Roselle Powder Research Articles

The effect of butterfly pea (Clitoria ternatea L.) and roselle (Hibiscus sabdariffa L.) powder addition on the physicochemical and sensory properties of white chocolate ganache

Ganache is a mixture of chocolate and cream commonly utilized as fillings or glazing. Butterfly pea and roselle are edible flowers with potential bioactive compounds that could improve ganache functionality. This research aimed to understand the effect of butterfly pea and roselle powder addition with various concentrations (1%, 1.5%, and 2% (w/v)) on white chocolate ganache’s physical and sensory properties. The samples were analyzed for their water content, color profile, water activity, total soluble solids, and hedonic scores. Results showed that the butterfly pea-added ganache had a higher water content and activity than the roselle-added ganache. However, the total soluble solid analysis showed a reverse trend. Addition of 2% edible flower powder decreased the moisture content of ganache up to 2%. Increasing the concentration of butterfly pea powder resulted in higher blueness intensity, while in roselle ganache, there was no significant effect on the redness. The hedonic test showed that the difference in edible flower types and concentration resulted in no significant difference in panelists’ acceptance of all tested sensory attributes.

The characteristic of whole wheat bread supplemented with roselle (Hibiscus sabdariffa) powder

Roselle (Hibiscus sabdariffa) has many health benefits and all parts of the roselle, including calyx, seeds, leaves, fruits and roots. Over the years, high demand for wholegrain products has been observed worldwide due to their high nutritional values and protective effects against several chronic diseases. Whole wheat bread is one of the most consumed whole-grain products. However, products of whole wheat flour had lower consumer acceptability than refined flour. The objective of this study was to investigate the effects of the addition of roselle powder (1, 2, or 3%) on the characteristics and composition of whole wheat dough and whole wheat bread. Bread quality is determined by sensory evaluation, bulk density, texture profile analysis (TPA), colour and moisture content, ash, protein, fat, crude fibre, and carbohydrates. The sensory analysis showed the 2% roselle powder was the best bread formulation with 6.65±1.00 of panel acceptance compared to the other formulations. By incorporating roselle powder, the height of the dough was similar to any commercial bread (10 cm) and could shorten the fermentation time from 60 to 45 mins. Sensory-wise, the bread colour was lighter and reddish, which was appealing with the values of 53.92±0.02 for ∆E*. The firmness of roselle bread was reduced from 4.60±o.42 to 2.55±0.46 with a decreasing amount of roselle powder from 3% to 1% but increased to 5.19±0.15 during 4 days of storage. Interestingly, roselle bread has the potential to reduce staling of bread during storage with a value of 6.29±0.35 in control bread to 5.19±0.15 in F2 roselle bread after certain days of storage.

Instant soluble roselle (Hibiscus sabdariffa L.) powder rich in bioactive compounds: Effect of the production process on volatile compounds

Instant soluble roselle (Hibiscus sabdariffa L.) powder rich in bioactive compounds: Effect of the production process on volatile compounds

The Effect of Temperature and Heating Time of Roselle Extract (Hibiscus Sabdariffa L) Powder Solution on Growth Inhibition of Staphylococcus aureus ATCC 25923

The main ingredients of roselle (Hibiscus sabdariffa L.) which have antioxidant and antibacterial effect were anthocyanins, and flavonoids. Flavonoid compounds were unstable at high temperatures. Meanwhile, the processing of roselle extract powder into ready-to drink or food preparations generally requires the thermal processes. The aims of this study were to determine the effect of temperature and heating time of roselle extract powder solution on the inhibition of microbial growth of Staphylococcus aureus ATCC 25923. The method of this study uses a ready-to- process roselle powder extract sample. The roselle extract powder solution in a screw cap tube was heated at a temperature of 40°C, 50°C, 60°C, 70°C, 80°C, and 90°C on a waterbath, with heating times at each temperature were 15 minutes and 30 minutes. Anti bacterial activity of the sample solution was measured based on the ability to inhibit the growth of Staphylococcus aureus ATCC 25923 by the agar-well diffusion method. The inhibition zone of the sample was measured by caliper. The result of this study showed that inhibition zones caused by the sample that had been heated at those temperature for 15 minutes were 9.55±0.70 mm, 9.53 ±0.04 mm, 9.70±0.14 mm, 9.68±0.24 mm, 10.10±0.14 mm, and 10.25±0.21 mm. Meanwhile, after heating for 30 minutes the inhibition zones were 10.08±0.25 mm, 10.20±0.28 mm, 10.43±0.18 mm, 10.08±0.18 mm, 10.78±0.04 mm, 9.70±0.14 mm. Two ways statistical test ANOVA Randomized Control Block Design with 95% confidence level was used to prove that there was a significant difference berween the mean inhibition zones of each sample. The conclution of this research was, the temperature in the range of 40 -90 oC has no effect on the anti-bacterial activity of the sample. However, the heating time of the sample affected the antibacterial activity of the roselle extract powder solution against Staphylococcus aureus ATCC 25923.

