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Effects of drying methods on oxidative stability of roselle seed oil (Hibiscus Sabdariffa): an optimization approach

Jahurul MHA, Shian OK, Sharifudin MS, Hasmadi M, Lee JS, Mansoor AH, et al.

J Food Sci Technol, 2021 Mar;58(3):902-910.
PMID: 33678873 DOI: 10.1007/s13197-020-04604-1

The objective of this study was to optimize the extraction of oil from pre-dried roselle seeds using response surface methodology (RSM). We also determined the oxidative stability of oil extracted from oven and freeze-dried roselle seed in terms of iodine value (IV), free fatty acid (FFA) value, peroxide value (PV), P-anisidine and total oxidation values (TOTOX value). The RSM was designated based on the central composite design with the usage of three optimum parameters ranged from 8 to 16 g of sample weight, 250-350 mL of solvent volume, and 6-8 h of extraction time. The highest oil yielded from roselle seed using the optimization process was 22.11% with the parameters at sample weight of 14.4 g, solvent volume of 329.70 mL, and extraction time of 7.6 h. Besides, the oil extracted from the oven dried roselle seed had the values of 89.04, 2.11, 4.13, 3.76 and 12.03 for IV, FFA, PV, P-anisidine, and TOTOX values, respectively. While for the oil extracted from freeze-dried roselle seed showed IV of 90.31, FFA of 1.64, PV of 2.47, P-anisidine value of 3.48, and TOTOX value of 8.42. PV and TOTOX values showed significant differences whereas; IV, FFA, and P-anisidine values showed no significant differences between the oven and freeze-dried roselle seed oils.
Fulltext Effects of gamma irradiation on tropomyosin allergen, proximate composition and mineral elements in giant freshwater prawn (Macrobrachium rosenbergii)

Muanghorn W, Konsue N, Sham H, Othman Z, Mohamed F, Mohd Noor N, et al.

J Food Sci Technol, 2018 May;55(5):1960-1965.
PMID: 29666550 DOI: 10.1007/s13197-018-3104-3

Effects of food irradiation on allergen and nutritional composition of giant freshwater prawn are not well documented. Thus, this study aimed to investigate the effects of gamma irradiation on tropomyosin allergen, proximate composition, and mineral elements in Macrobrachium rosenbergii. In this study, prawn was peeled, cut into small pieces, vacuum packaged and gamma irradiated at 0, 5, 7, 10 and 15 kGy with a dose rate of 0.5 kGy/h using cobalt-60 as the source, subsequently determined the level of tropomyosin, proximate composition and mineral elements respectively. The results showed that band density of tropomyosin irradiated at 10 and 15 kGy is markedly decreased. Proximate analysis revealed that moisture, protein, and carbohydrate content were significantly different as compared with non-irradiated prawn. Meanwhile, gamma irradiated M. rosenbergii at 15 kGy was observed to be significantly higher in nickel and zinc than the non-irradiated prawn. The findings provide a new information that food irradiation may affect the tropomyosin allergen, proximate composition and mineral elements of the prawn.
Fulltext Effects of heat, pH, antioxidant, agitation and light on betacyanin stability using red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate as models

Wong YM, Siow LF

J Food Sci Technol, 2015 May;52(5):3086-92.
PMID: 25892813 DOI: 10.1007/s13197-014-1362-2

Red-fleshed dragon fruit (Hylocereus polyrhizus) is rich in antioxidants. The aim of this study was to determine the effects of heat pasteurization, pH adjustment, ascorbic acid addition as well as storage under agitation and light or dark condition on betacyanin content in red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate. The concentrate was produced by concentrating clarified red-fleshed dragon fruit juice in a rotary evaporator at 40 °C. UV-Visible spectrophotometer was used for analyzing betacyanin content. Addition of 0.25 % ascorbic acid, pH 4.0, and pasteurization at 65 °C for 30 min were selected as the best processing conditions to retain betacyanin content in red-fleshed dragon fruit juice. Storage at the agitation speed of 220 rpm showed that the concentrated samples had higher betacyanin stability compared to juice, while both juice and concentrate had almost similar betacyanin stability when tested for storage in the presence of light. In summary, ascorbic acid stabilized betacyanin in both juice and concentrate at agitated or non-agitated conditions. In contrast, light degraded betacyanin in both juice and concentrate models.
Fulltext Effects of osmotic dehydration treatment on volatile compound (Myristicin) content and antioxidants property of nutmeg (Myristica fragrans) pericarp

