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Nutritionally Enriched Muffins from Roselle Calyx Extract Using Response Surface Methodology
Hibiscus sabdariffa, often called Roselle, is a flowering plant with a variety of traditional medicinal uses. Its calyx, with a bright and attractive red color, produces a tart and pleasant acidic taste. The purpose of this study was to develop a Roselle muffin and assess the acceptability, nutritio...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778146/ https://www.ncbi.nlm.nih.gov/pubmed/36553724 http://dx.doi.org/10.3390/foods11243982 |
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author | Marak, Sengnolotha Kaushik, Nutan Dikiy, Alexander Shumilina, Elena Falch, Eva |
author_facet | Marak, Sengnolotha Kaushik, Nutan Dikiy, Alexander Shumilina, Elena Falch, Eva |
author_sort | Marak, Sengnolotha |
collection | PubMed |
description | Hibiscus sabdariffa, often called Roselle, is a flowering plant with a variety of traditional medicinal uses. Its calyx, with a bright and attractive red color, produces a tart and pleasant acidic taste. The purpose of this study was to develop a Roselle muffin and assess the acceptability, nutrition, and shelf life of the muffin using its ingredients. The muffin was developed using different formulations in different proportions resulting from Response Surface Methodology (RSM). Sensory parameters were used to assess the muffin’s acceptability. According to the findings, the combination of extract volume 45.37 mL, citric acid 1.11 g, and sodium bicarbonate 1.67 g produces the best muffin, with the panelist’s sensory scores reaching up to 84%. The outcome of the study suggests muffins baked with the Roselle calyx extract have high antioxidant (12.53 ± 0.13)%, anthocyanin (126.63 ± 1.96) mg Cyn-3-glu/100 g, phenolic (12.91 ± 0.69) mg GAE/100 g, and ascorbic acid (12.10 ± 0.89) mg/100 g contents. The microbial shelf life of the developed muffin is estimated to be 6 days at room temperature. The study findings can therefore be utilized in the development of foods containing Roselle calyx extract. |
format | Online Article Text |
id | pubmed-9778146 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-97781462022-12-23 Nutritionally Enriched Muffins from Roselle Calyx Extract Using Response Surface Methodology Marak, Sengnolotha Kaushik, Nutan Dikiy, Alexander Shumilina, Elena Falch, Eva Foods Article Hibiscus sabdariffa, often called Roselle, is a flowering plant with a variety of traditional medicinal uses. Its calyx, with a bright and attractive red color, produces a tart and pleasant acidic taste. The purpose of this study was to develop a Roselle muffin and assess the acceptability, nutrition, and shelf life of the muffin using its ingredients. The muffin was developed using different formulations in different proportions resulting from Response Surface Methodology (RSM). Sensory parameters were used to assess the muffin’s acceptability. According to the findings, the combination of extract volume 45.37 mL, citric acid 1.11 g, and sodium bicarbonate 1.67 g produces the best muffin, with the panelist’s sensory scores reaching up to 84%. The outcome of the study suggests muffins baked with the Roselle calyx extract have high antioxidant (12.53 ± 0.13)%, anthocyanin (126.63 ± 1.96) mg Cyn-3-glu/100 g, phenolic (12.91 ± 0.69) mg GAE/100 g, and ascorbic acid (12.10 ± 0.89) mg/100 g contents. The microbial shelf life of the developed muffin is estimated to be 6 days at room temperature. The study findings can therefore be utilized in the development of foods containing Roselle calyx extract. MDPI 2022-12-08 /pmc/articles/PMC9778146/ /pubmed/36553724 http://dx.doi.org/10.3390/foods11243982 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Marak, Sengnolotha Kaushik, Nutan Dikiy, Alexander Shumilina, Elena Falch, Eva Nutritionally Enriched Muffins from Roselle Calyx Extract Using Response Surface Methodology |
title | Nutritionally Enriched Muffins from Roselle Calyx Extract Using Response Surface Methodology |
title_full | Nutritionally Enriched Muffins from Roselle Calyx Extract Using Response Surface Methodology |
title_fullStr | Nutritionally Enriched Muffins from Roselle Calyx Extract Using Response Surface Methodology |
title_full_unstemmed | Nutritionally Enriched Muffins from Roselle Calyx Extract Using Response Surface Methodology |
title_short | Nutritionally Enriched Muffins from Roselle Calyx Extract Using Response Surface Methodology |
title_sort | nutritionally enriched muffins from roselle calyx extract using response surface methodology |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778146/ https://www.ncbi.nlm.nih.gov/pubmed/36553724 http://dx.doi.org/10.3390/foods11243982 |
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