Functional and antioxidant properties of novel snack crackers incorporated with Hibiscus sabdariffa by-product

Abstract

The Hibiscus sabdariffa calyxes’ residue (HSR) remained after the extraction of beverage is discarded which contributes to environmental pollution. The objective of this study was to explore the suitability of incorporating different amount of HSR (0%, 1.25%, 2.5%, 3.75%, and 5.0%) in crackers to enhance dietary fiber and antioxidant content. Physicochemical properties, antioxidants activity, nutritional quality, sensory profile and microstructure properties of samples containing HSR were examined and compared with control crackers. Cracker protein and fat levels decreased as HSR increased from 0.0% to 5% while ash increased. The total dietary fiber DF increased from 3.36% to 8.17% where the highest DF was reached at 5% HSR. The content of phenols increased from 5.99 to 17.57 mg/g and total flavonoid content increased from 49.36 to 104.63 mg/g of crackers incorporated with 5% HSR. DPPH radical scavenging activity increased two fold by increasing HSR up to 5%. HSR containing crackers exhibited darker L values than none/less HSR containing ones. In sensory ranking tests, acceptable crackers with pleasant flavor were obtained by incorporating up to 3.75% HSR into the cracker’s formula. Crackers prepared with 5% HSR received the poorest sensory rating compared to non/less HSR enriched cracker. Scanning electron microscopy (EM) images of the prepared crackers revealed marked changes caused by incorporating HSR as upon HSR addition the surface was observed to be scratched, cracker and rougher. Overall results suggest that HSR is a potential functional food ingredient high in fiber content and antioxidants activity that may be processed into flour and used in food applications, such as baked goods.

Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties

“…In addition, volume increase during baking was significantly lower when the addition of pomace was ≥20%. This can be interpreted as an indicator for a poor protein network development due to insufficient hydration or competition for water despite the increased addition (Ahmed & Abozed, ; Li et al ., ). From the results, it can be postulated that the replacement of 10% flour did not significantly affect volume increase and, hence, protein aggregation; this is supported by the fact that 10% pomace dough was similar in extensibility as the reference.…”

The incorporation of plant materials in “Serra da Estrela” cheese improves antioxidant activity without changing the fatty acid profile and visual appearance

“…The very low EC 50 values justified their inclusion into the cheeses to achieve a satisfactory functionalisation, aiming that their high‐antioxidant activity would prove to have similar effects, although at a lower extent on the cheese, functionalising this foodstuff that did not have any of these properties alone. This type of incorporation with plant extracts has been carried out for other foodstuffs, like snack crackers and pig patties, among other foodstuffs, with satisfactory results in terms of antioxidant and lipid peroxidation inhibition . By providing functional properties to food through vegetables, their consumption is increased, translating into a higher intake of polyphenols and other antioxidant molecules that have proven healthy effects and which are found in vegetable tissues .…”

Utilization of Orange, Banana and Potato Peels in Formulating Functional Cupcakes and Crackers

“…The crackers were baked at 210°C for 15 min. then cooled at ambient temperature (Ahmed & Abozed, 2015). The OP, BP and PP were added to the cakes and crackers at levels of 10, 15, 20% based on the weight of wheat flour.…”