Rahman N, Xin TB, Kamilah H, Ariffin F

J Food Sci Technol, 2018 Jan;55(1):183-189.
PMID: 29358809 DOI: 10.1007/s13197-017-2883-2

The effects of osmotic dehydration (OD) treatment on volatile compound (myristicin) content and the antioxidant capacity of nutmeg (Myristica fragrans) were studied. Fresh nutmeg pericarps were treated with varying sugar concentrations (60, 70, 80%) with different soaking periods at ambient temperature. The OD-treated nutmeg extracts were analyzed for myristicin content via Gas Chromatography Flame Ionization Detector. The phenolic content and antioxidant capacity were analyzed using Follin-Ciocalteu and a free radical scavenging activity assay. The myristicin content was highest (1.69 mg/100 mg) at 80% sugar concentration after 3 h of soaking. Total phenolic content and free radical scavenging activity were highest at 3 h of 80% sugar solution treatment with values of 76.90% and 1.75 mg GAE/g, respectively. OD treatment at varying sugar concentration levels and durations affects the production of myristicin and antioxidant composition. Treatment of nutmeg with OD at 80% sugar concentration for 3 h is preferable, resulting in an acceptable level of myristicin and high antioxidants.
Effects of pectinase clarification treatment on phenolic compounds of pummelo (Citrus grandis l. Osbeck) fruit juice

Shah NN, Rahman RA, Shamsuddin R, Adzahan NM

J Food Sci Technol, 2015 Aug;52(8):5057-65.
PMID: 26243926 DOI: 10.1007/s13197-014-1554-9

The purpose of this study is to investigate the changes occured on phenolic compounds between two Malaysian varieties of pummelo fruit juice: Ledang (PO55) and Tambun (PO52) post-enzymatic clarification. The changes in polyphenols composition were monitored using High Performance Liquid Chromatography Diode Array Detection and Folin Ciocalteu's method. Clarification treatment of pummelo fruit juice with a commercial pectinase was optimized based on incubation temperature, time and enzyme concentration. Both varieties of pummelo fruit juice were treated with different optimized variables which produced the highest clarities with the least effect to the juice physical quality. Tambun variety was found to have significantly more total phenolic compounds (p <0.05) in comparison to Ledang variety, possibly due to the amount of naringin. Three types of hydroxycinnamic acids (chlorogenic, caffeic and coumaric acid) and three compounds of flavanones (naringin, hesperidin and narirutin) were found in both fruit juices, where naringin and chlorogenic acid were the major contributor to the total phenolic content. Naringin, which gave out bitter aftertaste to the juice, was found to decrease, 1.6 and 0.59 % reduction in Ledang and Tambun respectively, post-enzymatic treatment. The decrease in naringin, albeit nominal, could be a potential benefit to the juice production in reducing the bitterness of the juice. Post-enzymatic analysis furthermore resulted in no significance differences (p <0.05) on the total phenolic compounds of both varieties. This study in summary provides a compositional database for Malaysian pummelo fruit juice of various phenolic compounds, which can provide useful information for evaluating the authenticity and the health benefits from the juice.
Fulltext Effects of temperature and time on the physical characteristics of moist cakes baked in air fryer

Mior Zakuan Azmi M, Taip FS, Mustapa Kamal SM, Chin NL

J Food Sci Technol, 2019 Oct;56(10):4616-4624.
PMID: 31686693 DOI: 10.1007/s13197-019-03926-z

Baking temperature and time are among the conditions for producing good quality cakes. The aim of this study was to investigate the effects of baking temperature and time on the volume expansion, moisture content, and texture of moist cakes baked in either an air fryer or a convection oven. The cakes were baked under different conditions: (1) baking temperature of 150 °C, 160 °C, and 170 °C for both air fryer and convection oven and (2) baking time of 25, 30, 35 min for air fryer and 35, 40, 45 min for convection oven. Baking temperature and time were found to have a significant (p
Fulltext Effects of xanthan gum and HPMC on physicochemical and microstructure properties of sponge cakes during storage

Noorlaila A, Hasanah HN, Yusoff A, Sarijo SH, Asmeda R

J Food Sci Technol, 2017 Oct;54(11):3532-3542.
PMID: 29051648 DOI: 10.1007/s13197-017-2810-6

