Effect of Roselle calyces extract on the chemical and sensory properties of functional cupcakes

Abdel-Moemin, Aly R.

doi:10.1016/j.fshw.2016.07.003

Cited by 30 publications

(17 citation statements)

References 26 publications

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“…The increase in titratable acidity due to the addition of roselle extract was possibly related to the high content of organic acid and proved to have pH 2.34. Abdel-Moemin (2016) reported that a high percentage of organic acids contained in roselle contributed to the titratable acidity. El-Baily (2016) also reported that total acidity was increased gradually by increasing roselle percentage.…”

Section: Physical Chemical and Microbiological Quality Of Yogurtmentioning

confidence: 99%

Anti-diabetic Potency and Characteristics of Probiotic Goat-Milk Yogurt Supplemented with Roselle Extract during Cold Storage

Wihansah

Arief

Batubara

2018

Trop. Anim. Sci. J.

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This study aimed to evaluate the anti-diabetic potency by in vitro method and the characteristics of probiotic goat-milk yogurt supplemented with roselle extract during cold storage. The experiment used three treatments namely yogurt, probiotic yogurt, and probiotic yogurt supplemented with roselle extract. Yogurt was stored in cold storage (4 o C) and was evaluated for the characteristics and anti-diabetic potency on days 0, 5, 10, and 15. The anti-diabetic potency was analyzed by a-glucosidase inhibitory activity. The results showed that goat milk in this study had a good quality including fat, SNF, protein, lactose content, density, and freezing point. Roselle extract had anti-diabetic potency with 87.72% inhibition at 25% concentration and also had 13.64% IC 50 value. The anti-diabetic potency was affected by the type of yogurt, storage duration, and their interaction (P<0.05). Viscosity and water activity were affected by storage duration (P<0.05), meanwhile titratable acidity and pH value were affected by the type of yogurt. Total lactic acid bacteria were affected by storage duration, and there was an interaction between the type of yogurt and storage duration. In conclusion, probiotic yogurt supplemented with roselle extract had the highest anti-diabetic potency among all treatments with 36.70% inhibition. The inhibitory activity of probiotic yogurt supplemented with roselle extract decreased during 15 days of cold storage. The inhibition was comparable with acarbose at 0.1-0.5 ppm concentration. Physical, chemical, and microbiological characteristics of yogurt in this study were good and could be consumed up to 15 days of cold storage.

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Section: Physical Chemical and Microbiological Quality Of Yogurtmentioning

confidence: 99%

Anti-diabetic Potency and Characteristics of Probiotic Goat-Milk Yogurt Supplemented with Roselle Extract during Cold Storage

Wihansah

Arief

Batubara

2018

Trop. Anim. Sci. J.

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“…[8] Anthocayanins from roselle are safer than most synthetic dyes, which may have negative effects on human health. [19] In this study, crude extracts of roselle calyces were used to flavor and color soft-serve ice cream; their effects on the physicochemical and descriptive sensory characteristics of ice cream were determined.…”

Section: Introductionmentioning

confidence: 99%

Effect of roselle extracts on the selected quality characteristics of ice cream

Singo

Beswa

2019

International Journal of Food Properties

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In this study, different concentrations of aqueous extracts (5%, 10%, 15%, and 20% w/v) from roselle (Hibiscus sabdariffa) calyces were incorporated in formulations of soft-serve ice cream as functional additives. The roselleflavored ice cream was evaluated for physico-chemical properties (color, viscosity, pH, total solids, total titratable acidity, meltdown rate, overrun) and descriptive sensory properties. High concentration of roselle extracts had an effect on the colour of ice cream as shown by an increase (0-1.50) in redness (+a*-values) whilst the lightness (L*-values) of the ice cream decreased (80.30-64.20). As the concentration of roselle extracts increased in the formulation, the meltdown rate of the ice cream also increased from 0.74 to 2.33 g/min whilst a gradual decrease in viscosity (238.3 to 242.3 cP) was observed compared to the control (246 cP). The overrun progressively increased (14.01-33.49%) as the concentration of roselle extracts increased. The pH and total soluble solids significantly decreased (6.8-6.3 and 35.5-25.6°Brix, respectively) at higher concentrations of roselle extracts whilst total titratable acidity increased (0.16-1.5 g of malic acid per 100 g). The results of this study suggest that the ice cream sample with 5% roselle extract has a potential as a functional ice cream since it exhibited high overrun, low meltdown, desirable viscosity, high total solids and light color intensity. This ice cream was described by sensory panel as cream white, sweet and milky with vanilla flavor. The ice cream could be acceptable as consumers are familiar with its descriptive sensory properties. ARTICLE HISTORY

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“…Strawberry of 1 g was homogenized and added distilled water to 40 mL. After centrifugation, the supernatant of 10 mL was titrated with 0.1 mol/L NaOH until reaching to pH 8.3 . The total titratable acidity was evaluated as mmol of H + per 100 g of sample (3).

Total titratable acidity ({mmol H}^{+} \cdot 100 g^{- 1}) = (c \times {normalV}_{1}) / {normalV}_{0} \times ({normalV}_{2} / m) \times 100

where c is the concentration of NaOH (0.1 mol/L), V 1 is the NaOH volume used for titration, V 0 is the volume of supernatant used for titration (10 mL), V 2 is the total volume the homogenate (40 mL), and m is the strawberry weight (1 g).…”

Section: Methodsmentioning

confidence: 99%

“…After centrifugation, the supernatant of 10 mL was titrated with 0.1 mol/L NaOH until reaching to pH 8.3. 35 The total titratable acidity was evaluated as mmol of H + per 100 g of sample (3).…”

Section: Measurement Of Total Titratable Aciditymentioning

confidence: 99%

Variations in aroma and specific flavor in strawberry under different colored light‐quality selective plastic film

Xin

Wang

et al. 2020

Flavour & Fragrance J

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Strawberry aroma is beneficial to the quality of the fruits and derived foods, as well as consumer health. Light quality affects strawberry aroma emission, which can be conveniently supplied by colored light‐quality selective plastic films. To produce high‐aroma strawberry by using optical colored light‐quality selective plastic film, the aroma emission and key gene expression were investigated under transparent (T), red (R), yellow (Y), green (G), blue (B), and purple (P) films. Moreover, the content of sugar, soluble proteins, and anthocyanins as well as total titratable acidity was also investigated. Strawberry released an abundance of aroma, mainly including esters, terpenoids, alkanes, alcohols, acids, aldehydes, and ketones. T, R, and Y films increased FaAAT (alcohol acyltransferase) expression to promote ester emission. Among strawberry aroma components, trans‐nerolidol showed the maximum emission amount. R film promoted its emission by increasing FaNES1 (nerolidol synthase) expression. Meanwhile, R film was also beneficial to the accumulation of reducing sugar, sucrose, total sugar, anthocyanins, and soluble proteins, and total titratable acidity. Therefore, high‐aroma strawberry can be produced by using R light selective plastic film, with increasing fruit chemical properties.

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Effect of Roselle calyces extract on the chemical and sensory properties of functional cupcakes

Cited by 30 publications

References 26 publications

Anti-diabetic Potency and Characteristics of Probiotic Goat-Milk Yogurt Supplemented with Roselle Extract during Cold Storage

Anti-diabetic Potency and Characteristics of Probiotic Goat-Milk Yogurt Supplemented with Roselle Extract during Cold Storage

Effect of roselle extracts on the selected quality characteristics of ice cream

Variations in aroma and specific flavor in strawberry under different colored light‐quality selective plastic film

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