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Related Concept Videos

Response Surface Methodology01:16

Response Surface Methodology

214
Response Surface Methodology (RSM) is a collection of statistical and mathematical techniques used to develop, improve, and optimize processes. It is particularly valuable when many input variables or factors potentially influence a response variable.
The process of RSM involves several key steps:
214

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Nutritionally Enriched Muffins from Roselle Calyx Extract Using Response Surface Methodology.

Sengnolotha Marak1,2, Nutan Kaushik1, Alexander Dikiy3

  • 1Amity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida 201313, UP, India.

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Summary

This study developed a Roselle muffin, optimizing its formulation for high sensory acceptability (84%). The Roselle muffins are rich in antioxidants and anthocyanins, offering potential health benefits.

Keywords:
Hibiscus sabdariffaResponse Surface MethodologyRoselle calyx extractRoselle muffin

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Area of Science:

  • Food Science
  • Nutritional Science
  • Plant-based ingredients

Background:

  • Hibiscus sabdariffa (Roselle) is traditionally used for medicinal purposes.
  • Roselle calyx offers a tart taste and vibrant red color, suitable for food applications.
  • Developing functional foods with Roselle calyx can leverage its nutritional properties.

Purpose of the Study:

  • To develop a Roselle muffin incorporating Hibiscus sabdariffa calyx extract.
  • To evaluate the muffin's sensory acceptability, nutritional content, and shelf life.
  • To determine optimal ingredient proportions for Roselle muffin formulation using Response Surface Methodology (RSM).

Main Methods:

  • Utilized Response Surface Methodology (RSM) to optimize muffin formulations.
  • Assessed muffin acceptability through sensory parameter evaluation by panelists.
  • Quantified key nutritional components including antioxidant, anthocyanin, phenolic, and ascorbic acid content.
  • Determined microbial shelf life under room temperature conditions.

Main Results:

  • The optimal muffin formulation involved 45.37 mL Roselle extract, 1.11 g citric acid, and 1.67 g sodium bicarbonate.
  • The optimized Roselle muffin achieved a maximum sensory score of 84%.
  • Muffins exhibited significant antioxidant (12.53%), anthocyanin (126.63 mg/100 g), phenolic (12.91 mg GAE/100 g), and ascorbic acid (12.10 mg/100 g) content.
  • Estimated microbial shelf life for the Roselle muffin is 6 days at room temperature.

Conclusions:

  • A palatable and nutritious Roselle muffin was successfully developed.
  • The study provides a foundation for incorporating Roselle calyx extract into food products.
  • Roselle calyx extract enriches muffins with valuable bioactive compounds and extends shelf life potential.