The effects of xanthan gum (XG) and hydroxypropyl methylcellulose (HPMC) in sponge cakes were studied. Hydrocolloids enhanced the thickening effect in batter that affected the textural attributes of sponge cakes. During storage, the structural changes in XG-cake resulted in higher hardness compared to HPMC-cake. Similar to XG, HPMC also contributed moistness to cake. The moisture loss of cake containing XG was slower than HPMC-cake. FTIR study showed absorption of OH at region of 3600-2900 cm-1 that explained the strong interaction of water in cake containing XG compared to other cake formulations.
Fulltext Efficacy of ginger oil and extract combined with gum arabic on anthracnose and quality of papaya fruit during cold storage

Ali A, Hei GK, Keat YW

J Food Sci Technol, 2016 Mar;53(3):1435-44.
PMID: 27570268 DOI: 10.1007/s13197-015-2124-5

Effect of 2.0 % ginger oil (GO) and 1.5 % ginger extract (GE) in combination with 10.0 % gum arabic (GA) was evaluated for the postharvest control of anthracnose and maintaining quality of Eksotika II papaya fruit during storage at 12 ± 1 °C and 80-85 % RH. Antifungal compounds present in GO and GE were analyzed using gas chromatography and GO was found to contain α-pinene, 1, 8-cineole and borneol, while only borneol was present in GE due to different extraction methods applied. The highest antifungal activity was shown in 2.0 % GO combined with 10 % GA, which significantly (P
Fulltext Enrichment of soy isoflavone extracts through macroporous resin for characterization of toxicity and estrogenic activities

Tran TNT, Truong TMH, Nguyen TDP, Bui VX, Thao DT, Luan TV, et al.

J Food Sci Technol, 2023 Mar;60(3):1097-1106.
PMID: 36908365 DOI: 10.1007/s13197-022-05491-4

Soy isoflavone extracts are widely researched for their distinctive potential in contributing to various functional foods. The research work focuses on testing the toxicity of purified soy isoflavone extracts in mice models. With an agreement of the animal ethics, acute toxicity is firstly used to screen the effects of test compounds in mice for therapeutic purposes. Moreover, tests were conducted on BALB/c for estrogen in vivo and MCF7 for in vitro, screening active protection of liver cells, lipid peroxidation and scavenging free radicals 2,2-diphenyl-1-picrylhydrazyl (DPPH). Genistin and daidzin were found to be the two major compounds accounting for 47% and 35% of total purified soy isoflavones. The acute toxicity test results exhibited no effect against physiological accretion of BALB/c after 7-day administration with the given dose of 10 g/kgBW. Moreover, modified E-screen assay on MCF7 cells proved that the estrogen of isoflavone extracts induces cell proliferation by 15% compared with other non-steroid culture techniques. Therefore, this research contributes to helping researchers apply soy isoflavones in functional food, to alleviate the difficulties in menopausal symptoms for women in the future.
SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s13197-022-05491-4.
Fulltext Enzymatic synthesis of polyphenol glycosides catalyzed by transglycosylation reaction of cyclodextrin glucanotransferase derived from Trichoderma viride

Nazir S, Sulistyo J, Hashmi MI, Ho AL, Khan MS

J Food Sci Technol, 2018 Aug;55(8):3026-3034.
PMID: 30065412 DOI: 10.1007/s13197-018-3223-x

Present study was conducted to evaluate the ability of Trichoderma viride as a source of cyclodextrin glucanotransferase that has shown transglycosylation activity in the presence of polyphenolic constituents extracted from Moringa oleifera leaves as its acceptor and wheat flour as its substrate to catalyze synthesis of polyphenolic glycosides as transglycosylation (transfer) reaction products. The enzymatic synthesized polyphenolic glycosides were then purified using octa-dodecyl-functionalized silica gel column chromatography prior to analysis using thin layer chromatography and high performance liquid chromatography and identified using nuclear magnetic resonance (NMR) spectroscopy. The high performance liquid chromatogram performed that the isolated transglycosylation products had retention times and concentration at 1.446 min (0.0017 mg/ml), 1.431 min (0.14 mg/ml), and 1.474 min (0.012 mg/ml), respectively, compared to the retention time of arbutin (1.474 min) that was applied as authentic standard for polyphenol glycoside. Moreover, observation using 1H NMR as well as 13C NMR showed that structures of the transglycosylation products were identified as gallic acid-4-O-β-glucopyranoside, ellagicacid-4-O-β-glucopyranoside, and catechin-4'-O-glucopyranoside, respectively.
Evaluation of hepatoprotective and antioxidant activity of astaxanthin and astaxanthin esters from microalga-Haematococcus pluvialis

