Journal of Food Processing & Technology

Abstract

Effect of Roselle Calyces Concentrate with Other Ingredients on the Physiochemical and Sensory Properties of Cupcakes

Abdel-Moemin AR

Purpose: Roselle calyces are a major crop for export and used to make a common drink in Egypt. The objective of this research was to determine the physiochemical and the sensory properties of cupcakes formulated with roselle calyces concentrate incubated with 11 different food grade ingredients (FGI) prior to addition to the cupcake batters.
Methodology: Anthocyanins, fibre, moisture, colour and sensory evaluations were done along with batter and baking quality.
Findings: Roselle calyces cupcakes incubated with molasses and orange zest had the highest sensory scores (P<0.05). The parameter a* was significantly redder when roselle calyx concentrates were incubated with vinegar, lemon or orange juice. One hundred g of roselle cupcakes with lemon juice provided 420 mg/100 g anthocyanins and 10% of total dietary fibre.
Practical implications: The FGI is available and inexpensive. Roselle calyces cupcake with the FGI can be made at home and is less sour than the roselle calyces drink. These cupcakes would have a “clean” label.
Originality: This is one of the first studies to use FGI to treat roselle calyces concentrate. The FGI are sources of acids such as juices or vinegar, natural sweeteners such as honey and molasses that enhance the stability of anthocyanins and which may themselves have numerous phytochemicals.