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dc.contributor.authorMarak, Sengnolotha
dc.contributor.authorKaushik, Nutan
dc.contributor.authorDikiy, Alexander
dc.contributor.authorShumilina, Elena
dc.contributor.authorFalch, Eva
dc.date.accessioned2023-02-23T07:03:58Z
dc.date.available2023-02-23T07:03:58Z
dc.date.created2022-12-13T13:10:40Z
dc.date.issued2022
dc.identifier.citationFoods. 2022, 11 (24), .en_US
dc.identifier.issn2304-8158
dc.identifier.urihttps://hdl.handle.net/11250/3053428
dc.description.abstractHibiscus 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.en_US
dc.language.isoengen_US
dc.publisherMDPIen_US
dc.rightsNavngivelse 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/deed.no*
dc.titleNutritionally Enriched Muffins from Roselle Calyx Extract Using Response Surface Methodologyen_US
dc.title.alternativeNutritionally Enriched Muffins from Roselle Calyx Extract Using Response Surface Methodologyen_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.description.versionpublishedVersionen_US
dc.source.volume11en_US
dc.source.journalFoodsen_US
dc.source.issue24en_US
dc.identifier.doi10.3390/foods11243982
dc.identifier.cristin2092550
dc.relation.projectNorges forskningsråd: 261709en_US
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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Navngivelse 4.0 Internasjonal
Except where otherwise noted, this item's license is described as Navngivelse 4.0 Internasjonal