PHYSICOCHEMICAL AND ORGANOLEPTIC EVALUATION OF MUFFIN PARTIALLY SUBSTITUTED WITH ROSELLE CALYCES (Hibiscus sabdariffa. L) POWDER

Posted on by

1*Siti Faridah Mohd. Amin, 1Hasmadi Mamat, 1Lee Jau Shya, & 1Nurul Syuhada Roslan

Faculty of Food Science and Nutrition,
Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia.
Email*: ctfaridah80@gmail.com

ABSTRACT. The effect of substitution of wheat flour with 0%, 5%, 10%, 15% and 20% roselle calyces powder (RCP) on the physicochemical and sensory characteristics of muffin was studied. Roselle calyces powder was produced by using spray drying. The physical (weight, loaf volume, specific volume and oven spring) and proximate analysis showed significant difference (p<0.05) between control and muffin substituted with RCP. Increasing the level of substitution from 5% to 20% of RCP significantly (p<0.05) increased the ash and crude fiber content in muffin samples. Sensory evaluation results indicated that muffin with 10% substitution of RCP was rated the most acceptable.

KEYWORDS. muffin, roselle calyces powder, loaf volume, oven spring, crude fibre

 

REFERENCES

  • AACC. 2000. Approved methods of the American Association of cereal chemists. 10th Edition. St. Paul, Minnesota. USA.
  • Almana, H. A. 2001. Karkade (Hibiscus Sabdariffa L.) as a mineral and fiber supplement in chocolate cake. Ain Shams University, Cairo, Arab Univ. Journal of Agriculture
    Science. 283: 295.
  • Physicochemical And Organoleptic Evaluation Of Muffin Partially Substituted With Roselle Calyces (Hibiscus Sabdariffa. L) Powder AOAC. 2000. Official Methods of Analysis of the Association of Official Analytical Chemists 17th Ed. Published by the Association of Official Analytical Chemists. USA.
  • Ashaye, O. A. & Adeleke, T.O. 2009. Quality attributes of stored Roselle Jam. International Food Research Journal. 16: 363-371.
  • Asolkar, L. V., Kakkar, K. K., & Chakre, O. J. 1992. Second Supplements to Chopra, Glossary of Indian Medicinal Plants with Active Principles Part 1 (A-K). Council of Scientific and Industrial Research, New Delhi, India, ISBN: 8172360487: 44.
  • Aurelio, D., Edgardo, R.G., & Navarro-Galindo, S. 2008. Thermal kinetic degradation of anthocyanins in a roselle (Hibiscus sabdariffa L. cv. ‘Criollo’) infusion. International Journal of Food Science & Technology. 43 (2): 322–325
  • Babalola, S.O. Babalola, A.O., & Aworh, C.O. 2001. Compositional attribute of the calyces of Roselle (Hibiscus sabdariffa var sabdariffa L). The Journal of Food Technology in
    Africa. 6: 133-134.
  • Chong, L. C. & Nor Aziah, A.A. 2008. Influence of Partial Substitution of Wheat Flour with Banana (Musa paradisiaca var. Awak) Flour on the Physico-Chemical and Sensory Characteristics of Doughnuts. International Food Research Journal. 15: 119-124.
  • Cisse, M., Dornier, M., Sakho, M., Ndiaye, A., Reynes, M., & Sock, O. 2009. Le bissap (Hibiscus sabdariffa L.). Composition et principales utilisations. Fruits. 64: 179–193.
  • Duangmal, K., Saicheua, B., & Sueeprasan, S. 2004. Roselle anthocyanins as a natural food colorant and improvement of its color stability. Proceedings of the AIC Color and Paints, Interim Meeting of the International Color Association. IEEE Xplore: 155-158.
  • Fasoyiro, S., Babalola, S., & Owosibo, T. 2005. Chemical composition and sensory quality of fruit-flavoured roselle (Hibiscus sabdariffa) drinks. World Journal of Agricultural Sciences. 1: 161-164.
  • Hayashi, M., & Seguchi, M. 1998. Iron-enriched bread with karkade (Hibiscus sabdariffa) and wheat flour. Cereal chemistry. 75: 686-689.
  • Hui, Y.H., Harold, C. Wai-Kit, N., & Ingrid, D.L. 2006. Bakery products: Science and Techology. Canada. Wiley Blackwell. Ibrahim, M.E.H, Karamall A.K. & Khattab, A.H. 1971. Biochemical studies of karkade. Sudan Journal of Food Science and Technology. 3: 37-40
  • Ismail, A., Ikram, E.H.K. & Nazri, H.S.M. 2008. Roselle (Hibiscus sabdariffa L.) Seeds– Nutritional Composition, Protein Quality and Health Benefits. Food. 2: 1-16.
  • Knuckles, B.E., Hudson, C.A., Chiu, M.M. and Sayre, R.N. 1997. Effects of §-glucan barley fractions in high-fiber bread and pasta. Cereal Food World. 42 (2): 94-99.
  • Main, J., Clydesdale, F., & Francis, F. 1978. Spray drying anthocyanin concentrates for use as food colorants. Journal of Food Science. 43: 1693-1694.
  • Mohamed, B. B., Sulaiman, A.A., & Dahab, A.A. 2012. Roselle (Hibiscus sabdariffa L.) in Sudan, Cultivation and Their Uses: Bull. Environ. Journal of Pharmacol. Life Science. 1: 48-54.
  • Manuel Gomez, Bonastre Oliete, Cristina M. Rosell, Valentın Pando & Encarnacion Fernandez. 2008. Studies on cake quality made of wheatechickpea flour blends. LWTFood Science and Technology. 41: 1701 -1709.
  • Meigaard, M., Civille, G. V., & Carr, B. T. 2000. Sensory evaluation techniques. 3 rd Edition. CRC Press. New York.
  • Olaoye, O., & Onilude, A. 2008. Microbiological, proximate analysis and sensory evaluation of baked product from blends of wheat-breadfruit flours. African Journal of Food, Agriculture, Nutrition and Development. 8: 192-203.
  • Pankaj S., Velua, V., Indrani, D., & Singh, R.P. 2013. Effect of dried guduchi (Tinospora cordifolia) leaf powder on rheological, organoleptic and nutritional characteristics of cookies. Food Research International. 50 (2): 704–709.
  • Samsudin, A. Mat Isa, A. & Mohd. Taufik, A. 2000. Pengeringan dengan menggunakan mesin pengering (drying of roselle using dryer). Journal of tropical Agriculture and Food Sceince. 28 (2): 167-172.
  • See, E., Abdullah, W., Nadiah, W., & Nor Aziah, A. A. 2007. Physico-chemical and sensory evaluation of breads supplemented with pumpkin flour. ASEAN Food Journal. 14: 123-130.
  • Suliman, A. M., Ali, A.O, Idriss, S.E.A., & Abdualrahman, M.A. 2011. A Comparative Study on Red and White Karkade (Hibiscus sabdariffa L.) Calyces, Extracts and Their Products. Pakistan Journal of Nutrition. 10: 680-683.
  • Wong, P.-K., Yusof, S., Ghazali, H., & Man, Y.C. 2002. Physico-chemical characteristics of roselle (L.). Journal of Nutrition & Food Science. 32: 68-73.

 

Download Full Paper Here (Right-Click and Save As.. )