Evaluation of physical, nutritional and sensorial properties cookie supplied with Hibiscus sabdariffa L. seed powder (without shell)

Roselle (Hibiscus sabdariffa L.) seed is a valuable food resource owning to its high amount of nutrition such as protein, edible oil and fiber. Hence, this study researched on the application of roselle seed in a cookie product. Roselle seed was pre-treated turning into roselle seed powder without shell (RSP). To enhance the yield and soluble capacity of RSP, maltodextrin was used as supplement in RSP. Study was estimated the content of RSP was replaced to wheat flour in cookie's recipe, the physical quality of dough and cookie was carried out. Nutrition value and sensory quality of cookie were also examined. Result was compared to control cookie (without RSP replaced), which was result of the supplement of maltodextrin value in RSP was 20% (RSP20) and 30% of RSP20 was replaced of wheat flour in cookie's recipe. Compared to the dough and the cookie control, the dough with 30% of RSP20 replaced was significantly stickier and low in the hardness, adhesiveness and springiness. In overall acceptance, the cookie with 30% RSP20 scored the highest (7.01) among other formulations. The quality of cookie also showed a higher content of protein (9.51g/100g), lipid (23.8g/100g), total dietary fiber (1.25g/100 g) and improved its antioxidant activity with a higher total phenolic content (1.91 mgGAE/g cookie) and stronger radical scavenging capacity (73.98%). (C) All Rights Reserved