Rao AR, Sarada R, Shylaja MD, Ravishankar GA

J Food Sci Technol, 2015 Oct;52(10):6703-10.
PMID: 26396419 DOI: 10.1007/s13197-015-1775-6

Effect of isolated astaxanthin (ASX) and astaxanthin esters (ASXEs) from green microalga-Haematococcus pluvialis on hepatotoxicity and antioxidant activity against carbon tetrachloride (CCl4) induced toxicity in rats was compared with synthetic astaxanthin (SASX). ASX, ASXEs, and SASX, all dissolved in olive oil, fed to rats with 100 and 250 μg/kg b.w for 14 days. They were evaluated for their hepatoprotective and antioxidant activity by measuring appropriate enzymes. Among the treated groups, the SGPT, SGOT and ALP levels were decreased by 2, 2.4, and 1.5 fold in ASXEs treated group at 250 μg/Kg b.w. when compared to toxin group. Further, antioxidant enzymes catalase, glutathione, superoxide dismutase and lipid peroxidase levels were estimated in treated groups, their levels were reduced by 30-50 % in the toxin group, however these levels restored by 136.95 and 238.48 % in ASXEs treated group at 250 μg/kg. The lipid peroxidation was restored by 5.2 and 2.8 fold in ASXEs and ASX treated groups at 250 μg/kg. The total protein, albumin and bilirubin contents were decreased in toxin group, whereas normalized in ASXEs treated group. These results indicates that ASX and ASXEs have better hepatoprotection and antioxidant activity, therefore can be used in pharmaceutical and nutraceutical applications and also extended to use as food colorant.
Fulltext Evaluation of the proximate, fatty acid and mineral composition of representative green, brown and red seaweeds from the Persian Gulf of Iran as potential food and feed resources

Rohani-Ghadikolaei K, Abdulalian E, Ng WK

J Food Sci Technol, 2012 Dec;49(6):774-80.
PMID: 24293698 DOI: 10.1007/s13197-010-0220-0

The proximate, fatty acid and mineral composition were determined for green (Ulva lactuca and Enteromorpha intestinalis), brown (Sargassum ilicifolium and Colpomenia sinuosa) and red (Hypnea valentiae and Gracilaria corticata) seaweeds collected from the Persian Gulf of Iran. Results showed that the seaweeds were high in carbohydrate (31.8-59.1%, dry weight) and ash (12.4-29.9%) but low in lipid content (1.5-3.6%). The protein content of red or green seaweeds was significantly higher (p
Fulltext Extraction and recovery of phytochemical components and antioxidative properties in fruit parts of Dacryodes rostrata influenced by different solvents

Thavamoney N, Sivanadian L, Tee LH, Khoo HE, Prasad KN, Kong KW

J Food Sci Technol, 2018 Jul;55(7):2523-2532.
PMID: 30042568 DOI: 10.1007/s13197-018-3170-6

This study investigated the recovery of phytochemical antioxidants in Dacryodes rostrata fruit using different extraction solvents. The effects of solvent of varying polarities with sequential extraction method on the recovery of phenolics, flavonoids, carotenoids and anthocyanins from different parts of the fruit (seed, pulp and peel) were determined. Their antioxidant activities were further determined using DPPH radical, ferric reducing antioxidant power (FRAP), hydroxyl radical scavenging, superoxide anion radical scavenging and phosphomolybdenum method. Dacryodes Rostrata seed had the highest total phenolic content with 50% ethanol as the most efficient extraction solvent. The highest total flavonoid content was obtained in ethyl acetate extract of fruit pulp, whereas peel extracted with hexane and 50% ethanol was the highest in total carotenoid content and total anthocyanin content, respectively. The seed extracted with 50% ethanol exhibited the strongest DPPH radical scavenging activity. Iron chelating activity measured by FRAP assay was the best in seed extracts, particularly in those polar extracts derived from water and 50% ethanol. Antioxidant activities of 50% ethanol extract of D. rostrata seed was the highest when determined by FRAP and phosphomolydenum assays. However, the influence of extraction solvents is not distinctly shown by hydroxyl radical and superoxide anion radical scavenging activities. This is the first report on the effect of various extraction solvents on the recovery of phytochemicals in D. rostrata fruit parts and the seed of D. rostrata is a potential source of polar antioxidants.
Extraction methods of butterfly pea (Clitoria ternatea) flower and biological activities of its phytochemicals

