International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:4, April, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(4): 3726-3737

Effect of Addition of Roselle Seed Flour on Color and Textural Properties of Cookies
Karma Bako Rimamcwe1, U.D. Chavan1*, Ashok Kadlag2 and V.S. Wani3
1Department of Food Science and Technology
2Department of Soil Science and Agricultural Chemistry
3Department of Statistics, Mahatma Phule Krishi Vidyapeeth, Rahuri, India
*Corresponding author

Colorimetric and texture profiles of cookies made from Roselle flour (RSF) and Roselle Seed Oil (RSO) were studied. Commission Internationale de I’ Exchange (CIE) L*a*b* coordinates a rectangular coordinate system was adopted for colorimetric studies to establish the total color difference ΔΕ*. A texturometer was used to measure the crushing, cutting, and penetration force calculated at the entire area of cookie samples. Colorimetric test showed cookie products becomes darker (L*), less red (a*) and yellow (b*) with inclusion of RSF and RSO at 10%, 15%, 20%, 25% and 5%, 10%, 15%, 20%, 25%, 30% for the treatments Sprouted Decorticated Roselle Seed Flour (SDRSF), Un-sprouted Decorticated Roselle Seed Flour (UDRSF) and Roselle Seed Oil respectively. Texturometer test showed crushing, cutting and penetration force needed to break the cookies decreased with incorporation of RSF and RSO. The overall test results showed that there was significant difference (p<0.05) for both colorimetric and texture between cookies made from the composite RSF blend and RSO when compared to cookies made from whole wheat flour as control; while sensory evaluation test adjudged 15% inclusion as the overall best for all the treatments.

Keywords: Roselle, Colorimetric, Texture, Cookies

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How to cite this article:

Karma Bako Rimamcwe, U.D. Chavan, Ashok Kadlag and Wani, V.S. 2018. Effect of Addition of Roselle Seed Flour on Color and Textural Properties of Cookies.Int.J.Curr.Microbiol.App.Sci. 7(4): 3726-3737. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.