Karkade as a mineral and fiber enrichment source in dry biscuit and noodle.

摘要

The suitability of karkade (Hibiscus sabdariffa) flour as a mineral supplement in biscuits and noodles made with wheat flour was evaluated. The chemical composition, physical properties, cooking quality and organoleptic properties of biscuits and noodles supplemented and unsupplemented with karkade flour purchased in Aswan, Egypt, were compared. In addition, the chemical composition of karkade and wheat flours was compared. Results revealed that fat and protein contents were not significantly different between wheat and karkade flours. However, pH, moisture, ether extract and carbohydrate contents were higher in wheat flour, whereas ash, crude fibre and mineral contents (magnesium, sodium, zinc, manganese, iron, calcium, potassium, copper and phosphorus) were higher in karkade flour. Biscuits and noodles supplemented with karkade flour had significantly higher ash, crude fibre and mineral contents than unsupplemented products, which increased as concentration increased. However, carbohydrate content was significantly reduced in supplemented noodles. In supplemented biscuits, the diameter and spread ratio were significantly decreased, whereas thickness and hardness were significantly increased. The organoleptic properties and overall acceptability of supplemented biscuits were reduced. The colour acceptability of supplemented noodles was reduced; however, its scores on taste, flavour, aroma and overall acceptability were high when 1.0% karkade flour was added. All organoleptic properties were significantly decreased when the level of karkade flour was 2.0%. The cooking time, volume and swelling index of supplemented noodles were significantly increased, and cooking losses were significantly decreased. The acceptable karkade flour levels for biscuit and noodle making were 1.5 and 1.0%, respectively..