Comparative Effect of Adding Synthetic Citric Acid to Natural lemon juice (Citrus aurantiifolia) on the Stability of Hibiscus Drinks Stored at 4C and 37C

The general objective of the work is to compare the effect of the addition of synthetic citric acid compared to the addition of natural fruit juice of Citrus aurantiifolia on the conservation of drink based on red chalice H. sabdariffa. The tests were carried out over a period of 5 weeks at 4˚C and 37˚C with sev- en batches of beverage samples prepared at the rate of a calyx/water ratio of 1/40 (kg·kg−1 ) and added respectively citric acid at 1, 2 and 4 g·L −1 and lemon juice at 10, 20 and 40...