Use of Roselle Calyx Wastes for the Enrichment of Biscuits: An Approach to Improve Their Functionality

• Published in: Processes 2023-01, Vol.11 (1), p.287
• Main Authors: Hernández-Nava, Rocio Guadalupe, Anaya-Tacuba, José Daniel, Sánchez-Mundo, María de la Luz, García-Barrientos, Raquel, Flores-Castro, Alejandra, Suárez-Rodríguez, Carmen del Pilar, Espinosa-Solis, Vicente
• Format: Article
• Language: English
• Subjects: Acids; Antioxidants; Biscuits; Butter; Enrichment; Flour; Sensory evaluation; Vitamin E; Wastes; Wheat
• ISSN: 2227-9717; 2227-9717
• DOI: 10.3390/pr11010287

The objective of the present study was to evaluate the use of powder made out of Roselle Calyx Wastes (RCP) in developing a biscuit formulation with acceptable sensory value. Roselle calyxes were infused in water in a 1:10 ratio. The residual infused calyxes were dried at 50 °C for 16 h, grounded, sieved through a 50 mesh, and stored in plastic bags until used. The biscuit formulations were enriched with RCP at 0% (BC), 5% (BRCP5), 10% (BRCP10), and 15% (BRCP15). The amount of RCP added to the biscuit formulation did not change the protein content. However, the addition of RCP significantly affected the biscuit’s color; the lightness parameter (L*) decreased as the RP content increased from 69.66 to 49.04. The sensory evaluation showed that the control biscuit and the biscuit enriched with 5% of RP were the best accepted. As for the antiradical activity, the formulation with the highest activity was presented by the BRCP15 (587.43 µmol Trolox/100 g dwb). On the other hand, BRCP5 presented 189.96 µmol Trolox/100 g dwb. Therefore, the biscuit formulation with RCP at a 15% enrichment could be used to commercialize a functional product.