Evaluation of functional characteristics of roselle seed and its use as a partial replacement of wheat flour in soft bread making

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dc.contributor.authorThuy, Nguyen Minh
dc.contributor.authorTram, Nguyen Bao
dc.contributor.authorCuong, Dinh Gia
dc.contributor.authorDuy, Huynh Khanh
dc.contributor.authorAn, Ly Thanh
dc.contributor.authorTien, Vo Quoc
dc.contributor.authorGiau, Tran Ngoc
dc.contributor.authorTai, Ngo Van
dc.date.accessioned2026-08-06T10:41:10Z
dc.date.available2026-08-06T10:41:10Z
dc.date.issued2023-03-01
dc.description.abstractRoselle seeds (Hibiscus sabdariffa L.) are often discarded during processing, while they can be used as a source of nutritional and functional compounds, especially bioactive compounds and dietary fiber. The research was carried out to take advantage of this unused raw material and apply it in soft bread making. Seeds after collection were dried and analyzed for functional characteristics. Roselle seeds flour was then used as a partial replacement of wheat flour in amounts varying from 4.4% to 26.4% (interval 4.4%) in soft bread processing with samples coded from B1 to B6 and the control sample B0 (without the addition of roselle seed flour). The influence of roselle seeds flour on the functional and nutritional properties of soft bread was evaluated. Research results showed that roselle seeds were high in fiber (25.42%) and phenolic compounds (1.8 mg gallic acid equivalent/g). Besides, this powder showed high antioxidant activity, with a value of 38.36% inhibition of 2,2-diphenyl-1 picrylhydrazyl radical. Among the seven bread recipes, recipe B2 (8.8% roselle seed flour) was rated the highest for its sensory properties and was the most preferred by consumers. Besides that, sample B2 showed a higher total fiber content (3.2 g/100 g) than the control sample (0.29 g/100 g). The addition of roselle seed powder in soft bread products resulted in an upward trend in the total phenolic content, which was 1.8 times higher than that of the control sample.
dc.identifier.citationJournal of Applied Biology and Biotechnology, 11(2), 238-243, 2023
dc.identifier.doi10.7324/JABB.2023.110226
dc.identifier.issn2347212X
dc.identifier.other2-s2.0-85146923064
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/14331
dc.sourceJournal of Applied Biology and Biotechnology
dc.subjectAntioxidant activity
dc.subjectFunctional properties
dc.subjectNutritional properties
dc.subjectRoselle seeds
dc.subjectSoft bread
dc.titleEvaluation of functional characteristics of roselle seed and its use as a partial replacement of wheat flour in soft bread making
dc.typeArticle

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