National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present study was undertaken with the objectives to study the nutritional and functional qualities of Roselle seed flour and its utilization in bakery product by judging their rheological properties. For this study the Roselle seed were procured from the local market and then soaking, germination and decortications treatments were given to the seeds. All experiments were laid in completely randomized design with suitable replications for statistical analysis. The pre-treatments sprouting, decortications, and whole seed were adopted in this investigation to ascertain the best treatment for onward inclusion in bakery products. Amylograph, farinograph and extensograph properties of the pre-treatments were also studied. The preliminary investigations adjudged decorticated Roselle seed flour (DRSF) have superior nutritional and functional qualities. Among the various treatments sprouted decorticated Roselle seed flour had higher nutrient contents than the whole seeds. The rheometry studies of Roselle seed oil (RSO) showed a shear thickening property, dilatancy a behavior rare in food materials. The economics of production of bakery products such as cookies with 15% Roselle seed flour and Roselle seed oil inclusion suggest that it is cost effective and affordable for the common man. Hence the need to commercialize Roselle seed flour extraction for industrial applications in food, medicine and allied products to maximize the value of Roselle seed.
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