The effect of Roselle calyces extract on the chemical and sensory properties of cupcakes

Abstract

Roselle calyces (RC) are a valuable crop for export and manufacture of a typical drink in Vietnam. The RC is widely applied as a natural colorant in different fields such as food and pharmaceutical industries. The objective of this research was to determine the effect of extraction parameters on the nutritional value and sensibility of cupcake added with RC. Examined indicators included lipid, moisture, pH, protein, and ash. Moreover, the sensory properties of cupcakes formulated with Roselle calyces extract were also determined. Compared with the control cupcake, the RC-added cupcake exhibited higher content of moisture, protein, and ascorbic acid, achieving 30.16 ± 0.25, 2.76 ± 0.07 and 37.65 ± 0.64 respectively. In contrast, the level of pH, ash, and lipid experienced a marginal drop, achieving 7.02 ± 0.25, 1.05 ± 0.13 and 14.78 ± 1.01 respectively. Moreover, the Roselle cupcake had 3.74 ± 0.02 mg/L anthocyanin content. The percentage of retention of anthocyanin content at 180°C for 20 minutes was 60.53 ± 0.48. RC cupcakes have high sensory scores (P<0.05) comparing with control RC cupcakes. RC cupcake can be a functional food which has a cost- effective advantage.