Static investigation of roselle waste powder reinforced bio polymer composite

Today the entire research community is looking for sustainable materials. In that process, more research is going on to utilize the natural materials as binders, fillers, reinforcement etc., to enhance the mechanical and thermal properties without affecting the nature. Numerous amount of research is carried out various regions of the world on the usage of pine, sisal, hemp, bagasse, jute, bamboo, coir as reinforcement. This study focuses on the utilization of agro waste like Roselle (Hibiscus Sabdariffa) as reinforcement material in epoxy LY 556 matrix along with different volume percentage of natural filler to form a unique bio based composite material. The composite specimens were fabricated by vacuum bag moulding method. The mechanical properties of the fabricated specimen at different compositions is studied. The maximum mechanical properties were observed for the composite with 30:70 volume percentage Hibiscus sabdariffa with epoxy resin added composition. From the results we can conclude the composite developed using Roselle powder and LY 556 epoxy would be very good alternate for various light weight material applications.

Characteristic of yellow tuna skin (Thunnus albacares) gelatin enriched with cinnamon (Cinnamomum zeylanicum) and roselle (Hibiscus sabdariffa) powder

The current practice condition of fish processing will generate some amounts of byproducts such as skin waste. These fish processing by-products can be considered as an alternative raw material for the preparation of high protein ingredients such as gelatin. Gelatin extraction from the skin of yellowfin tuna (Thunnus albacares) was conducted by the acid process. Afterwards, the fish gelatin was mixed with cinnamon (GECP) and roselle powder (GERP) to enhance the physicochemical and functional properties of gelatin. The effects of the addition of cinnamon (GECP) and roselle powder (GERP) on the physicochemical and the functional properties such as tensile strength, hardness, viscosity, water holding capacity, oil holding capacity, total flavonoid, total phenolic, total antioxidant and flavor compounds of enriched gelatin (GECP and GERP) from tuna skin were evaluated and compared with control (without the addition of cinnamon and roselle powder). The gelatin exhibited excellent tensile strength, WHC, OHC, total flavonoid, total phenolic, and antioxidant in the presence of cinnamon and roselle powder rather than control (without addition) (p<0.05). The flavor analysis by using GC-MS showed more cinnamaldehyde as one important flavor compounds in GECP and where cyclohexanones can be identified as one important flavor compound in GERP. Thus, this study confirmed the improvement of physicochemical properties of gelatin enriched with cinnamon and roselle powder.

Edible film characteristic from yellowfin skin tuna (Thunnus albacares) gelatin enriched with cinnamon (Cinnamomum zeylanicum) and roselle (Hibiscus sabdariffa)

Fish skin gelatin can be developed as a raw material for developing biodegradable packaging such as edible film. The present study was to investigate the feasibility of the combination of fish gelatin and addition of roselle powder (GFRP), cinnamon powder (GFCP) and cinnamon essential oil (GFCEO) in producing edible film and to determine protective effect to food product e.g. bread on the physicochemical properties of the active packaging edible films. All the films were analyzed for their physicochemical properties and its observation as the active packaging for bread. It was observed that the addition of roselle powder, cinnamon powder and cinnamon essential oil gave a better result in edible film properties than control (without addition). Principal Component Analysis (PCA) revealed the distinction among the physicochemical characteristic of GFRP, GFCP and GFCEO. This study also mapped the several physicochemical characteristics of different edible film as packaging treatment.

