Nyam Kar-Lin, Leao Sod-Ying, Tan Chin-Ping, Long Kamariah
Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 56000 Kuala Lumpur, Malaysia.
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia.
J Food Sci Technol. 2014 Dec;51(12):3830-7. doi: 10.1007/s13197-012-0902-x. Epub 2012 Dec 8.
Roselle (Hibiscus sabdariffa L.) seed is a valuable food resource as it has an excellent source of dietary fibre. Therefore, this study examined the functional properties of roselle seeds. Replacement of cookie flour with roselle seed powder at levels of 0-30 % was investigated for its effect on functional and nutritional properties of cookies. Among the four formulations cookies, the most preferred by panelists was 20 % roselle seed powder cookie (F3), followed by 10 % roselle seed powder cookie (F2) and 30 % roselle seed powder cookie (F4). The least preferred formulation among all was control cookie (F1). Cookie with 20 % roselle seed powder added showed higher content of total dietary fibre (5.6 g/100 g) as compared with control cookie (0.90 g/100 g). Besides that, cookies incorporated with roselle seed powder exhibited improved antioxidant properties. Thus, roselle seed powder can be used as a dietary fibre source and developed as a functional ingredient in food products.
玫瑰茄（Hibiscus sabdariffa L.）籽是一种宝贵的食物资源，因为它是膳食纤维的优质来源。因此，本研究考察了玫瑰茄籽的功能特性。研究了用0 - 30%的玫瑰茄籽粉替代曲奇粉对曲奇功能和营养特性的影响。在四种配方的曲奇中，小组成员最喜欢的是20%玫瑰茄籽粉曲奇（F3），其次是10%玫瑰茄籽粉曲奇（F2）和30%玫瑰茄籽粉曲奇（F4）。所有配方中最不受欢迎的是对照曲奇（F1）。添加20%玫瑰茄籽粉的曲奇与对照曲奇（0.90克/100克）相比，总膳食纤维含量更高（5.6克/100克）。此外，添加了玫瑰茄籽粉的曲奇抗氧化性能有所改善。因此，玫瑰茄籽粉可作为膳食纤维来源，并开发成食品中的功能性成分。
