Sensory and Nutrition Evaluation of Soups Supplemented with Fresh Hibiscus Rosa Sinensis Flowers

The study evaluated soups supplemented with 5%, 10%, and 15% Hibiscus rosa sinensis flowers, finding that soups with 5% and 10% hibiscus were desirable in sensory attributes, while 15% hibiscus reduced desirability. Nutritionally, hibiscus-supplemented soups had higher β-carotene but lower vitamin C compared to the control. Type II hibiscus soup had higher protein, β-carotene, iron, zinc, and manganese, whereas the control had more moisture, fat, fiber, ash, vitamin C, and calcium. The research suggests hibiscus flowers are rich in phytochemicals and can enhance the nutritional and therapeutic value of various food products.