Jeyaraj EJ, Lim YY, Choo WS

J Food Sci Technol, 2021 Jun;58(6):2054-2067.
PMID: 33967304 DOI: 10.1007/s13197-020-04745-3

Clitoria ternatea or commonly known as 'Butterfly pea' has been used traditionally in Ayurvedic medicine in which various parts of the plants are used to treat health issues such as indigestion, constipation, arthritis, skin diseases, liver and intestinal problems. The flowers of C. ternatea are used worldwide as ornamental flowers and traditionally used as a food colorant. This paper reviews the recent advances in the extraction and biological activities of phytochemicals from C. ternatea flowers. The application of maceration or ultrasound assisted extraction greatly increased the yield (16-247% of increase) of phytochemicals from C. ternatea flowers. Various phytochemicals such as kaempferol, quercetin and myricetin glycosides as well as anthocyanins have been isolated from C. ternatea flowers. Clitoria ternatea flower extracts were found to possess antimicrobial, antioxidant, anti-inflammatory, cytotoxic and antidiabetic activities which are beneficial to human health. Clitoria ternatea flower is a promising candidate for functional food applications owing to its wide range of pharmacotherapeutic properties as well as its safety and effectiveness.
Fulltext Extraction of gelatin from salmon (Salmo salar) fish skin using trypsin-aided process: optimization by Plackett-Burman and response surface methodological approaches

Fan H, Dumont MJ, Simpson BK

J Food Sci Technol, 2017 Nov;54(12):4000-4008.
PMID: 29085142 DOI: 10.1007/s13197-017-2864-5

Gelatin from salmon (Salmo salar) skin with high molecular weight protein chains (α-chains) was extracted using trypsin-aided process. Response surface methodology was used to optimise the extraction parameters. Yield, hydroxyproline content and protein electrophoretic profile via sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis of gelatin were used as responses in the optimization study. The optimum conditions were determined as: trypsin concentration at 1.49 U/g; extraction temperature at 45 °C; and extraction time at 6 h 16 min. This response surface optimized model was significant and produced an experimental value (202.04 ± 8.64%) in good agreement with the predicted value (204.19%). Twofold higher yields of gelatin with high molecular weight protein chains were achieved in the optimized process with trypsin treatment when compared to the process without trypsin.
Fulltext Extraction, characterization and molecular structure of bovine skin gelatin extracted with plant enzymes bromelain and zingibain

Ahmad T, Ismail A, Ahmad SA, Khalil KA, Kee LT, Awad EA, et al.

J Food Sci Technol, 2020 Oct;57(10):3772-3781.
PMID: 32903957 DOI: 10.1007/s13197-020-04409-2

Bovine skin was incubated with plant enzymes bromelain (B) and zingibain (Z) at the level of 0, 5, 10, 15, 20 and 25 unit/g of skin and gelatin was extracted at 60 °C for 6 h. Control gelatin was extracted without enzymatic pretreatment. The yield and gel strength were 17.90% and 283.35 g for the control samples and 22.26% and 160.88 g for B20 samples. The zingibain extracted gelatin (GEZ) samples failed to form gel. Viscosities of GEZ gelatins were significantly (P
Fulltext Fabrication and characterization of novel semolina-based antimicrobial films derived from the combination of ZnO nanorods and nanokaolin

Jafarzadeh S, Alias AK, Ariffin F, Mahmud S, Najafi A, Ahmad M

J Food Sci Technol, 2017 Jan;54(1):105-113.
PMID: 28242909 DOI: 10.1007/s13197-016-2441-3

This study aimed to provide novel biopolymer-based antimicrobial films as food packaging that may assist in reducing environmental pollution caused by the accumulation of synthetic food packaging. The blend of ZnO nanorods (ZnO-nr) and nanokaolin in different ratios (1:4, 2:3, 3:2 and 4:1) was incorporated into semolina, and nanocomposite films were prepared using solvent casting. The resulting films were characterized through field-emission scanning electron microscopy and X-ray diffraction. The mechanical, optical, physical, and antimicrobial properties of the films were also analyzed. The water vapor permeability of the films decreased with increasing ZnO-nr percentage, but their tensile strength and modulus of elasticity increased with increasing nanokaolin percentage. The UV transmittance of the semolina films were greatly influenced by an increase in the amount of ZnO-nr. The addition of ZnO-nr: nanokaolin at all ratios (except 1:4) into semolina reduced UV transmission to almost 0%. Furthermore, the ZnO-nr/nanokaolin/semolina films exhibited a strong antimicrobial activity against Staphylococcus aureus. These properties suggest that the combination of ZnO-nr and nanokaolin are potential fillers in semolina-based films to be used as active packaging for food and pharmaceuticals.
Fabrication of electrospun gum Arabic-polyvinyl alcohol blend nanofibers for improved viability of the probiotic

Fareed F, Saeed F, Afzaal M, Imran A, Ahmad A, Mahmood K, et al.

