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Abdel-Moemin AR

Abdel-Moemin AR

Bolak, Cairo 11221

  • Research Article
    Effect of Roselle Calyces Concentrate with Other Ingredients on the Physiochemical and Sensory Properties of Cupcakes
    Author(s): Abdel-Moemin ARAbdel-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. .. Read More»
    DOI: 10.4172/2157-7110.1000603

    Abstract PDF