TAILIEUCHUNG - Functional and antioxidant properties of novel snack crackers incorporated with Hibiscus sabdariffa by-product

The Hibiscus sabdariffa calyxes’ residue (HSR) remained after the extraction of beverage is discarded which contributes to environmental pollution. The objective of this study was to explore the suitability of incorporating different amount of HSR (0%, , , , and ) in crackers to enhance dietary fiber and antioxidant content. Physicochemical properties, antioxidants activity, nutritional quality, sensory profile and microstructure properties of samples containing HSR were examined and compared with control crackers. Cracker protein and fat levels decreased as HSR increased from to 5% while ash increased. The total dietary fiber DF increased from to where the highest DF was reached at 5% HSR. The content of phenols increased from to mg/g and total flavonoid content increased from to mg/g of crackers incorporated with 5% HSR. DPPH radical scavenging activity increased two fold by increasing HSR up to 5%. HSR containing crackers exhibited darker L values than none/less HSR containing ones. In sensory ranking tests, acceptable crackers with pleasant flavor were obtained by incorporating up to HSR into the cracker’s formula. Crackers prepared with 5% HSR received the poorest sensory rating compared to non/less HSR enriched cracker. Scanning electron microscopy (EM) images of the prepared crackers revealed marked changes caused by incorporating HSR as upon HSR addition the surface was observed to be scratched, cracker and rougher. Overall results suggest that HSR is a potential functional food ingredient high in fiber content and antioxidants activity that may be processed into flour and used in food applications, such as baked goods. | Functional and antioxidant properties of novel snack crackers incorporated with Hibiscus sabdariffa by-product

• Sinh học
• Hibiscus sabdariffa L
• Dietary fiber
• Sensory evaluation
• Antioxidant properties
• Novel snack crackers incorporated
• Hibiscus sabdariffa by product
• Hibiscus sabdariffa
• Chemical constituents
• Antioxidant activity
• Hibiscus sabdariffa L calyx
• Scavenge DPPH free radicals
• Storage temperature
• Ambient and refrigerated storage condition
• Refrigerated storage condition
• Roselle (Hibiscus sabdariffa L
• Edible colour
• Direct and indirect effects
• Genetic advance
• Seed yield
• Over six environments
• Inter relationship
• Luận văn tốt nghiệp
• Công nghệ thực phẩm
• Luận văn tốt nghiệp Công nghệ thực phẩm
• Sấy phun lên hoạt tính chống oxy hóa
• Bột sấy phun bụp giấm
• Hiệu suất vi bao anthocyanin
• Qúa trình vi bao
• Sấy phun lên hàm lượng phenolic
• Đài hoa bụp giấm
• Kháng oxy hóa
• Tổng polyphenol
• Nhiệt độ sấy
• Hàm lượng polyphenol tổng số
• Total polyphenol content
• Drying temperature
• Cây Bụp giấm
• Phương pháp định lượng polyphenol toàn phần
• Đài hoa cây Bụp giấm
• Quang phổ UV VIS
• Phản ứng tạo màu với thuốc thử folin ciocalteu
• Tạp chí y học
• Nghiên cứu y học
• Bảo vệ gan
• Bột sấy phun
• Tổn thương tế bào gan cấp
• Bột sấy phun từ đài hoa bụp giấm
• Tổn thương tế bào gan
• Bài viết về y học
• Cốm Bụp giấm
• Malvaceae
• Mô hình gây rối loạn lipid máu
• Chuột nhắt trắng
• Cốm Bụp giấm trên chuột nhắt trắng
• Hoạt tính sinh học
• Cảm ứng tạo rễ tơ cây bụp giấm
• Vi khuẩn Agrobacterium rhizogenes ATCC 15834
• Genetic variability
• North Coastal zone
• Components in roselle
• Cluster distance
• Genetic divergence
• Genetic divergence for fibre yield
• Fibre yield
• Contributing traits in roselle
• Path analysis for seed yield
• Fiber yield
• Genetic diversity in roselle
• Fiber yield traits
• Character association
• Điều kiện sấy phun
• Sấy phun lên hàm lượng anthocyanin
• Hoạt tính chống oxy hóa
• Luận án Tiến sĩ
• Luận án Tiến sĩ Dược học
• Điều hòa lipid máu
• Bột sấy phun đài hoa
• Bệnh tim mạch xơ vữa