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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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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

Int.J.Curr.Microbiol.App.Sci.2018.7(4): 3726-3737
DOI: https://doi.org/10.20546/ijcmas.2018.704.419


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
Abstract:

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: https://doi.org/10.20546/ijcmas.2018.704.419