Nutritional Evaluation of Roselle (Hibiscus sabdariffa L.) and its Application in Biscuit Supplementation

Roselle (Hibiscus sabdariffa L.) plant was analyzed for its chemical and nutritional characteristics of plant parts (seeds, seeds cake, leaves, stems and roots) as well as the effect of the replacement of wheat flour with roselle powder at different ratios either from roselle seeds cake (0, 10, 20 and 30%) or roselle leaves powder (0, 2.5, 5 and 7.5%) on the nutritional and quality properties of biscuits. The obtained results proved that roselle seed, cake and leaves is a rich source of valuable nutrients, i.e., protein (12.32 – 29.06%), lipids (4.45 – 27.83%), ash (5.53 – 15.13%) and crude fiber (14.52 – 20.53%) as well as higher content of essential minerals. Potassium, calcium and phosphorus are to be the highest concentration in roselle parts, it ranged between 7.94-46.30 mg/g (potassium), 5.29-28.80 mg/g (calcium) and 3.23-22.10 mg/g (phosphorus), other studied elements are at the lowest values. Total phenolic compounds ranged between 155.04-3288.33 ppm as gallic acid, so it was the highest in roselle leaves being 3288.33 ppm followed by stem (2086.78 ppm); however it could be used as natural antioxidant. In corporation of roselle cake or leaves powder in biscuit formula improved the nutritional profile and physical characteristics of biscuits. Increasing the incorporation of roselle cake or leaves powder, it increased the nutritive value of prepared biscuit. On the other hand, cocoa biscuit recorded the highest values of the physical properties than vanilla biscuit. Sensory evaluation revealed that the best replacement ratio was 10% 0f roselle cake and 2.5% of roselle leaves which gave suitable attributes for panelists which scored the highest level of biscuit quality. From the obtained results, roselle could be become an excellent economic and valuable source of the nutritional factors which can be used in food supplementation. It is worth mentioning that, roselle seeds and cake are considered a good source of protein and can replace animal protein, especially for vegetarians.

FORMULASI COOKIES DENGAN FORTIFIKASI TEPUNG TEMPE DENGAN PENAMBAHAN ROSELA (Hibiscus sabdariffa L.)

Cookies are a type of pastry that is consumed by many people from all of aged. Cookies can be consumed as a practical and healthy alternative food. This research aims to formulate cookies combined from wheat flour and tempeh flour with addition of roselle. The use of tempeh flour in making cookies can increase protein levels because the protein content of tempeh flour is higher than in wheat flour. In addition, the important ingredients contained in the roselle petals are anthocyanin pigments that form flavonoids that act as antioxidants. The results of this study obtained 37.00% yield of tempeh flour and moisture content of 7.36%, ash content of 2.6%, protein content of 45.59%, fat content of 24.04 % and carbohydrate content of 0.134%. Roselle produced has yield of 80.5% and has a moisture content of 7.44 %, ash content of 6.28%, protein content of 6.29%, fat content of 1% and carbohydrate levels of 78.36%. Based on the result of hedonic test, formulas F1 was selected as the best formula. Products of tempeh flour cookies and roselle powder have a yield of 72 - 85.09%. The results of physicochemical analysis of F1 cookies obtained 2.40% ash content, 7.26% protein content, 29.62% fat content, 68.60% antioxidant activity EC50 µg/ml, 206.785

Phytochemical profiles, dietary fiber and baking performance of wheat bread formulations supplemented with Roselle (Hibiscus sabdariffa)

Roselle (Hibiscus sabdariffa) is a good source of dietary fiber, anthocyanins and phenolic acids with high antioxidant capacity. The objective of this research was to study the effects of Roselle powder (RP) addition (3, 6, or 9%) in the features and composition of yeast-leavened breads in terms of chemical composition, dietary fiber, color parameters, phenolic acids, total anthocyanin content, antioxidant capacity, physical and sensory properties. The total dietary fiber in the breads increased 1.51 folds with the RP-9% addition respect to control bread. Breads prepared with RP-9% presented an increase in red color and in the content of anthocyanin (71 folds). Ferulic acid was the most abundant phenolic acid identified; ferulic acid was in bound form (97–98%). The antioxidant capacity of the RP-9% supplemented bread was 2.7 times higher compared to the control bread. However, RP-9% supplemented breads had higher hardness (4.79 times) and lower sensory attributes compared to the control. The strategy of adding the RP to the wheat flour was essential to increase dietary fiber, phytochemicals and antioxidant activity.

