Nutritionally Enriched Muffins from Roselle Calyx Extract Using Response Surface Methodology.

ABSTRACT: Hibiscus 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 muffi

SUBMITTER: Marak S 

PROVIDER: S-EPMC9778146 | biostudies-literature | 2022 Dec

REPOSITORIES: biostudies-literature