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Nutrient Composition and Sensory Qualities of Hibiscus Sabdariffa (Sorrel) Candy

Authors: ADEOYE Bolade , NGOZI Elizabeth , Ajuzie Choice , ANI Ime , AKINLADE Ademola , Tomilola Akinola

Publication Type: Journal article

Journal: Iosr Journal Of Environmental Science, Toxicology And Food Technology

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Abstract

Candies which are sugar confectionaries are known to be poor nutritionally. Thus, this study aimed to improve nutritional quality of candy by inclusion of Hibiscus sabdariffa extract.Candy was produced with 5% and 10% H. sabdariffa aqueous extract respectively. The nutrient composition and antioxidant activities of the samples and that of the commercial candy were determined and sensory qualities were evaluated using 10-membered panel. Data generated were subjected to one-way analysis of variance and means were separated using Duncan multiple range tests.Nutrient composition of the samples was significantly different with sample containing 10% of H. sabdariffa having the highest protein (4.53 % ± 0.06), crude fat (1.94 % ± 0.02), crude fibre (0.026 % ± 0.02), ash (0.94 % ± 0.02), gross energy (0.74 kcal/g ± 0.03) and vitamin C (1.15 % ±0.02) content. While the commercial sample was significantly different in moisture (3.05 % ± 0.15) and carbohydrate (90.31 % ± 0.06) content. There was significant difference in the antioxidant properties with samples containing H. sabdariffa being significantly different from the commercial candy sample. The phenolic content was 6.82 ± 0.03, 6.49 ± 0.03 and 1.21 ± 0.03, DPPH % scavenging activity was 3.81 ± 0.03, 3.38 ± 0.04 and 1.09 ± 0.02 while the reducing power was 0.17 ± 0.00, 0.16 ± 0.00 and 0.09 ± 0.00 for candy containing 10 % H. sabdariffa, 5 % H. sabdariffa and the commercial candy respectively. The H. sabdariffa candies compared to the commercial candy were not significantly different in sensory qualities except in texture. Addition of H. sabdariffa aqueous extract significantly increased the nutritional content and antioxidant activitiesof candy with acceptable sensory properties.

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ADEOYE,B. NGOZI,E. Ajuzie,C. ANI,I. AKINLADE,A. Tomilola,A. . (2019). Nutrient Composition and Sensory Qualities of Hibiscus Sabdariffa (Sorrel) Candy, 13 (), 51-51.

ADEOYE,B. NGOZI,E. Ajuzie,C. ANI,I. AKINLADE,A. Tomilola,A. . "Nutrient Composition and Sensory Qualities of Hibiscus Sabdariffa (Sorrel) Candy" 13, no (), (2019): 51-51.

ADEOYE,B. and NGOZI,E. and Ajuzie,C. and ANI,I. and AKINLADE,A. and Tomilola,A. and . (2019). Nutrient Composition and Sensory Qualities of Hibiscus Sabdariffa (Sorrel) Candy, 13 (), pp51-51.

ADEOYEB, NGOZIE, AjuzieC, ANII, AKINLADEA, TomilolaA, . Nutrient Composition and Sensory Qualities of Hibiscus Sabdariffa (Sorrel) Candy. 2019, 13 ():51-51.

ADEOYE,Bolade , NGOZI,Elizabeth , Ajuzie,Choice , ANI,Ime , AKINLADE,Ademola , and Tomilola,Akinola . "Nutrient Composition and Sensory Qualities of Hibiscus Sabdariffa (Sorrel) Candy", 13 . (2019) : 51-51.

A.Bolade N.Elizabeth A.Choice A.Ime A.Ademola & T.Akinola , "Nutrient Composition and Sensory Qualities of Hibiscus Sabdariffa (Sorrel) Candy" vol.13, no., pp. 51-51, 2019.

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