J Food Sci Technol, 2022 Dec;59(12):4812-4821.
PMID: 36276519 DOI: 10.1007/s13197-022-05567-1

In the current study, the probiotic (Lactobacillus acidophilus) was encapsulated using Gum Arabic and polyvinyl alcohol blended nanofibers by electrospinning. Obtained nanofibers were characterized in terms of particle size, diameter, mechanical strength, and encapsulation efficiency. The molecular and internal structure characterization was carried out using Fourier transform infrared spectroscopy and X-ray diffraction respectively. Thermo Gravimetric (TGA) analysis was conducted to determine the thermal features of PVA/GA/probiotics nanofibers. Free and encapsulated probiotics were also subjected to in vitro assay under different detrimental conditions. Images obtained using SEM indicated that probiotics were successfully encapsulated in blends by a nano-spider. FTIR and XRD spectra showed bonding interactions between the wall and core materials. In-vitro assay indicated that probiotics with encapsulated showed significantly (P
Fulltext Fermentation of red pitahaya extracts using Lactobacillus spp. and Saccharomyces cerevisiae for reduction of sugar content and concentration of betacyanin content

Gengatharan A, Dykes GA, Choo WS

J Food Sci Technol, 2021 Sep;58(9):3611-3621.
PMID: 34366478 DOI: 10.1007/s13197-021-05116-2

A study was conducted to concentrate the betacyanin in red pitahaya extracts by removing the coexisting sugars by fermentation. Four lactic acid bacteria (Lactobacillus acidophilus, L. casei, L. rhamnosus and L. plantarum) and a yeast species (Saccharomyces cerevisiae) were screened to determine their efficiency to reduce sugar content in red pitahaya extracts for concentration of their betacyanin content. A reduction of sugar content (19.8-56.4%) and increase in the yield of betacyanins were observed in all extracts as compared to the control, which was not innoculated with any microorganisms after 1 day of fermentation. The lowest total sugar content (26.40 g/L) was observed in extracts fermented by S. cerevisiae. Extracts fermented by S. cerevisiae also showed greater numbers of microbial cells (10.75 log CFU/mL) and a lower pH value (3.54) compared to those (6.89-8.48 log CFU/mL and pH 4.64-5.42) of the Lactobacillus spp. after 1 day of fermentation. An optimization step using response surface methodology (RSM) was then conducted using S. cerevisiae. Temperature, time and agitation speed were found to have a significant effect on the total sugar content and BC of concentrated betacyanins from red pitahaya, while the yield of betacyanins was significantly influenced by temperature and agitation speed.
SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s13197-021-05116-2.
Fulltext Functional properties of roselle (Hibiscus sabdariffa L.) seed and its application as bakery product

Nyam KL, Leao SY, Tan CP, Long K

J Food Sci Technol, 2014 Dec;51(12):3830-7.
PMID: 25477650 DOI: 10.1007/s13197-012-0902-x

Roselle (Hibiscus sabdariffa L.) seed is a valuable food resource as it has an excellent source of dietary fibre. Therefore, this study examined the functional properties of roselle seeds. Replacement of cookie flour with roselle seed powder at levels of 0-30 % was investigated for its effect on functional and nutritional properties of cookies. Among the four formulations cookies, the most preferred by panelists was 20 % roselle seed powder cookie (F3), followed by 10 % roselle seed powder cookie (F2) and 30 % roselle seed powder cookie (F4). The least preferred formulation among all was control cookie (F1). Cookie with 20 % roselle seed powder added showed higher content of total dietary fibre (5.6 g/100 g) as compared with control cookie (0.90 g/100 g). Besides that, cookies incorporated with roselle seed powder exhibited improved antioxidant properties. Thus, roselle seed powder can be used as a dietary fibre source and developed as a functional ingredient in food products.

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