Use of Roselle Calyx Wastes for the Enrichment of Biscuits: An Approach to Improve Their Functionality
2023
Rocio Guadalupe Hernández-Nava | José Daniel Anaya-Tacuba | María de la Luz Sánchez-Mundo | Raquel García-Barrientos | Alejandra Flores-Castro | Carmen del Pilar Suárez-Rodríguez | Vicente Espinosa-Solis
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&rsquo: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 µ:mol Trolox/100 g dwb). On the other hand, BRCP5 presented 189.96 µ:mol Trolox/100 g dwb. Therefore, the biscuit formulation with RCP at a 15% enrichment could be used to commercialize a functional product.
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