Quality of spray-dried and oven-dried roselle (Hibiscus sabdariffa L.) powders

Roselle (Hibiscus sabdariffa L.) contains significant amount of anthocyanins and Vitamin C, however, these nutrients are heat sensitive and are easily degraded during heat processing. This study assessed the influence of drying methods on the physicochemical properties of roselle powders. The 80:20(extract:maltodextrin) liquid feed formulation produced the best quality spray-dried powder. Optimum parameters for spray-drying was established at inlet temperature, Ti = 173+ 1°C, outlet temperature, T0 = 73 +1°C, feed rate(R) of 10 rpm and air pressure (P) of 1.5 – 2.0 bars. Presoaking conditions anddrying methods significantly influenced the antioxidant components of the roselle extract powder. At higher water temperatures (50C° and 100°C), higher losses of anthocyanin and Vitamin C were recorded. Likewise, similar changes were observed in the oven – dried (45°C, 24h) roselle powder. Spray – dried powder had lower Aw, moisture, protein, ash and fiber contents than the oven –dried powder. This study suggested that spray –drying protects the essential nutrients anthocyanin and Vitamin C, however, degrades the proximate composition of roselle powder.

Physicochemical and sensory properties of pineapple flavoured roselle powders

AbstractThis study was carried out to determine the physicochemical and sensory properties of blends of roselle and pineapple powders. The blends were produced by adding powder from natural pineapple to the powder of roselle calyces in the proportion of 15, 20 and 25%. The proximate composition, vitamin C, pH, total soluble solids, bulk density, reconstitution index, particle size, titratable acidity and reducing sugars were determined using standard methods. The proximate compositions of the samples were in the range of 4.94–6.57% (protein), 63.41–67.22% (carbohydrate), 2.31–2.48% (fat), 9.23–10.34% (fibre), 8.04–9.93% (ash) and 7.44–8.09% (moisture). The vitamin C contents ranged between 67.23 and 76.88 mg/100 g. The pH, total soluble solids and reducing sugar increased significantly (p < 0.05) while the titratable acidity, bulk density, reconstitution index and mass mean diameter decreased significantly (p < 0.05) with increase in addition of pineapple powder to roselle powder. Based on sensory evaluat...

Modelling the moisture sorption isotherms of Roselle (Hibiscus sabdariffa L.) in the temperature range of 5-35 °C

Water sorption tests of Roselle (Hibiscus sabdariffa L.) carried out under laboratory conditions are presented together with mathematical analyses of the moisture sorption isotherms (MSI’s). Moisture equilibrium data for adsorption and desorption of water from Roselle powder were investigated at near ambient air temperatures in the range of 5 and 35 °C and water activity (Aw) ranging from 0.11 to 0.97. The manometric method has been used for water sorption tests. Models for MSI’s are exponential equations. Coefficients of determination are 0.998 and 0.996 (for adsorption and desorption at 5 °C, respectively), 0.998 and 0.999 (for adsorption and desorption at 20 °C, respectively), and 0.998 and 0.999 (for adsorption and desorption at 35 °C, respectively). The equilibrium moisture content (EMC) of Roselle samples increased with an increase of Aw at a constant temperature both for adsorption and desorption. Adsorption curve equates to desorption curve at higher temperatures of tests carried out. Critical values of EMC of samples tested corresponding to the Aw equal to 0.6 were between 13.401% moisture content wet basis (MC w.b.) and 15.934% MC (w.b.) for moisture adsorption and desorption, respectively. These values are useful for storing conditions optimisation from point of view microorganisms grow and structural changes analyses. Crystal structure changes were observed during adsorption and desorption in the microscope, too. It was found out glass transition in dependence on the water content of samples tested.

