Effect of Addition of Roselle Seed Flour on Color and Textural Properties of Cookies

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.