therefore, it is concluded that due to its physical and chemical characteristics, it has a potential use for making functional beverages and is a great alternative for the domestic market. Therefore, it is recommended to promote the cultivation of hibiscus flower in different locations of the country to continue with its industrialization.