Optimization of Extraction of Anthocyanins from Roselle (Hibiscus sabdariffa var. sabdariffa) in Aqueous Medium

The dried roselle (Hibiscus sabdariffa var. sabdariffa) calyces were studied for the extraction of anthocyanin in aqueous solution. The total anthocyanin content in dried roselle powder was found to be 310.48mg/100g of dry matter. The extraction temperature at 70°C gave the highest yield (66.69-70.61%), while at 90°C the degradation of anthocyanins occurred. The solid-liquid ratio revealed no significant effect (p&gt;0.05), whereas the particle size showed a significant effect (p&lt;0.05) on the extraction of anthocyanin. The yields of anthocyanin extraction for 300 and 600 μm particle powders were significantly higher (p&lt;0.5) than that of 1180μm powder. Reduction in the particle size inversely increased the yield of anthocyanins. In conclusion, the extraction of anthocyanin from dried roselle calyces with an average particle size of 600μm using a solid-liquid ratio of 1:50 in aqueous medium with pH 7.0 at 70°C for 20min showed the maximum yield (69.84%). J. Food Sci. Technol. Nepal, Vol. 6 (66-72), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8263

ANALISIS FRAKSI-FRAKSI KURVA ISOTERMI SORPSI AIR DARI TEPUNG ROSELA DAN PENGARUHNYA TERHADAP SIFAT-SIFAT MUTU PRODUK [Analysis of Moisture Sorption Isotherm Fraction of Roselle Powder and Its Effect on Products the Quality Characteristics

The purpose of this study was to determine the fractions of moisture sorption isotherm curve and the critical water content of roselle powder and its effect on the product quality during storage. Roselle flowers were harvested at 25 days after flowering and sun dried (30oC) for 3 days. The result showed that the moisture sorption isotherm curve of the roselle powder was sigmoid. The critical transition points among the three fractions of the bound water in the roselle flour were first at moisture content (Mp) and water activity (ap) of 7.97% dry basis (db) and 0.23 respectively, and second at Ms 21.1% db water content and water activity (as) of 0.65%. Roselle powder samples were stored for 20 days at three relative humidity (RH) fractions represented by RH 22% (moisture content at 7.2% db), RH 57 % (20.5% db) and 84 % (54.2% db). The samples stored in the first fraction was stable in texture, colour and appearance, while the sample in the secondary bound water fraction (21.1% db), changed in colour into darker red. The sample stored in the tertiary bound water fraction (54.2% db) changed into brown colour with musty smell and mouldy after 15 days.

Colour evaluation of freeze-dried roselle extract as a natural food colorant in a model system of a drink

The roselle extract, using acidified water–95% ethanol (1:1) as a solvent, was subjected to freeze-drying. Maltodextrin and trehalose, 2 and 3 g/100 ml extract, were used as stabilisers. Addition of the stabiliser retarded anthocyanin degradation. Colour changes of the freeze-dried roselle powder during storage were monitored using the CIELAB system. It was found that pigment concentration markedly changed with a minor change in lightness and hue. However, the changes in chroma mainly came from anthocyanin degradation. The freeze-dried roselle powder with maltodextrin (3 g/100 ml) proved to have superior colour stability. A model system of a drink adding this powder was carried out and the colour evaluation was compared to drinks containing commercial colorants: SAN RED RC ® and carmoesin. During a 12-week storage period at 30 °C, the change in hue of all three groups was within the same shade suggesting any change in pigment concentration had insignificant effect on hue shift. By contrast, the degradation of pigments highly correlated to changes in lightness and chroma. Even though a drink with roselle anthocyanin powder was the least stable in colour, the overall appearance of the drink was rated close to ‘like slightly’ throughout 56 days.

Roselle (Hibiscus sabdariffa L.) Anthocyanins as Colorants for Beverages and Gelatin Desserts

A dry powdered pigment extract was prepared from a Roselle liquid concentrate obtained from Trinidad. The pigment base was added to two dry pack foods, a beverage mix and a gelatin dessert, and evaluated under various temperature and humidity conditions. During a 16-week storage period, color, flavor, and pigment stability were evaluated versus those of Red No. 2. All samples were less stable than those with Red No. 2 but showed good stability up to 4 weeks of storage, after which, the rate of pigment degradation accelerated. Reconstituted products showed good light and refrigeration stability but the roselle powder imparted an unacceptable flavor to the products.