Formulation of Foam Mat Dried Roselle Calyces Powder into Different Food Systems and Processing
Teti Estiasih, Achmad Syaekhu Alamsyah, Bimantara Noor Haimuna

Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya

Abstract

Foam-mat dried roselle calyces have better functional properties than conventional dried powder. This powder has a significant antioxidant activity, evaluated by the DPPH and ABTS methods. The pH and processing temperature affected the stability of bioactive compounds (anthocyanin and phenolic compounds) as well as the color of the dried roselle calyx powder. Powdering by foam mat and conventional drying might affect the bioactivity of bioactive compounds of roselle calyces. Acid pH values and low-temperature processing had better preservation of the color and bioactive compounds of roselle calyx powder. The foam-mat dried roselle calyx powder is intended as a coloring agent or a health-functional food ingredient. Processing of roselle calyx powder formulated products might affect their hypercholesterolaemic activity. In this study, the foam-mat roselle calyx powder will be formulated into food models, including cookies (high temperature baking), pasteurized milk (mild temperature pasteurization), brownies (high temperature steaming), cream (emulsified product, no heating), cheese stick (high temperature frying), and yoghurt (pasteurization, fermentation).

Keywords: Foam Mat Drying, Roselle Powder, Antioxidant, Hypercholesterolaemic

Topic: Food science and biotechnology